What makes an olive oil so outstanding that it is repeatedly awarded gold medals and the very special "Chef's Choice Award"?

Last week, we had the great honor of receiving two prestigious awards recognizing Venta del Baron's triumph at the 2024 IOOC International Olive Oil Competition. This prestigious event featured 95 exquisite extra virgin olive oils from 14 countries competing at the Hotelschool Den Haag in Amsterdam.

As passionate advocates of combining foods from around the world with EVOO, we are particularly proud that Venta del Baron also Chef's Choice Award won!

So what is it that the chefs appreciate so much about Venta del Baron?

The magic of a great olive oil lies in its ability to be present in dishes but not overpower them. It should complement the food, add something special, or enhance the overall flavor. If an olive oil is too bitter or too spicy, it can dominate and overwhelm other flavors. Venta del Baron, however, is a masterclass in balance. It's a full-bodied olive oil with a hint of pepper and a subtle bitterness, lingering but not overpowering. From the first sip and sip to the last drop, whether incorporated into a dish or used to enhance it, its excellence is evident.

Every year, great effort is put into evaluating the flavor profile of the Hojiblanca and Picuda olives from each harvest. This meticulous process ensures the perfect blend that makes Venta del Baron a favorite among chefs. It's this commitment to quality and balance that consistently earns Venta del Baron gold medals, and this year, the coveted Chef's Choice Award from Hotelschool Den Haag!