Frantoio Il Mandorlo Wins Gold at NYIOOC for Organic Olive Oil

Frantoio Il Mandorlo, a fam­ily-oper­ated olive oil pro­ducer based in the hills of Florence, Italy, has been awarded a Gold Award at the New York International Olive Oil Competition (NYIOOC). The acco­lade was given for their prod­uct, Il Mandorlo Bio, an organic blend of extra vir­gin olive oil.

Founded in 1974 by Lino Lonari and Pasqualina, Frantoio Il Mandorlo has been man­aged by the third gen­er­a­tion of the fam­ily, who have con­tin­ued to advance the com­pa­ny’s cul­ti­va­tion prac­tices and milling tech­nol­ogy. This evo­lu­tion has enabled them to pro­duce high-qual­ity organic olive oil.

Il Mandorlo Bio, the award-win­ning entry, is crafted exclu­sively from olives har­vested between October and November. The recog­ni­tion at the NYIOOC high­lights the com­pa­ny’s com­mit­ment to qual­ity and organic pro­duc­tion meth­ods.

The NYIOOC is the most pres­ti­gious olive oil com­pe­ti­tion glob­ally, attract­ing entries from pro­duc­ers world­wide. Frantoio Il Mandorlo’s achieve­ment at this event under­scores their posi­tion in the inter­na­tional olive oil mar­ket.

The win­ning brands are pre­sented in the Official Guide and the Olive Oil Times World Ranking.