Sierra Is Number One in World Olive Oil Ranking

The New York Olive Oil Competition recently compiled results from its decade-long worldwide olive oil competition. Sierra emerged tied for first as the most awarded brand globally, while Mistral secured the seventh position. Apollo Olive Oil was recognized as the 17th most awarded producer. Over the past ten years, the competition received between 700 and 900 submissions annually from around the world. For detailed results, visit https://oliveoilranking.org/

Striving For The Best!

Striving For The Best!

Here at Apollo, we’re always striving to improve the quality of our olive oil.  Last year, TEM, the Italian manufacturer of our unique milling equipment (located in Florence, Italy), developed a much more efficient and effective way to extract the valuable nutrients from the olives.  So, we jumped at the chance, and sent our centrifugal decanter drum back to Italy for the ingenious design change.

This season we’ve been using the completely upgraded and retooled decanter, and experiencing stunning results. Not only have the yields increased, but much more importantly, the oil emerging from the decanter is much cleaner, greatly improving the quality of the last milling step, filtering for clarity.  The whole process produces oils higher in polyphenols, and with much less oxidation. 

Our pursuit of higher quality oil never ends!

Going The Extra Mile In Reducing Oxidation

When we started Apollo Olive Oil, we learned that light was bad for olive oil, and urged customers to keep our oil bottles out of the light. A few years ago, we were able to shrink-wrap the bottles in a completely opaque label sleeve. Now, a recent study from researchers in Perugia, Italy found that dark glass may not be sufficient to protect extra virgin olive oil from oxidation due to light exposure. Olive oil is more subject than other types of oil to oxidation from light because of its chlorophyll content. Actually, exposure to light causes more oxidation than heat or air does, when it comes to olive oil. Researchers found that after 180 days of exposure to lighting conditions similar to those in supermarkets, the oils in dark glass began to turn rancid. The study verified that an opaque coating like ours protected olive oil the best.