The News
Athanasiou Olive Oil Company won Gold and Silver medals for its 2025 early harvest Frantoio olive oil releases and a Bronze medal for its 2025 early harvest Tuscan Blend at the 2026 Los Angeles International Olive Oil Competition. The company also received a Bronze medal in Packaging Design for their new label design. The competition, now in its 27th year, had entries from 209 producers across 22 countries.
The Takeaway
- Unique Blend: Athanasiou Olive Oil Company combines Greek traditional harvesting methods with Northern California innovation, creating a distinct product that stands out in the competitive olive oil market.
- Quality Recognition: Their 2025 early harvest Frantoio and Tuscan Blend oils received Gold, Silver, and Bronze medals, highlighting their high polyphenol content and exceptional quality in a highly competitive event.
- Design Innovation: The company’s new 2025 label design was awarded Bronze for Packaging Design, showing they’re not just focused on the product but also on how it’s presented to consumers.
Added May 2026: For buyers comparing olive oil brands, Athanasiou’s combination of traditional methods and modern innovation sets a benchmark for quality and sustainability in the industry.
Original Press Release
Competing against hundreds of the world’s finest olive oil companies, Athanasiou Olive Oil Company secured prestigious Gold & Silver Medals for both of its 2025 early harvest Frantoio olive oil releases, along with Bronze for its 2025 early harvest Tuscan Blend. They also received a significant nod to the company’s new 2025 label debut by attaining a Bronze medal in Packaging Design for their label design series.
Now in its 27th year, the Los Angeles International Olive Oil Competition is “rated one of the top Extra Virgin Olive Oil competitions in the US & fifth in the world”, underscoring the exceptional quality of Athanasiou’s early-harvest extra virgin olive oil. The 2026 competition had 588 extra virgin olive oil entries from 209 producers and 22 different countries.
“We are thrilled!”, says Louanne Athanasiou, co-founder of Athanasiou Olive Oil Company. “This 4 medal win shows us that our company’s unique philosophy, marrying ancient harvesting traditions from Greece, with the innovative spirit of Northern California is a perfect match”.
“It is important to us to know what we are consuming”, Athanasiou says, “we know it’s important to others as well. This is why we have every harvest tested for its Sensory Grade, to ensure it is Extra Virgin, and for its polyphenol count, which we post on each bottle for that harvest”.
The 2026 Winning Portfolio Includes:
GOLD MEDAL – Italian Frantoio- 500mg/kg polyphenols (Name: Sophia): A nutritional powerhouse featuring a remarkably high polyphenol count of 500.
SILVER MEDAL – Italian Frantoio- 446mg/kg polyphenols (Name: Sophia): Harvested just days after our 500mg/kg Frantoio, it carries the same high polyphenol punch.
BRONZE MEDAL – Tuscan Blend - 256mg/kg polyphenols (Name: Annina): A versatile kitchen staple celebrated for its harmony and delicate herbal notes.
BRONZE MEDAL – Packaging Design: Label design for their three bottle oil type series; Italian Frantoio, Tuscan Blend & Greek Blend
“Our mission has always been simple,” We want people to experience what truly fresh olive oil tastes like. That means harvesting early, pressing quickly, and staying involved in every step of the process.”
About Athanasiou Olive Oil Company
Athanasiou Olive Oil Co. is a family-owned EVOO producer founded by George and Louanne Athanasiou in 2025 and based in Northern California. Specializing in high-polyphenol, certified extra virgin olive oils, the company blends traditional Greek harvesting methods with modern California agriculture to create a product that is as medicinal as it is culinary.
The company specializes in early press olive oil, harvested in October when olives are still green and naturally rich in polyphenols. This early harvest approach results in a smaller volume of oil but also produces oils known for their vibrant flavor, aromatic complexity, and naturally occurring antioxidants.
Athanasiou Olive Oil is a micro-producer, crafting small-batch olive oil from olives grown and harvested by the family in Amador and San Joaquin counties, California. Every step of the process, from harvest to pressing to bottling, is closely overseen by the family to ensure uncompromising quality and freshness. They are a member of the California Olive Oil Council (COOC), and every award-winning bottle is a testament to their commitment to chemical transparency and small-batch excellence.
Source: EIN Presswire