Monogram Olive Oil Wins 2026 NYIOOC Silver for Monogram Premium Organic

Kalamata, Greece — Monogram Olive Oil has been awarded a Silver at the 2026 NYIOOC World Olive Oil Competition for the Monogram Premium Organic brand.

"“Winning again at the NYIOOC 2026 truly means so much to us. This harvest came with its challenges and demanded patience, care, and constant attention. Still, we stayed close to what we believe in — respecting our land and every step of the process. This award feels like a shared achievement with our team and everyone who supports us. We’re deeply grateful, and proud to see all that effort reflected in every drop.” 💛," said Anastasios Manganas, Owner & Olive oil producer at Monogram Olive Oil.

Monogram Premium Organic is a medium-intensity extra virgin olive oil produced from Koroneiki and Athinolia olives. The oil is distinguished by notes of green almond and fresh leaf, with a peppery edge that builds on the finish. Careful timing of the harvest and swift processing help preserve aromatic clarity and balance.

For over a century, the Magganas family has been connected to olive cultivation in Kalamata, at the foot of Mount Taygetos on the southwestern tip of the Peloponnese. In 2018, the family brought that experience into a modern, export-oriented venture, founding Monogram Olive Oil as a premium brand built around quality-focused production and a collaborative approach to operations.

Monogram Olive Oil was shaped by a team with complementary professional backgrounds: co-owner Anastasis Magganas, a mathematician with finance and production expertise; Joanna Magganas, a dermatologist based in Zurich with a focus on olive oil’s antioxidant and anti-inflammatory properties; food chemist Vassiliki Skiada, who has worked in olive oil quality laboratories; and process engineer Manos Vournelis, the product manager. The founders have also credited agronomist and olive oil expert Konstantinos Liris for support as a quality consultant.

In an earlier interview with Olive Oil Times, Anastasis Magganas described the family’s long arc in olive growing and the early experiences that informed the brand’s focus on quality. “My grandfather started planting olive trees in 1918,” Magganas said, co-owner at Monogram Olive Oil. “Then, my father took over, the first in the family to produce top-quality extra virgin olive oil.”

Magganas has also pointed to early harvesting and rapid milling as central to maintaining sensory character. “We avoid late harvest,” Magganas said, co-owner at Monogram Olive Oil. “The ripening level of the olives is crucial for the oil content and its organoleptic characteristics. Optimum harvest time offers extra virgins with maximum aromas and flavor complexity.”

According to Magganas, the operational choices are designed to limit time between grove and mill and reduce risks to quality. “We transport the olives to the mill immediately after harvest, press and knead them in less than 30 minutes,” Magganas said, co-owner at Monogram Olive Oil. “We also filter our olive oil to avoid the presence of any water or other residues that could lead to the hydrolysis of the phenols.”

The 2026 Silver adds to Monogram Olive Oil’s established record at the NYIOOC. Overall, Monogram Olive Oil has earned six awards in the competition: three Gold and three Silver, including Gold in 2025, Gold in 2022 and Gold in 2021, as well as Silver in 2024 and Silver in 2023.

The new award also strengthens Monogram Olive Oil’s standing in the Olive Oil Times World Ranking, where Monogram Olive Oil is ranked #14 in Greece, #73 in the Northern Hemisphere and #75 Worldwide.

The NYIOOC World Olive Oil Competition, widely regarded as the world’s leading olive oil quality contest, is a trusted reference for consumers and industry professionals.