Monterosa olive oil from the Algarve has struck gold and silver at New York’s prestigious NYIOOC World Olive Oil Competition, cementing its reputation among the world’s top producers.
Two oils from Monterosa, produced in Moncarapacho, were awarded at the 14th edition of the annual contest, considered one of the most significant for extra virgin olive oils globally. The Monterosa Cerro de São Miguel, classified as intensely fruity, took the gold, while the Monterosa Maçanilha, with a medium fruity profile, claimed silver, according to the competition’s official guide published on Tuesday, April 7.
The Algarve producer now ranks fourth in Portugal and 18th worldwide, among more than 1,000 extra virgin olive oils assessed, according to Olive Oil Times’ international ranking. In total, Monterosa has amassed 29 awards, including 17 golds and 12 silvers, maintaining a streak of recognition spanning more than 12 consecutive years.
The competition results were released earlier than in previous years to allow winners more time to leverage their accolades during the commercial season. Portugal has so far secured 10 distinctions, ranking sixth among the most awarded countries.
Monterosa occupies the premium artisanal segment. Its 20-hectare olive groves in Moncarapacho, Olhão, rely on hand-harvesting with combs, with olives pressed immediately to preserve freshness. Tree spacing follows ancient Roman agricultural guidelines to prevent competition for water, a practice well suited to the Algarve’s Sotavento (eastern) region.
Sustainability is central to the operation. Kaolin clay mixed with water protects trees from the olive fly, reducing the need for chemical pesticides. The estate at Horta do Félix houses the grove, mill, and visitor facilities. Olive tourism has flourished organically, with guided tours and tastings drawing around 5,000 visitors annually.
The company’s origins date to 1969, when Detlev von Rosen left Sweden to settle in the Algarve producing vegetables for Northern Europe. In 1972, it shifted to ornamental plants as Viveiros Monterosa. Olive oil production began in the late 1990s, prompted by droughts affecting citrus, with guidance from agronomist José Gouveia. The first international award came in 2009 with a silver medal.
Today, Viveiros Monterosa is managed by Eduardo Martins and José Dâmaso, who prioritise quality, environmental care, and Integrated Production throughout the process. Winners are featured in the Official Guide to the World’s Best Olive Oils, gaining visibility among importers and distributors across America, Asia, and Europe.
