Sample edition. Every oil, medal, laboratory value, and price in this release is illustrative. None of it is a real competition result.
How the sample set worksIndependence
A ranking with nothing to sell you.
Best Olive Oil is an editorial meta-ranking. It exists because the public information about extra virgin olive oil is split across contests that do not read each other, chemistry that never reaches the medal table, and prices that never reach either.
What independent means here
Producers do not pay for a listing, a rank, or a correction. We do not sell medals, seals, or featured placement. A commercial link, if one is ever added, will be labeled on that offer and will still not be an input to the score.
Prestige weights are our editorial opinion. They are published so they can be argued with. They are not a scientific instrument and they are not endorsed by the competitions they describe.
This edition is sample data
Every oil, producer, medal, laboratory panel, and price in version 1 is invented. The names were chosen so they would not be real brands. Cultivar notes, country notes, and the short descriptions of real competitions are general reference. The awards attached to those competitions are not their official results.
The banner at the top of every page stays until the dataset is no longer marked as a sample edition and no sample records remain. Importing one real file does not silently rebrand the rest as fact. The importer is scripts/import-competition.ts, and it refuses to write unless you explicitly acknowledge that the file is real data.
Do not cite a score, a polyphenol number, or a price from this edition as anyone’s result.
The gap this site is for
The best-known public guide, the NYIOOC list published by Olive Oil Times, is one competition. Its pages are a client-side application: the same empty document, with the same title, for every oil. A search engine or an answer engine that does not execute that application has nothing to quote. The pages show no polyphenols and no prices.
Other contests and guides — Mario Solinas, Flos Olei, BIOL, Athena, the Japan Olive Oil Prize, London IOOC, EVOO World Ranking — keep their own tables. A cook holding one bottle cannot see them together, and cannot see the chemistry next to the medal.
This site is the other shape. Every URL is a finished HTML page with its own title and description. The score is recomputable. The lab and the price are on the record. Croatian is a first-class language, not a plugin to be added later, because a serious olive-oil country should not have to read the ranking in translation only.
What we will not do
We will not present sample rows as real once the design is finished. We will not hide a dropped medal. We will not let a missing laboratory test become a quiet zero that punishes the oil, or a quiet perfect score that flatters it. We will not rank an oil that has never won anything just because a lab sheet arrived.
Contact details will be published when the project leaves the sample edition. Until then there is no inbox pretending to be a newsroom.