X EVOOLEUM Gala: celebrating the ‘Oscars’ of EVOO
The X EVOOLEUM Gala is one of the finest gastronomic experiences held for ten years now, always faithful to its date when the olive oil harvest campaign – known as liquid gold – is underway, with the Espacio Rastro Madrid chosen as the venue for the event. The excellence and culture of extra virgin olive oil came together at their finest, as the evening began with a tasting of the 10 Premium EVOOs.
An institutional opening full of meaning
The opening was delivered by Luis Planas, Minister of Agriculture, Fisheries and Food, whose reflections on the future of olive oil particularly caught our attention. It is surprising to think that olive oil accounts for only a small percentage of the vegetable fats consumed worldwide; yet it is also encouraging to hear that its global consumption is growing and that, thanks to events like this one, more and more people are discovering its healthy and sensory virtues.
For his part, Juan A. Peñamil, CEO of Grupo Editorial Mercacei, celebrated a decade of EVOOLEUM with a speech that balanced emotion and commitment. We particularly liked his way of championing the olive tree as a cultural symbol and his gratitude to those who, day after day, keep the excellence of EVOO alive.
An encounter with a global and vibrant sector
One of the things that impressed us most was the international scale of the event. We found ourselves surrounded by producers from Italy, Portugal, Greece, Croatia, South Africa, China and Brazil, all proud ambassadors of their terroirs and varieties. This diversity not only enriched the gala, but also reminded us how much EVOO is a universal language that transcends borders.
In addition, the event brought together chefs, industry professionals, food journalists and institutional representatives, creating an atmosphere that was both sophisticated and welcoming, where conversations about aromatic nuances, varieties and production methods flowed with complete naturalness.
Stellar moments: the EVOO Ambassador Awards
This year, two figures – Quique Dacosta and Saúl Craviotto – received the EVOO Ambassador award. Dacosta, with his characteristic culinary sensitivity, shared a curious kitchen trick for turning a good EVOO into a creamy emulsion after a few days in the fridge, an idea we immediately noted down to try at home.
Craviotto, who combines his identity as an elite athlete with his role as a food communicator, reminded us that EVOO is much more than a food: it is culture, tradition, effort and future. It was a passionate defence of olive oil and of supporting and spreading this unique product.
Recognitions that mark the path to excellence
The awards continued with prizes for the best EVOOs in each category, the TOP20 of limited production, the most outstanding designs and the TOP10 of the healthiest oils in the world. This journey through the global elite of olive oil was, in addition to being thrilling, very revealing: each winner represented a different kind of effort, terroir and production philosophy.
We were particularly pleased by the recognition of the Best EVOO in Spain, awarded this year to Valdenvero Hojiblanco. Its production manager, Consoli Molero, also received the award for Best Mill Master, and her speech – simple, emotional and full of conviction – made it clear that excellence is a continuous path, not a final destination.
New developments that broaden horizons
New this year, the awards included Best EVOO Shop and Best Communication Campaign. We were struck by the sophistication and modernity of the winning proposals, especially the campaign that combines fashion, gastronomy and contemporary lifestyle to attract young audiences. It is proof that EVOO is evolving, expanding and seeking new languages without losing its essence.
The complete TOP10 of the International Awards for the Quality of Extra Virgin Olive Oil – EVOOLEUM AWARDS 2025 – is:
1st Monini Monocultivar Coratina Bio (97 points). Variety: coratina. Perugia (Italy)
2nd De Rustica Estate Collection Coratina (96 points). Variety: coratina. Western Cape (South Africa)
3rd Valdenvero Hojiblanco (96 points). Variety: hojiblanca. Ciudad Real (Spain)
4th Gran Pregio Bio Coratina (96 points). Variety: coratina. Bari (Italy)
5th Quattrociocchi Olivastro (96 points). Variety: itrana. Lazio (Italy)
6th Knolive Epicure (96 points). Varieties: hojiblanca, picuda. Córdoba (Spain)
7th Di Molfetta Frantoiani (95 points). Variety: coratina. Barletta-Andria-Trani (Italy)
8th Señorío De Camarasa (95 points). Variety: picual. Jaén (Spain)
9th Parqueoliva Serie Oro (95 points). Varieties: picuda, hojiblanca. Córdoba (Spain)
10th Rincón De La Subbética (95 points). Variety: hojiblanca. Córdoba (Spain)
A delicious finale
The gala concluded with a cocktail paired with the TOP10 EVOOs, and for us this was the perfect finishing touch. Being able to taste such different oils – coratina, hojiblanca, picual, itrana – in harmony with well-conceived culinary creations was a sensory experience we still remember. It allowed us to understand, beyond any theory, the incredible versatility of EVOO and the depth of its nuances.
A tribute to everyone who dedicates their lives to producing exceptional oils. Another reason why we love gastronomy so much: because it is culture, encounter, emotion and future.
Grupo Editorial Mercacei, more than 30 years among olive trees
Since 1994, Grupo Editorial Mercacei has been dedicated to publishing professional titles focused on the olive oil, olive grove and table olive sectors, as well as the Premium EVOO field. Made up of a solid team of agri-food specialists, Mercacei also works with renowned experts of international standing.
An undisputed reference in its field, the Group provides professional information through its various media and publications – including Olivatessen by Mercacei and the EVOOLEUM Guide – while promoting the global dissemination and promotion of EVOO culture. Over its history, Mercacei has received more than twenty awards, including the Alimentos de España Communication Award, granted by the MAPA.
