1) A HIGH QUALITY PRODUCT is the first and foremost requirement. This will be the foundation for your successful brand.

2) Your product, and business as well, must have DISTINCTIVE VALUE, that is clearly understood, and easy to explain to the consumer through your story. Make sure this value is well-communicated both to your clients and to the general market.

3) TO CREATE A BRAND YOU WILL NEED QUALIFIED HUMAN RESOURCES, FINANCIAL INVESTMENT AND TIME, among other things. It is a medium and long-range undertaking that requires constant vigilance.

Olive Oil Labeling

Here we explain what we consider the most important points about labeling, for both obligatory or optional elements. 

Sales descriptions

  • Extra virgin olive oil
  • Virgin olive oil
  • Lampante olive oil
  • Refined olive oil
  • Olive oil
  • Crude olive pomace oil
  • Refined olive pomace oil
  • Olive pomace oil
  • In addition to the sales description, but not necessarily next to it is the following information about oil categories:

Olive Oil Training Course for IMPORTERS, DISTRIBUTORS and HORECA

Olive Oil School of Valencia has the pleasure to INVITE you to our Olive Oil Training Course for Importers, Distributors and HORECA.

Do not miss this opportunity. Learn to taste olive oil. Learn to distinguish different qualities. Learn to put a price to each olive oil.

Lecturer: Susana Romera, Technical Director of the Olive Oil School of Valencia

Price: FREE for accredited IMPORTERS, DISTRIBUTORS AND HORECA. Others: 265 Euros.

When: Tuesday 26th of April 2016. 17h to 18h.

Where: Alimentaria, Barcelona, Spain. Pavillion 3. Mediterranean Foods. Stands: E502 and F611

Language: English and Spanish

More info & reservations: info@evcata.es / (+34) 647062956

foto comida vuelve carolina

Mario Solinas Award 2016

The International Olive Oil Council has announced the winners and finalists of the most important international prize for extra virgin olive oil: Mario Solinas Quality Award 2016. At the Olive Oil School of Valencia we would like to congratulate all these EVOOS and encourage all producers to seek excellence not only in quality concerns but in all other areas within their businesses.

In all, 130 oils have competed for the International Olive Council’s Mario Solinas Quality Award 2016 with entries coming from Greece (3), Italy (2), Morocco (3), Portugal (39), Spain (79) and Tunisia (4).

Extra Virgin Olive Oils at Alimentaria 2016

The Olive Oil School of Valencia will be present at International Fair Alimentaria 2016, and will have the pleasure to present a selection of high quality extra virgin olive oils:


Careful Blend of authoctonous varieties from the Region of Valencia

Las 7 encinas

Arbequina and picual monovarietals awarded internationally

Albea Blanca

Premium collection of 4 monovarietals: cornicabra, hojiblanca, manzanilla and koroneiki


Excellent Organic Arbequina EVOO

Fair: Alimentaria – International Food and Drinks Exhibition

Dates: 25th to 28th April 2016

Location: Barcelona, Gran Via Pavilion 3. Mediterranean Foods. Stands E502 and F611

We will be more than happy to receive you in our Stand!!

World Olive Oil Exhibition 2016 – WOOE 2016

On 2 and 3 March 2016 do not miss the World Olive Oil Exhibition (WOEE) in IFEMA, Madrid. This Fair was born out of the need to create a meeting place for international traders of large volumes of olive oil. It is a unique and novel space for highlighting the excellent quality and variety in the olive oil industry among the world’s biggest buyers. 

This year, the WOOE will incluide: exhibition area, “Oil BarBusiness Point, Delicatessen with Olive Oil, as well as a range of activities, including conferences, extra virgin olive oil tastings and Show Cookings.

As part of the conference program, we highlight the presentation of Susana Romera, technical director of the Olive Oil School of Valencia, who will give a speech titled: “Olive Oil Meeting Point, the APP for Global Business“. It will be on Thursday, March 3 at 13: 00h.


Olive Oil School of Spain begins next 3rd of October a tour of activities promoting Extra Virgin Olive Oil (EVOO) in Tokyo, Japan.

The School will present the properties and benefits of extra virgin olive oil as well as the art of tasting it. The audience will include importers and distributors of food products as well as chefs, media and general public.


Artisan olive oils: why bitter is better

There’s nothing romantic about tasting 15 great extra virgin olive oils (EVOOs) in a day. It’s brutal — an exhaustive exercise testing our olfactory and gustatory senses for traces of herbs, fruit and plants, and the four essential tastes or feelings: sweetness, astringency, spiciness and bitterness. We were at La jornada de primeros aoves de campaña 2014/15 (introduction to the first EVOOs of 2014/15) in Valencia, Spain, courtesy of Susana Romera and Marta González Eguizábal of Escuela Valenciana de Cata.