Why are fat yields low in the South of Spain?

Why are so low this year fat yields in southern Spain? Through this post, written by Rafa Navarro, you will understand what are the key factors producing low fat yields this year in the South of Spain. Rafa Navarro is Professor at the Olive Oil School of Spain, Expert in Olive Grove Management and Teacher at the Olive Grove Management Course held in English by the Olive Oil School of Spain. Rafa assesses a number of clients totalling around 500,000 olive trees located in different fields mainly between the South of Spain and Portugal. The greatest dissuasive force for farmers to harvest their fruits at the beginning of the season…

Discover how “Pago las Monjas” won the Best Spanish Olive Oil Mill Award in 2018

Interview with José Manuel Prieto. José Manuel owns and manages, together with his brother Javier, Pago Las Monjas Olive Oil Mill in Montoro (Córdoba). Pago las Monjas oil mill has been chosen the best of Spain in 2018 by the Spanish Association of Municipalities of Olivo (AEMO). They built the mill in 2015, although the exploitation on which the oil mill is based belongs to their family since 1850. Both José Manuel and his brother Javier took the Olive Oil School of Spain Master Miller Course when they were developing their Project. Since 2017, we develop specialised training at their mill. In February 2019, we will be helding at their…

When should olives be harvested to obtain top quality EVOO?

Master Miller at “Cortijo la Torre” José Luis Burgos explains how to know when and how to harvest. Objective: obtaining the highest quality in the extraction of your extra virgin olive oil (EVOO). José Luis Burgos has a proven track record in the development of quality EVOOs. He participates as speaker in some of the specialised Master Miller Courses of the Olive Oil School of Spain. When is the ideal moment to start harvesting the olives? The ideal moment to start planning the harvesting of the olives that we are going to devote to the production of a maximum quality Extra Virgin Olive Oil starts by the end of September…


ESAO Awards for Superior Quality Extra Virgin Olive Oil 2018/2019

ESAO International Extra Virgin Olive Oil Awards 2018/19 The Olive Oil School of Spain sponsors the ESAO AWARDS in support of Superior Quality Extra Virgin Olive Oil. For the 3rd consecutive year, awards will be offered for premium quality Extra Virgin Olive Oil (EVOO), now including new categories and prizes.  Awards will be given in several national categories, and, of special note, 1st, 2nd and 3rd place awards will be given for Best International Extra Virgin Olive Oil awards.       Eligibility requirements Those wishing to participate must have ownership of an Extra Virgin Olive Oil brand. The bulk extra virgin olive oil must be from the 2018-2019 harvest, as…

Olive Oil and Breast Cancer

Consuming Olive Oil helps to protect women against breast cancer. Olive oil reduces the risk of breast cancer up to 68%. According to data from the Predimed study published in JAMA Internal Medicine. Four Tablespoons of Olive Oil a Day Reduces Risk of Cancer Olive Oil and Breast Cancer: Following a Mediterranean diet including virgin olive oil reduces the risk of breast cancer by up to 68%, according to one of the findings published in the Jama Internal Medicine Journal. After more than 10 years of research, the study showed that women consuming about four tablespoons of olive oil per day reduced their risk of breast cancer by more than…

Olive Oil World Production will increase by 12% in 2017/18

According to the official data provided by the International Olive Council, Olive Oil World Production in 2017/18 is estimated at around 2.854.000 tons. This would be an increase of approximately 12% compared to the previous year. The International Olive Council member countries as a whole estimate a production of 2.677.000 tons, which would be 94% of the total worldwide for the 2017/18 crop year, and which would be a 14% year-on-year increase. Forecast for European Union Producing Member Countries The forecast for EU producing member countries indicates an output of 1.896.000 tons with: Spain in the lead with up to 1.150.000 t, 10% lower than the previous year, Followed by…


OLIVE OIL TRADE – CAMPAIGN 2016/17 With regard to olive oil trade: The International Olive Oil Council (IOC) has communicated international olive oil trade data for the current  olive oil campaing 2016/2017 During the first nine months of the current season (October 2016 – June 2017), imports of olive oil and olive pomace oil have increased in the following markets: +29% in Brasil; +16% in Australia; +14% in China; +8% in Rusia; +4% in Canadá +1% in Japón. In the United States, on the other hand, imports have decreased by -5% compared to the same period of the previous campaing. In addition, the IOC announces that it will continue promotional activities…


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