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Dec 20 2025
Five out of Ten World’s Best Extra Virgin Olive Oils are Spanish
The Evooleum Awards, an international contest to find the world’s best Extra Virgin Olive Oils, has just published its top 100 list for this year – and Spain takes up half of its top ten.
Spanish EVOO producers making the top 10 are: Valdenvero Hojiblanco from Ciudad Real coming in third (with fascinating notes of artichoke and cut grass), which also received accolades for the brand as Best Female Producer and Best Olive Mill Master; the fruity and aromatic Knolive Epicure, an Hojiblanca and Picuda from Córdoba; Señorío De Camarasa, a Picual from Jaén with fresh tomato and banana nuances; Parqueoliva Serie Oro, a Picuda with Hojiblanca that is green fruit-forward and slightly spicy; followed by Rincón De La Subbética made from Hojiblanca with citrus and herbal notes – both of these also hail from Córdoba. From the Top 100, 64 are Spanish EVOO.
Spain’s EVOO consistently commands high quality, thanks to multiple Protected Designations of Origin (DOP) that ensure authenticity and traceability. Spain is the leader in extraction methods and quality control, to ensure the production of oils with low acidity and high polyphenol content. It also focuses on organic and sustainable production - strengthening its competitiveness in demanding markets.
Not only does the Evooleum Awards recognize the best quality Extra Virgin Olive Oils on the market, but it also awards the best packaging design, the best small producers (of less than 2,500 liters per harvest), and the healthiest oils in terms of their levels of polyphenols.
The Evooleum Guide – now in its tenth edition – is represented by 11 countries internationally. It is the most influential and rigorous judging event that exists in the EVOO sector. Spain, being the world’s largest olive oil producer, features 67 brands (the majority of which are Andalusian), followed by Italy, Croatia, Greece, Portugal, Morocco, Brazil, Turkey, France, South Africa, and China.
The prologue of this year’s Evooleum Guide is written by chef Jordi Cruz of the three Michelin-starred ABaC Restaurant in Barcelona, Catalonia. What’s more, the Menú Mediterráneo section features five healthy recipe suggestions by chef Rodrigo de la Calle of El Invernadero Restaurant (with one Michelin star and a green Michelin star). Lovers of the liquid gold will also find interest in other EVOO articles within, covering health, olive oil tourism, and food pairing.
The Evooleum Guide is distributed every year to some 2,000 Michelin-starred restaurants and The World’s 50 Best Restaurants, along with distributors and importers who operate on a global scale. For Spain, as the leader in EVOO production globally, this is an important annual publication, as it appeals to top chefs and professionals in the culinary industry, both in Spain and worldwide.
