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The Fundación del Olivar, with the patronage of the International Olive Council (IOC), hosted the International Seminar on Aromas: The Sensory Diversity of EVOO on 4 December 2025 at Terra Oleum in Mengíbar (Jaén). The event brought together producers, researchers and culinary professionals from Europe, the Mediterranean and beyond to examine emerging markets and the sensory richness of extra virgin olive oil.
Strong participation from the IOC
IOC Deputy Executive Director Abderraouf Laajimi played a central role in the programme, delivering the institutional opening and later joining the roundtable “Emerging Markets in EVOO”. His remarks focused on an overview of current economic trends in the olive sector and underscored the IOC’s mission to promote international cooperation and support its sustainable development.
Global expertise on markets and consumer growth
The morning roundtable featured representatives from the Interprofesional del Aceite de Oliva Español (Spain), Athena Oliva (Korea), and oleological and gastronomic experts from Brazil and Japan, who discussed consumption trends, trade opportunities and the increasing global recognition of EVOO.
International sensory session with leading research centres
A major highlight was the session “Exploring the International Diversity of EVOO”, led by Plácido Pascual Morales of the Agroalimentary Laboratory of Córdoba (Spain) and recognised IOC expert. Contributions were streamed from renowned institutions including UdelaR (Uruguay), Olea Conseils (Tunisia), ICQRF’s Central Laboratory in Rome (Italy), the Gilat Research Center (Israel), the Laboratório de Estudos Técnicos Tapada de Ajuda (Portugal), the Science and Research Centre Koper (Slovenia), and the Institute of Agriculture and Tourism (Croatia). These interventions showcased the scientific breadth of global sensory research.
Culinary demonstration reflects international flavour
The event concluded with an international showcooking session, featuring chefs from Spain, Brazil and Korea who demonstrated how EVOO can enhance diverse culinary traditions.
With wide representation from research institutions, industry experts and the IOC, the seminar reaffirmed the global relevance of extra virgin olive oil and the importance of international collaboration in advancing knowledge, quality and consumer appreciation.
