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On 25 February 2026, the International Olive Council (IOC) organised an olive oil tasting session at its headquarters in Madrid for 26 officials from Madrid Salud, the public body responsible for health promotion and prevention in the city of Madrid. This initiative was held in the framework of a collaboration agreement between the IOC and Madrid Salud.
The session aimed to strengthen participants’ knowledge of olive oil, with particular emphasis on extra virgin olive oil, its sensory characteristics and its well-documented health benefits. Through a guided tasting led by Dr Mercedes Fernández, Head of the IOC’s Standardization and Research Unit, participants were introduced to the fundamentals of sensory analysis, including the identification of positive attributes, recognition of the main defects, and the criteria that define quality.
The event also highlighted the role of olive oil as a cornerstone of the Mediterranean diet and its contribution to public health. By deepening understanding of the nutritional value of olive oil and the quality standards that govern it, the initiative supports ongoing efforts to promote healthy dietary habits among the wider population.
The session was attended by the Director of Madrid Salud and the Deputy Director-General for Public Health, underscoring the importance both institutions attach to cooperation in the fields of nutrition and health education.
Through this partnership, the IOC continues to develop collaborations with public institutions in order to promote scientific knowledge, quality standards and awareness of the health benefits of olive oil and table olives.
