The IOC participates in the World Olive Oil Exhibition

The two-day expo brings together olive oil producing and consuming countries

The IOC Executive Secretariat took part in the World Olive Oil Exhibition (WOOE) in Madrid on Monday 26 and Tuesday 27 February. The fair, in its 11^th edition, is geared towards oil mills, bottling and packaging companies, producers and other sector stakeholders from over forty countries. IOC Executive Director Jaime Lillo was invited to participate at the WOOE’s inauguration.

The opening ceremony was attended by several high-level diplomats and Spanish government representatives, including the ambassadors of Jordan, Sudan and Tunisia to Spain, the presidents of the deputations of Córdoba, Albacete and Ciudad Real, as well as José Miguel Herrero Velasco, General Director for Nutrition of the Spanish Agricultural Ministry, and WOOE General Director Otilia Romero de Condes, among others.

IOC Executive Director Jaime Lillo gave a presentation on the current situation of the world olive oil sector and the IOC’s work in the field of olive oil and table olives, putting particular emphasis on the crop’s health and environmental benefits.

He also took the opportunity to hold several bilateral meetings, namely with H.E. Mr. Daniel Azzopardi, Maltese Ambassador to Spain, and Jimmy Magro, President of Malta’s Olive Growers Cooperative, with whom he explored possible pathways of cooperation to develop the country’s olive oil sector.

Lillo then met with representatives of Olive Jordan, an association bringing together Jordanian olive oil and table olive producers, analysing different potential collaboration opportunities.

Imene Trabelsi, in charge of the IOC’s Promotion Department, gave a presentation on the WOOE’s second day under the title “A key issue for the marketing of our industry: the olive oil tourism”. She explored the opportunities that lay ahead for the sector’s stakeholders to promote the entire olive oil value chain through the advocacy of the product’s diverse attributes, including its countless health, environmental, cultural and culinary benefits.