Eight extra virgin olive oils from Argentina, Brazil, South Africa and Uruguay recognised with the 2026 Mario Solinas Quality Award for the Southern Hemisphere

The extra virgin olive oils were recognised for their quality and sensory excellence at the 26th edition of the prestigious international competition organised by the International Olive Council (IOC). The award ceremony will take place on 10 November at the Laboratorio Tecnológico del Uruguay (LATU).

Argentina, Brazil, South Africa and Uruguay are the countries of origin of the eight extra virgin olive oils (EVOOs) recognised at the 26th edition of the Mario Solinas Quality Award for the Southern Hemisphere, the prestigious international competition organised by the International Olive Council (IOC), which rewards oils displaying the finest characteristics in terms of quality and sensory excellence.

The award is named after Italian professor Mario Solinas, renowned for his outstanding contribution to the development of the sensory analysis of virgin olive oil.

A total of 24 extra virgin olive oils were submitted to this edition, launched in May 2026: eight samples from Argentina, three from Brazil, one from South Africa and 12 from Uruguay. In accordance with the competition rules, the oils were submitted to the Laboratorio Tecnológico del Uruguay (LATU) by both small- and large-scale producers.

The oils were evaluated in the intense green fruitiness, medium green fruitiness, delicate green fruitiness, ripe fruitiness and small-scale producers categories.

The participating oils underwent a rigorous sensory evaluation process using the IOC Panel platform, developed by the Fundación del Olivar. The international jury, comprising eight expert tasters from Spain, Portugal, Morocco, Brazil, Argentina and Uruguay, conducted the evaluations at the Faculty of Chemistry in Montevideo.

“Every award-winning oil has something in common: they are all extra virgin olive oils of exceptional quality, yet each has its own personality. The olive variety, the territory, the climate, the time of harvesting and the producer’s work all translate into very different aromatic and flavour profiles,” said Jaime Lillo, Executive Director of the International Olive Council.

Each sample was assessed on the basis of its olfactory, gustatory and retronasal characteristics, as well as aspects relating to harmony, complexity and persistence.

Find out the winners of this edition here.