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The International Olive Council (IOC) hosted a virgin olive oil tasting at its Madrid headquarters for ambassadors and diplomatic representatives of both member and non-IOC member countries. The event, organised by the Embassy of Tunisia, was held in honour of H.E. Fatma Omrani Chargui, the country’s outgoing ambassador. The tasting provided an opportunity for participants to learn more about the quality and diversity of virgin olive oils.
Deputy Executive Director of the IOC, Abderraouf Laajimi, welcomed the guests and reaffirmed the Organisation’s commitment to improving quality, strengthening international collaboration and promoting best practices in the olive oil sector.
Mercedes Fernández Albaladejo, Head of the Standardisation and Research Unit, introduced the work of the IOC in setting international trade standards and explained the main characteristics that differentiate the various categories of olive oil. Her presentation also highlighted how sensory panels evaluate extra virgin olive oils based on positive attributes such as fruitiness, bitterness and pungency.
Guests were then guided through a tasting of award-winning extra virgin olive oils from several IOC member countries, including samples from the 2025 Mario Solinas Quality Award for the Northern Hemisphere. The session highlighted the wide variety of flavour profiles that olive oils can offer – a reflection of the diversity of origins, cultivars and production methods within the IOC family.
