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Home / Blog / Closing ceremony celebrates IOC scholarship holders at University of Jaén tasting course
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Closing ceremony celebrates IOC scholarship holders at University of Jaén tasting course

JAÉN, SPAIN / 23.12.2025

The International Olive Council (IOC) marked the end of the 22nd International Course for Experts in Virgin Olive Oil Tasting at the University of Jaén on 18 December, where 24 professionals from IOC member countries completed three months of intensive training with the support of IOC scholarships.

Held annually since 1997, the course has become a reference in sensory analysis, offering participants a comprehensive programme that combines theoretical knowledge with practical workshops and field visits. The IOC’s continued sponsorship of scholarship holders reflects its commitment to capacity building and quality development across the olive oil sector.

The closing ceremony brought together university representatives, including the University’s Vice-Rector for Continuing Education, Educational Technologies and Teaching Innovation, Francisco de Paula Roca Rodríguez, and course coordinators Sebastián Sánchez Villasclaras and Alberto José Moya López. IOC Deputy Executive Director Abderraouf Laajimi delivered a keynote on global market trends, the impact of climate variability and new opportunities for growth.

Also speaking at the event, Catarina Bairrao of the IOC’s Training and Technical Cooperation Department highlighted the strong partnership between the IOC and the University of Jaén, which plays a vital role in advancing sensory analysis standards and promoting excellence in the sector.

On the same day, the IOC took part in the presentation of the 2025 Annual Situation Report on the Olive Oil Sector, held at the University’s Chair of Olive Oil Economy. The report, presented by Professor Manuel Parras Rosa, offered an overview of global market dynamics, production forecasts and structural challenges affecting the olive oil value chain.

Speaking during the panel, Abderraouf Laajimi reaffirmed the IOC’s support for its members through data-driven policy guidance, standardisation and promotion efforts. He emphasised the importance of collaboration to build resilience and sustainable growth across the sector.

The day concluded with a meeting between the IOC delegation and the Rector of the University of Jaén, Nicolás Ruiz Reyes, to discuss ongoing cooperation and future joint initiatives.

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The IOC and the University of Navarra, through OHIS (the Olive Health Information System), a platform dedicated to research on the health properties of olive oil and table olives, publish a weekly or bi-weekly collection of scientific articles and summaries of research carried out in this field.

These articles highlight the numerous health benefits of these products.

You can read the summaries of this research here in French, English and Spanish and access the list of articles, or visit the OHIS portal.

For any assistance, please contact iooc@internationaloliveoil.org.

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