The World Olive Oil Exhibition (WOOE) took place the 27th and 28th of March at Madrid’s IFEMA
The 8th World Olive Oil Exhibition has ended with a growth of 50% in terms of international purchasers, as well as visitors from 40 different nationalities and more than 760 exhibiting companies coming from 10 different countries. Spain has been represented by 10 out of 13 producing regions, which capture in total 98% of the national production.
The launching ceremony was held on Wednesday 27th of March and was conducted by Abdellatif Ghedira, executive director of the COI. The exhibition has received more than 4,000 visitors over these two days.
On this occasion, the “Desafío WOOE” (“WOOE Challenge”), the first-ever salad competition that sought out the best combination of olive oils from the four different PDOs of Castile-La Mancha, took place. On the days prior to the competition, the participating chefs only possessed the tasting sheet of the different EVOOs and they were only allowed to taste them before the dish decoration. The winner was Manu Urbano with his dish “Remojón andaluzwith fresh cod” [a salad based of orange and cod] from Madrid’s restaurant La Malaje. Furthermore, Sally Caballero from Sally’s Cook (Ciudad Real) and Aurora García from Mesón Octavio (Ciudad Real) were awarded runners-up.
The Tasting Room as well as the Olive Oil Bar have once again become a journey across the best olive oils worldwide. Among others, the EVOOs from the following Designations of Origin: P Montes de Toledo, Campo de Calatrava, Montes de Toledo, Alta Alcarria, Baena, Priego de Córdoba, Lucena, Aceite Bajo Aragón, Aceite Sierra del Moncayo, Aragón Organic Production, Montes de Granada and Sierra Mágica participated. Moreover, supported by the IOC, EVOOs from some new countries in the sector (China, Brazil and Croatia) have been tasted.
The fair has also brought together major international professionals in olive oil, such as Simon Poole, expert in Mediterranean diet, Joseph Profaci, director of the North American Olive Oil Association (NAOOA), Alexandra Kicenik, co-founder of Extra Virgin Alliance, Johnny Madge, international olive oil taster and expert, Malcolm Gilmour, olive oil importer, José Manuel Bajo Prados, Secretary General of the Baena PDO, Tassos Kyriakides and Vasilis Vasilou, creators of the Institute for Olive Oil (Yale University, USA), Rafael Ansón, President of the Royal Spanish Academy of Gastronomy, Jaime Lillo, deputy director of the IOC, José María Penco, director of the Evooleum competition, or Juan Peñamil, Mercacei’s CEO.