Almazaras de la Subbética has been honored with the highest distinction an extra virgin olive oil can receive in Spain, after taking two first-place awards at the Alimentos de España Awards 2025–2026, granted by the Ministry of Agriculture, Fisheries and Food.

The cooperative reaches this milestone in two standout categories:

First Prize – Sweet Green Fruity (Conventional Production)

First Prize – Organic EVOO

These awards consolidate Almazaras de la Subbética as a benchmark in the production of top-quality oils, highlighting its commitment to excellence in both traditional systems and organic production.

Considered the most important national distinction in the olive oil sector, this achievement reflects the joint effort of the entire chain: from those who work the land and harvest the olives, to those who enjoy and trust this product in their daily lives.

More than 7,800 families are part of this cooperative project, whose commitment to quality, innovation, and respect for the environment has positioned its oils among the most highly regarded internationally.

With these results, Almazaras de la Subbética reaffirms its leadership and continues to strengthen the prestige of Spanish extra virgin olive oil worldwide.

La entrada Almazaras de la Subbética Earns Double Recognition as Spain’s Best EVOO at the Alimentos de España Awards se publicó primero en Almazaras de la Subbética | Tienda Online de AOVE Premiado.

EVOOs made from olives of the Arbequina, Hojiblanca and even Picual varieties are the best for confiting the potatoes and setting the tortilla

Juicy or well-set potato tortilla? With or without onion? These are the two questions that have historically hovered over the idea of the perfect Spanish tortilla. Most likely, there will never be a consensus.

There is also no certainty about the origin of this quintessentially Spanish dish. Some date its origin to 1817 and link its authorship to General Tomás de Zumalacárregui, the military man who devised it to feed his hungry army, suffering from scarce food supplies at the time.

But setting tastes and historical references aside, what you absolutely need to make a potato tortilla worthy of a Michelin star is a good extra virgin olive oil, like those from Almazaras de la Subbética. That said, choose a mild or medium-intensity, well-balanced EVOO so its flavor doesn’t overpower the potato, which should be Monalisa, Kennebeck, or Agria varieties.

And… a real chef’s trick! Don’t fry the potatoes—confit them in extra virgin olive oil. Unlike traditional frying, confiting means cooking them in EVOO at a low temperature—between 60º and 90º—without reaching a fry and without the oil bubbling. The result is a tender, silky potato that perfectly absorbs the EVOO’s organoleptic nuances.

So choose a great oil and get to work. You can start with Almazaras de la Subbética Gastronomy, known for its perfect balance of sweetness, bitterness, and pungency, making it suitable both for raw use and for hot preparations.

You can also enjoy one of our gems, Almazaras de la Subbética PDO Lucena, a great olive oil from the Hojiblanca variety, characteristic of the area, and highly versatile in the kitchen across different temperature ranges.

Likewise, Almazaras de la Subbética PDO Priego de Córdoba is a magnificent option both for raw use and for cooking. We make it from a balanced combination of Picuda, Picual, and Hojiblanca olives, making it an excellent ally for both gourmet frying and your everyday recipes.

Drop by our online store and find the perfect EVOO to make the potato tortilla of your life!

And if you still feel like showing off your chef skills, try a good homemade mayonnaise to accompany the tortilla and give it an extra touch of juiciness, or a light salmorejo to add freshness to the dish. Best of all? Besides being delicious, both preparations will let you add your favorite Almazaras de la Subbética oil.

La entrada With or Without Onion? The Real Secret to Tortilla Lies in the Oil se publicó primero en Almazaras de la Subbética | Tienda Online de AOVE Premiado.

“Dando la Vara”: a project that brings together creativity, inclusion, and roots

At Almazaras de la Subbética we believe our commitment goes far beyond producing extra virgin olive oil. It also means supporting initiatives that help improve our environment and create opportunities for the people who are part of our community.

That’s why we continue joining forces with Albasur, an association we have been collaborating with since 2004 and that carries out essential work in Priego de Córdoba, promoting the social and labor inclusion of people with disabilities.

As a result of this joint work, “Dando la Vara” was born: a very special tote bag that reflects the spirit of collaboration, creativity, and commitment shared by both organizations.

A Bag Full of Meaning

The bag’s design is made up of very colorful olive leaves, an element that connects directly with our roots and with the olive-grove landscape that defines our land.

But what makes this project truly unique is that each leaf was designed by a different person, turning the bag into a collective work in which each participant has left their own creative mark. In this way, the final result represents the diversity, talent, and excitement of everyone who took part in the process.

The slogan “Dando la Vara” also adds a playful nod closely tied to the world of olive growing, evoking both work in the countryside and the energy and perseverance needed to move forward with projects that generate a positive impact.

A Commitment That Goes Beyond EVOO

For Almazaras de la Subbética, collaborating with Albasur is a way to reaffirm our commitment to society and to the land we belong to. More than two decades of working together, since 2004, support a relationship based on trust, inclusion, and mutual support.

Projects like “Dando la Vara” show that when creativity, inclusion, and commitment come together, the result is much more than a simple product: it’s a shared story that highlights people’s talent and strengthens the bonds with our community.

We will continue working together to promote new initiatives that, like this one, remind us that the true value of our sector is also found in the people who make it possible.

La entrada Almazaras de la Subbética and Albasur: Over 20 Years Working Together for Inclusion se publicó primero en Almazaras de la Subbética | Tienda Online de AOVE Premiado.

From being anonymous labor, women have gone on to carry out essential tasks in agricultural modernization, mill management, and the promotion of EVOO

One of the major changes the olive oil sector has witnessed in recent years has been the recognition of women as a cornerstone of the rural economy.

Social and economic policies, the growing integration of women into the workforce, and an unprecedented leap in training and professional qualifications have led women to take on positions of responsibility. And Almazaras de la Subbética is a great example! Nuria Yáñez, Technical Director at Almazaras de la Subbética, is also Córdoba’s representative in the Association of Producers in Defense of Traditional Olive Groves.

In the production of the best extra virgin olive oils in the world—including ours—the knowledge and expertise of women play a key role. Their work is decisive not only in the grove, but also in agricultural planning, olive grove modernization, the operation and management of the mill, selling EVOO worldwide, and communication and promotion of liquid gold.

In the 21st century, women have stopped being invisible labor—almost a family support role—and have become agents of change in the extra virgin olive oil sector.

The result, at Almazaras de la Subbética, is a cooperative of men and women united by a love for the identity of a people, the land, and the magnificent extra virgin olive oil that springs from the fertile soils of the Subbética in Córdoba. This has given rise to unique EVOOs whose excellence has been awarded numerous times worldwide, making our online store the best tribute to work well done and to a perfect balance between tradition and innovation.

Olive Oil with a Woman’s Name

Another of the most relevant institutional advances in recent times is the concept of shared ownership of agricultural holdings, regulated by Law 35/2011 and managed by the Ministry of Agriculture, Fisheries and Food (MAPA). What does this status mean in practice? “It is a legal framework for agricultural holdings that couples who share the work and management of the farm can adopt. This framework allows the administration, representation, and responsibility of the holding to be shared by both owners, fostering equality between them,” as the Ministry states.

Added to this is the fact that in the Andalusian olive oil sector the cooperative model is common, enabling role diversification. Women no longer only take care of the olive harvest, as they once did, but also hold technical, management, and decision-making positions, previously almost exclusively reserved for men.

Likewise, we cannot forget the presence of women in haute cuisine, where extra virgin olive oil is one of the undisputed protagonists of today’s gastronomic scene—and women act as outstanding ambassadors for it.

From the olive tree to the table, women are now more present than ever throughout the entire process of obtaining, producing, marketing, communicating, and consuming EVOO.

La entrada Women in the Olive Grove: From an Invisible Past to the Present as a Driving Force in the Sector se publicó primero en Almazaras de la Subbética | Tienda Online de AOVE Premiado.

Today we celebrate what we are: the land that produces the best olive oil in the world for the ninth consecutive year.

Just saying the words ‘February 28’ brings to the memory of any Andalusian the sweet flutes of childhood singing the Andalucía anthem in every school. First of all… Happy Andalucía Day! To all Andalusians, both those who are outside their land and those who have the great privilege of living in it every day.

A particularly significant date for our Almazaras de la Subbética, since our soul, our roots, and our most treasured gem are located in Carcabuey, Córdoba, in the heart of the Sierras Subbéticas Natural Park. Today we celebrate what we are, our land, our customs, and of course, our gastronomy.

And we do so by focusing on that symbol of our land that goes beyond being just a tree. We’re talking about the olive tree, the true protagonist of our history, our gastronomic wealth, and our economy. And of course! Our extra virgin olive oil, that liquid gold that never misses from our tables!

The Olive Tree: Witness and Protagonist of Our History

How imposing, how beautiful. You think you admire it, but it’s the olive tree that has been watching us and accompanying us for centuries. This tree, which grows in land as warm as ours, has witnessed many stories, many generations, and has provided food, but above all, identity. The Phoenicians, Romans, and Arabs already adored it and cultivated it, making it a key piece of Mediterranean culture.

Olive groves cover thousands of hectares in Andalusia, and it’s impossible not to see them when walking through our fields. They are like a part of the landscape, like the soul of our land.

Andalusia, World Leader in Olive Oil Production

If there’s one thing that makes us proud of our land, it’s undoubtedly extra virgin olive oil. This treasure that comes from the olives of our olive groves is much more than an ingredient: it’s a tradition, an art, it’s our identity.

It’s no coincidence that Andalusia is the world’s largest producer of olive oil. More than half of the world’s production comes from our fields. It proudly carries the name of its motherland to every corner of the world.

And if Andalusia leads the world, Almazaras de la Subbética plays a key role in this leadership. Recently, the Spanish Confederation of Social Economy Business placed us in the second position of the most relevant cooperatives in our country in its report ‘The Most Relevant Companies in Social Economy‘. In fact, 8 of the top 100 positions are held by cooperatives linked to olive growing.

A Historic Year: 117 Awards and Global Recognition

The year 2025 has been extraordinary for Almazaras de la Subbética. We have participated in 25 international competitions and have won 117 awards worldwide! Our work, dedication, and commitment to excellence have been recognized in the most prestigious global rankings:

EVOO World Ranking 2025 – Best EVOO in the World

According to the EVOO World Ranking, our most iconic oil, Rincón de la Subbética, has been crowned the Best EVOO in the World in 2025. And this is the ninth consecutive year that our oils have achieved the coveted first place.

But it’s not the only one of our oils in the Top 10 worldwide:

• Rincón de la Subbética: 1st place – Best EVOO in the World
• Almaoliva Bio: 5th place
• Almaoliva Arbequino: 6th place
• Parqueoliva Serie Oro: 7th place

Evooleum Top 100 Guide

The Evooleum Guide is considered “the Bible of EVOO” by experts and olive oil enthusiasts. It lists the 100 Best EVOOs in the World, selected by the most exclusive group of tasters worldwide. In its latest edition, two of our oils have made it into the Top 10:

• Parqueoliva Serie Oro: 9th place
• Rincón de la Subbética: 10th place

World’s Best Olive Oils 2024/2025 – Triple recognition

The ranking World’s Best Olive Oils (WBOO) has given us unprecedented recognition:

• Rincón de la Subbética: Best EVOO in the World with 420 points (well ahead of the second-place with 320 points)
• Rincón de la Subbética: Best Organic EVOO in the World
• Almazaras de la Subbética: Best Organic Mill in the World
• Almazaras de la Subbética: Top 5 Best Mills in the World

These recognitions solidify our oils as the most awarded in the history of Spain and reaffirm our global leadership in the production of top-quality extra virgin olive oil.

The Economic Impact of Liquid Gold

A liquid gold that is essential for gastronomy, but also has a direct impact on our economy. With more than 1.5 million tons of oil produced every year, the olive tree is one of the foundations of our agriculture and a source of employment that provides work for thousands of Andalusian families. And, if that weren’t enough, it is a vital pillar of the famous Mediterranean diet, recognized worldwide for its health benefits. The Olive Tree and Andalusian Gastronomy

Yes, Andalusians are known for many good things, but if there’s one thing we love, and that those from outside love too, it’s our exquisite food. And, as it couldn’t be otherwise, on a day like today we must also give a nod to our gastronomy and, with that, to an EVOO as exquisite as the one from our Almazaras de la Subbética.

The Molinero Breakfast: Andalusian Tradition

Have you heard of the ‘desayuno molinero’? Especially fitting for this holiday and already a typical tradition in many of our towns. Why? Because this breakfast celebrates the rich agricultural heritage of the region, especially the cultivation of the olive tree and the production of olive oil. And ‘molinero’ precisely refers to the olive mill.

It consists of a large, rustic or country-style bread, generously dipped in extra virgin olive oil, typically topped with a pinch of salt. Sometimes, a bit of crushed tomato, serrano ham, or even garlic is added to give it a fuller flavor. Or, in other words, a delicious way to honor olive oil, the liquid gold of Andalusia, and enjoy a simple yet delicious recipe that is very representative of Andalusian culture.

More Andalusian Recipes with EVOO

But you know that there are many recipes you can try to join the celebration. And with a magical touch provided by our EVOO! Typical dishes such as:

• Gazpacho
• Shrimp fritters
• Salmorejo
• Fried fish

All cooked with extra virgin olive oil that makes us feel at home.

This February 28, 2026, we proudly celebrate our land, our culture, and our oil. The same oil that has conquered first place worldwide for nine consecutive years. The one that comes from our century-old olive groves, from the hands of our farmers, from the heart of the Subbéticas Mountains.

Because there’s no better way to honor Andalusia than by sharing the best we have: our liquid gold, recognized on all five continents as the best in the world. An oil that is history, tradition, passion, and excellence in every drop.

Today, let’s toast to our olive groves, to the tireless work of our farmers, to the land that gave us birth, and to everything that this ancient tree represents for us.

Happy Andalucía Day!

La entrada ¡Feliz Día de Andalucía! El olivo y el AOVE, el alma de nuestra tierra y nuestra cultura se publicó primero en Almazaras de la Subbética | Tienda Online de AOVE Premiado.

During the coldest months of the year, pruning, planning, and field preparation tasks are carried out so everything is ready for the next season

Work in the olive grove never stops. Not even in winter. During the coldest months of the year, the olive harvest continues in our fields. And when it ends, different kinds of work begin, aimed at keeping the olive grove in optimal condition to face the next harvest and ensuring that the EVOOs from Almazaras de la Subbética maintain the level of excellence that has earned them numerous awards both within and beyond our borders.

Our farmers, more than 7,800 families, carry out quiet, relentless work to produce the best oil that springs from the Subbética.

While the cold settles over the countryside, with frosty dawns, it is their expert hands that take on the pruning work to balance the olive tree, make it easier for light and air to enter the grove, regulate production, and keep it healthy.

Knowledge, born of experience and gained in the field, is passed down from generation to generation. Thousands of stories of work and effort that take shape in a cooperative model committed to a present and a future rooted in tradition, heritage, and the identity of a land.

Winter in our olive groves is also a time for strategic planning decisions weed control, nutritional inputs, or reviewing the ground cover. All of it in the service of ensuring ecological and economic sustainability in the production of the best olive oils in the world. Ours.

While the Countryside Sleeps

Behind every bottle of EVOO there is a team of people who never rest. Committed to the land and to working together as a guarantee of quality.

At the same time, our facilities are made ready. Warehouses are checked, machinery, milling procedures… Everything necessary so that, when harvest season arrives, everything runs perfectly and, one more year, we are able to produce true gems that will reward the wait of the most demanding palates.

We study the data from the season that is ending. Water resources are allocated and planned. So are energy resources and those intended for fertilization. Without forgetting a thorough review of the soils to assess their condition.

Meanwhile, the countryside must be allowed to rest, to recover, until flowering bursts in spring. And the olive grove cycle begins again.

But until then, you can continue enjoying the EVOOs from our latest harvest in our online store.

La entrada Invisible: Winter Work in the Olive Grove se publicó primero en Almazaras de la Subbética | Tienda Online de AOVE Premiado.

Gourmet products and gastronomic experiences are increasingly popular options for surprising someone on Valentine’s Day

You’re probably already thinking about how to surprise your soulmate on Valentine’s Day. And if you don’t feel like turning to the typical gifts for the Day of Love, don’t worry—we’ve got ideas beyond the classic presents to truly impress.

There’s life beyond heart-shaped mugs, teddy bears, bouquets of flowers or the usual piece of jewelry and/or perfume. What’s the key? Choosing a gift that makes your partner feel unique, that carries your personal touch, or that takes them back to moments or anecdotes from your love story—lived or yet to come.

More and more people are embracing tourism and gastronomic experiences. Sometimes a combination of both. There’s always a getaway waiting to happen that you can personalize down to the smallest detail. A perfect opportunity not only to discover a destination, but to taste wines or local olive oils after visiting vineyards, wineries or olive mills that hold charm, soulful stories and centuries of know-how.

Another highly recommended activity for couples is tastings. How about enjoying one featuring the most emblematic EVOOs from Almazaras de la Subbética? It’s as simple as visiting our online store and choosing some of our gift packs. You can opt for those containing only extra virgin olive oil or for options that also include gourmet products, ranging from cheese, quince paste or the finest organic chocolate to premium potato chips.

The best part? On our website you can view the tasting notes for each of our EVOOs and the foods they pair best with, so the ‘match’ is perfect.

And if you decide to take a route through the Subbética to celebrate Valentine’s Day, make sure to visit Carcabuey, the beautiful town in Córdoba where the best extra virgin olive oils in the world are produced and where our physical store is located.

Get your favorite olive oil to put into practice the knowledge and tips you gain in couples’ cooking classes, one of the most successful gifts of the moment. Or for an unforgettable picnic in a dreamy landscape with a basket, delicious snacks and a blanket just for two.

You can also include it in a handmade personal recipe book or as part of a themed dinner at home inspired by a country you both love. Truly, there are many options beyond the classic tasting menu at a restaurant that can be just as special and unforgettable.

So think about what best matches your style, let your imagination run free, engage all five senses and prepare a dreamy Valentine’s Day. Happy Valentine’s Day, Alma Lovers!

La entrada Original gifts to shine on Valentine’s Day (beyond the usual ones) se publicó primero en Almazaras de la Subbética | Tienda Online de AOVE Premiado.

Traditional olive groves are much more than a farming system: they are landscape, culture, sustainability, and the livelihood of thousands of families. With the aim of protecting them and giving them the voice they deserve, the Association of Producers in Defense of Traditional Olive Groves has been officially introduced, a new organization created to safeguard farmers’ real needs and place them at the center of the decisions that affect their future.

The presentation took place at the Hotel Condestable and marks the first step of a project that is getting off to a strong start, bringing together around 20 cooperatives and approximately 15,000 farmers from the provinces of Jaén, Granada, and Córdoba.

Defending Traditional Olive Groves in a Context of Intensification

During the presentation event, José Gilabert, president of the IGP Aceites de Jaén; Antonio Rafael Almirón, sector representative of Agro-food Cooperatives in Granada; and Nuria Yáñez, technical director of Almazaras de la Subbética and the provincial representative of this advocacy in Córdoba, took part.

As was made clear, the association was created to defend traditional olive groves against the advance of intensive and super-intensive models which, although more productive in volume, put the social, economic, and environmental sustainability of many olive-growing areas at risk. In José Gilabert’s words, this new entity “will defend traditional olive groves against the path of intensification that the agri-food industry is taking”.

A Fight for Equity, Generational Renewal, and the Land

Among the main objectives of the Association of Producers in Defense of Traditional Olive Groves is the demand for a fairer distribution of the CAP, as well as other key resources such as water, which currently—according to what was reported—tend to favor large farms over small and medium-sized farmers.

Another major challenge the association will tackle is generational renewal, seeking real options that make the future of farming attractive to young people. Without farmers there are no olive groves, and without traditional olive groves there is no living territory or oils with identity.

The Commitment of Almazaras de la Subbética

At Almazaras de la Subbética, we fully share the values and goals of this new association. Our cooperative model, made up of more than 7,000 families, is deeply connected to traditional mountain olive groves, respect for the environment, and the defense of a sustainable, quality production system.

That Nuria Yáñez, technical director of Almazaras de la Subbética, is an active part of this initiative and represents this advocacy at the provincial level in Córdoba reflects our firm commitment to the sector, to our farmers, and to the future of traditional olive groves.

Looking to the Future

The creation of the Association of Producers in Defense of Traditional Olive Groves is an important step toward uniting voices, pooling efforts, and working together for an olive-growing model that preserves the land, biodiversity, and the human value behind every olive.

At Almazaras de la Subbética, we will continue supporting initiatives that, like this one, defend the origin, quality, and essence of our EVOO.

La entrada The Association of Producers in Defense of Traditional Olive Groves Is Born se publicó primero en Almazaras de la Subbética | Tienda Online de AOVE Premiado.

The balance of its organoleptic attributes, harmony, personality, and complexity on the nose and palate set the best EVOOs apart

Extra virgin olive oil is a delicacy in itself, but not all are the same. In fact, there are many characteristics, nuances, technical processes, and agricultural decisions that set an ordinary EVOO apart from an exceptional one.

At Almazaras de la Subbética, we explain what to look for to know whether you’re consuming a true olive-oil gem. When you buy a bottle or jug of olive oil, it’s crucial to read the label carefully, where its place of origin is specified, as well as the olive variety or varieties used and whether it is a single-varietal EVOO or a blend. The more information, the better your choice will be!

So, a top oil has impeccable traceability. And an excellent EVOO begins before it ever reaches the mill: it must be exclusively juice from healthy olives, with no bruising and no fermentation.

The best oils come from early harvest, when the fruit is still green or at veraison. Likewise, the olives must be milled shortly after harvesting, and extraction must be carried out at a temperature ≤ 27º.

Also, don’t forget that extra virgin olive oil has free acidity of 0.8% or less.

On a sensory level, it should be enticing and highly appealing. Positive aromas include freshly cut grass, tomato plant, artichoke, arugula, apple, or green banana, among others.

On the other hand, on the nose and palate there should be no rancid, vinegary, musty notes, nor any “fusty” character—that is, fermented olives.

Harmony with a Name of Its Own

Of course, a premium EVOO enjoys a perfect balance among its organoleptic properties: fruitiness, bitterness, and pungency. These attributes should also appear on the palate gradually, not abruptly.

When we taste a good oil, it may leave a peppery and/or bitter aftertaste. However, this is not negative; on the contrary, it is a sign of an abundant presence of polyphenols, with strong anti-inflammatory and antioxidant power, and it indicates the product’s quality and freshness.

Although color is not a quality criterion, it is important that its tone ranges between green and golden. Likewise, whether an oil is more or less intense is neither a synonym for quality nor the opposite—everything depends on the consumer’s taste and choice!

It is true that the most awarded and best-rated oils tend to show a certain complexity, expressed through positive attributes combined with mastery. The result is harmonious, highly interesting, and it captivates the consumer, as these EVOOs can boast a personality of their own and add very enriching nuances in the kitchen.

And remember that the packaging also matters: the more opaque, the better, and glass or tin is preferable to plastic. Its mission? To protect the EVOO from light, which alters its organoleptic properties, just like exposure to oxygen and heat.

So now that you’re a true gourmand of liquid gold, take a look at our online store and put your knowledge and your palate to the test.

La entrada What Characteristics Define a Good Extra Virgin Olive Oil? se publicó primero en Almazaras de la Subbética | Tienda Online de AOVE Premiado.

Rincón de la Subbética, by Almazaras de la Subbética, leads the ranking of the most awarded extra virgin olive oils of 2025

The year that has just ended has set the bar very high for Spanish EVOO in general, and for EVOO from Córdoba in particular. Almazaras de la Subbética has taken part in 25 competitions and we have achieved 117 awards worldwide!

According to EVOO World Ranking, one of our most iconic oils, Rincón de la Subbética, tops the 2025 EVOO of the Year ranking as the Best EVOO in the World. But did you know that this is the ninth consecutive year in which, thanks to several of our oils, we have achieved this highly coveted first place?

Second place goes to the Priego-based Knolive Epicure. Meanwhile, third and fourth place are held by the Seville-based Goya Único Premium and Goya Organics Premium.

The good news continued for the great Almazaras de la Subbética family with the success of Almaoliva Bio, Almaoliva Arbequino and Parqueoliva Serie Oro, ranking fifth, sixth and seventh respectively, followed by the Greek Terra de Creta Gran Cru.

The Manchegan Palacio de los Olivos Picual can boast ninth place. And it is the Portuguese Gallo Bio that closes the Top Ten of 2025.

The EVOO Bible

Another key reference for EVOO experts and lovers of liquid gold is the Evooleum Guide, which features the 100 Best EVOOs in the World, selected in the competition of the same name. Evooleum is the international contest that “annually selects the 100 best EVOOs in the world. It is a unique competition and the most rigorous in terms of quality and promotion of olive juice,” according to the organization. In fact, “the most exclusive and prestigious group of expert tasters worldwide is responsible for evaluating the organoleptic quality of the samples presented, from which each season emerges the exclusive TOP 100 of the best extra virgin olive oils in the world, as well as the best in their different categories, varieties, and countries.”

Reaching the very top of the podium in the latest edition is the Italian EVOO Monini Monocultivar Coratina.

Second place goes to South Africa’s De Rustica Estate Collection Coratina; ahead of Valdenvero Hojiblanco, from Ciudad Real.

The next two positions go to Italian oils. From Bari comes Gran Pregio Bio Coratina and, from the Lazio region, shining in its own right, Quattrociocchi Olivastro.

The Italian Di Molfetta Frantoiani (7th) has also been recognized, followed closely by the Jaén-based Señorío de Camarasa (8th).

Córdoba was represented by Knolive Epicure (6th), from Priego de Córdoba, and by two of our jewels, Parqueoliva Serie Oro (9th) and Rincón de la Subbética (10th). The former is a perfectly balanced blend of Picuda and Hojiblanca. It is perfect for raw use on toast, bread with olive oil, salads, carpaccios, pasta, meats, oily fish, and gourmet dishes.

Rincón de la Subbética, meanwhile, is a monovarietal Hojiblanca EVOO and can boast being the most awarded organic olive oil in the world. The best way to pair it? It is ideal for toast, gourmet dishes, mixed salads, tomato salads, as well as meats or oily fish.

And if you also prefer to consume organic EVOO, this one is for you. Not surprisingly, in 2025 it was once again named Best Organic Olive Oil in the World in the WBOO ranking (World’s Best Olive Oils) for the ninth consecutive year. In addition, Almazaras de la Subbética has been named Best Organic Olive Mill in the World 2025 in this ranking.

So, have you already tried any of our most awarded oils? Then head over to our online store, choose your favorite and treat yourself to the best reward for your palate and your health.

La entrada These Are Some of the Best EVOOs in the World – So Take Note! se publicó primero en Almazaras de la Subbética | Tienda Online de AOVE Premiado.

The renowned chef Paco Roncero, holder of two Michelin Stars and three Repsol Suns, with a career defined by creativity, innovation, and respect for the product, joins Almazaras de la Subbética during the new olive oil campaign. This collaboration represents a further step in the cooperative’s commitment to gastronomic excellence, sustainability, and the dissemination of extra virgin olive oil culture both within and beyond our borders.

A union based on shared values

The bond between Paco Roncero and Almazaras de la Subbética stems from a common vision: to highlight authentic, high-quality products made with respect for the land and the people who work it. Both share the philosophy that behind every great product lies origin, effort, and passion—three pillars that have made Almazaras de la Subbética a world leader in EVOO.

“Collaborating with Almazaras de la Subbética is a point of pride. We share the same philosophy: doing things well, right from the origin and with respect for the product and those who make it possible. Their oil reflects the essence of our Mediterranean cuisine,” highlighted Paco Roncero.

During this campaign, the chef will participate in various promotional activities, showcookings, recordings, and gastronomic content in which he will demonstrate the versatility of extra virgin olive oil and its essential role in haute cuisine. Through these initiatives, Almazaras de la Subbética aims to continue bringing its product closer to consumers and professionals, reinforcing the message that excellence begins in the field.

A campaign focused on quality and origin

The addition of Paco Roncero coincides with the start of the new olive oil campaign, a key moment for the Almazaras de la Subbética team, when early harvest oil is collected and produced—a symbol of the commitment to maximum quality and environmental respect. Every campaign represents a new challenge for the more than 7,800 farmers who are part of the cooperative, whose daily work translates into unique oils, recognised worldwide for their aromatic intensity, purity, and personality.

“Paco Roncero represents innovation, excellence, and commitment to Mediterranean cuisine. His union with our family is a further step in spreading the value of extra virgin oil and the work of our farmers,” stated the management of Almazaras de la Subbética.

A leading brand in the world of EVOO

Located in the heart of the Sierras Subbéticas Natural Park, in Carcabuey (Córdoba), the cooperative has more than six decades of experience and has been recognised as the World’s Best Organic Cooperative 2024 by World’s Best Olive Oils. Its oils—including highlights such as Rincón de la Subbética, Parqueoliva Serie Oro, Almaoliva Arbequino, and Almaoliva Bio—are exported to more than 60 countries and have accumulated hundreds of awards in the main international competitions.

Almazaras de la Subbética belongs to the Priego de Córdoba Protected Designation of Origin (PDO), one of the most prestigious in the world, and its work philosophy is based on sustainability, excellence, and constant innovation, always with respect for tradition and the natural environment where the olive grove begins.

Committed to the future of EVOO

With this alliance with Paco Roncero, Almazaras de la Subbética reinforces its mission to spread the culture of extra virgin olive oil as an essential ingredient of the Mediterranean diet and as a symbol of the finest Spanish gastronomy. The collaboration also aims to inspire new generations of consumers, chefs, and farmers to continue valuing authenticity, work at the source, and respect for the land.

Special thanks

After beginning the first recordings with Paco Roncero, we would like to thank Hotel Patria Chica, the Priego de Córdoba Protected Designation of Origin, Imagen Núcleo, and Casa Tomás for their collaboration.

La entrada Paco Roncero joins the Almazaras de la Subbética family for the new olive oil campaign se publicó primero en Almazaras de la Subbética | Tienda Online de AOVE Premiado.

Health, flavour, and culture on the table. There is a perfect oil to provide personality and nuances to each of your creations. Take note and succeed with the art of pairing!

Do you already have the menu with which to triumph this Christmas with your family and friends? What if we told you that you can elevate every gastronomic experience with just one ingredient? EVOO is the ideal complement to highlight the nuances of each food and provide your creations with a unique personality.

At Almazaras de la Subbética we have a perfect oil for every occasion. From the appetiser to the dessert. Furthermore, using EVOO as the common thread of the menu is a tribute to the cultural identity and tradition of a territory, without forgetting the nutritional properties that its consumption provides.

How about starting your Christmas dinner or lunch with ever-appetising toasts or an elegant salad? Rincón de la Subbética is an organic extra virgin olive oil, made exclusively with olives of the Hojiblanca variety, perfect for giving a touch of freshness. However, it also goes wonderfully with tomato-based dishes such as a Cordoban salmorejo, gazpacho, or tomato sauce for your favourite lasagne recipe.

Another of the jewels of Almazaras de la Subbética is Parqueoliva Serie Oro, a balanced oil – based on Picuda and Hojiblanca – with a medium intensity spiciness that can round off a good dish based on salmon, trout, mackerel, or any oily fish, whether baked, pickled, or grilled.

More complex, yet tremendously elegant, silky, and enveloping, is Almaoliva Arbequino. It pairs perfectly with white fish (hake, turbot, monkfish, or cod), chicken, salads, or more delicate vegetables. It distils aromas of grass, chamomile, banana, and citrus, capturing the best of the Arbequina variety.

Among the ranks of organic EVOO, Almaoliva Bio is incredibly versatile. A few drops of this coupage of Picudo, Picual, and Hojiblanca will ensure your guests never forget that homemade mayonnaise, which is truly addictive for its originality, balance, and delicacy.

A surprising finale

However, we still have an ace up our sleeve to surprise you. Parqueoliva Sweet Quince Vinegar is a singular vinegar, made from the common quince or Zagrilla variety, native to the Sierras of the Subbética in Córdoba. It is the original and different touch, bittersweet and with floral traces, to add to cocktails, ice creams, or winter fruit salads.

It works especially well in vinaigrettes with a mild EVOO to dress bitter leaf salads, based on endive or escarole, or those containing pomegranate, walnuts, or goat’s cheese. It also breaks the natural astringency of artichokes and enhances the caramelisation of roasted sweet potatoes, the Christmas side dish par excellence.

It is a surprising and delicious ingredient in sauce reductions that accompany roasted meats such as lamb, Iberian pork, turkey, capon, or duck.

In mild pickling (escabeches) it provides a bold and surprising touch, mixed with another mild vinegar such as apple cider vinegar.

So, get to work, reinterpret that dish you have mastered, and elevate it to a work of art thanks to any of the EVOOs from the Almazaras de la Subbética online shop. Show that pairings with liquid gold hold no secrets for you and prove yourself as the best host this Christmas.

La entrada EVOO, The trick to give your Christmas menu a unique touch se publicó primero en Almazaras de la Subbética | Tienda Online de AOVE Premiado.