Listen to this article Your browser does not support the audio element.

Listen to this article Your browser does not support the audio element. It is important to know that the highest quality category within the classification of different olive oils is extra virgin olive oil.

Listen to this article Your browser does not support the audio element. José Antonio Rico Navarro is president of the Valencian Community Ecological Agriculture Committee (CAECV) since 2015, although he was already chairing the entity between 2005 and 2010. Since the birth of...

Listen to this article Your browser does not support the audio element. The ESAO Awards are the Official Awards organized and managed by the Olive Oil School of Spain. They have been held annually since 2015 in order to contribute to the promotion of the highest quality Extra...

Listen to this article Your browser does not support the audio element. Gregorio Arranz, chef specialized in pairings with Extra Virgin Olive Oil (EVOO), as well as professor of Gastronomy at ESAO, presents his opinion and vision on the world of olive oil. The chef also...

Listen to this article Your browser does not support the audio element. Olive oil is in fashion, the culture of olive oil is slowly but surely reaching every home in the world. Chefs are, little by little, becoming aware that Extra Virgin Olive Oil (EVOO) can be one of the great...

Listen to this article Your browser does not support the audio element. Marta González (Madrid, 1977) ten years ago came to the executive management of ESAO, the Olive Oil School of Spain, the training school for the olive sector, with maximum performance and which organizes the...

Listen to this article Your browser does not support the audio element. Christoph Sippel is a food chemist and has been working at Eurofins Analytik GmbH (Germany) since 2000. He is the Deputy Head of the Accredited Virgin Olive Oil Tasting Panel by the International Olive...

Listen to this article Your browser does not support the audio element. One of the main questions that ESAO students ask us, whether they are producers or marketers or entrepreneurs, is whether or not it is important that an olive oil is awarded, if the awards are important and...

Listen to this article Your browser does not support the audio element. María José San Román, chef at the Monastrell restaurant, recognized with a Michelin Star since 2013, shares her relationship with olive oil and tells what it brings to her kitchen.