The meeting place for olive oil professionals

The World Olive Oil Exhibition announces its program of tasting sessions and conferences which will be held on the coming 21st and 22nd of march 2018 at Madrid's Ifema. Perceived as a fundamental pillar of the sector, the Wooe will once again become the main forum for debate and analysis for the sector, with a vast program of conferences, tasting sessions and masterclasses that are even better than the previous ones

Olio Officina

The meeting place for olive oil professionals

With a very large attendance of international operators during the last fair, the WOOE provides a unique occasion for producers and olive oil professionals. Within a single space and during just two days, this trade fair provides an opportunity to open up new markets and complete some of the most important transactions of the year for numerous oil mills, cooperatives and companies of the sector.

Approximately 200 olive oil companies reunited during the last WOOE with the industry’s purchasers, distributors and businessmen of more than 30 different nationalities (among them: Dubai, Japan, China, United Kingdom, Italy or USA). These figures are expected to exceed during the following World Olive Oil Exhibition, the sole monographic olive oil meeting which exists at the moment.


March 21st

10:00 Official launching of the 7th WOOE.

10:45 The 1st WOOE Prizes are awarded to prominent companies from the olive oil sector.

11:00 ‘Global olive oil sector in figures’ by Abdellatif Ghedira, Executive Director of the International Olive Council.

11:45 ‘The North American market of quality EVOO´s from the distribution’s perspective’ by Maria Reyes, Director of Category Management at KeHE Distributors Inc.

12:30 ‘The extra virgin olive oil importing industry in the United States. Opportunities from the pallet to the shopping basket’ by David Neuman, CEO at GAEA North America.

13:15 ‘Alzheimer and olive pomace oil’ by Javier Perona, researcher at the CSIC, organized by ORIVA.

14:00 ‘Official launching of the International Master Mill Olive Oil Association (IMMOOA) and the Spanish Association of Olive Oil Millers’ by Manuel Juan Caravaca Susi, president of both associations.

15:30 ‘Report on the world olive oil industry: Present and future’ by diverse experts from the sector from each of the five continents, coordinated by Juan Vilar.

17:00 ‘New therapeutic applications of EVOO: diabetes, cancer, inflammation’, by M.D. Teresa Lajo, responsible endocrine service Moncloa University Hospital, director Nuosalud Clinic.

March 22nd

10:30 ‘Presentation of the manual Contributions to the improvement of the administration and management of olive oil companies’ by its coordinators, Juan Vilar and María Jesús Hernández, and its mentors Antonio Gallego, executive director of Migasa, and Luis Jesús García Lomas, CEO of Caja Rural Foundation.

11:15 ‘The current situation of the Xylella fastidiosa and other olive tree’s plagues’ by Rafael Jiménez Díaz, expert on phytopathology of sustainable agricultural systems.

11:45 ‘Presentation of the Evoleum Guide, The World’s Top 100 Extra Virgin Olive Oils’ by Juan Peñamil, editor of the Guide and director at Mercacei.

12:45 ‘Quality control of the olive oil in Madrid’s cafés and restaurants’ by Pilar Jiménez Navarro, deputy head of the Department of the Laboratory of Public Health of Madrid city council, and Eladia Franco Vargas, technician at the General Office of Food Hygiene and Safety of the Regional Government of Madrid.

13:30 ‘The evolution of the packaging and commercialization of the olive oil industry. The choice of contents in visual design’ by Luigi Caricato, CEO at Olio Officina.

15:30 ‘The Japanese olive oil market’ by Marta González y Keiko Tagawa of the Graduate School for Olive Oil.


March 21st

11:00 Tasting session of olive oils from the Canary Islands conducted by José Luis González González, Head of Service at the Department of Quality Development and Promotion of the Canary Islands Food Quality Institute.

12:00 Workshop by Gastroleum: ‘Discovering hard-to-find and unique varieties’.

13:00 Tasting session of olive oils from the province of Ciudad Real, by their own producers.

14:00 Tasting session of olive oils from the region of Extremadura region, by Sara Peñas, certified instructor of Sensory Analysis for sommeliers by the Regional Government of Madrid.

15:00 Presentation of the extra virgin olive oils from Jaen Selection 2018, by their own producers.

16:00 Tasting session of Turkish olive oils from Turkey.

16:45 Tasting session of olive oils from the province of Toledo, by their own producers.

17:45 The Diplomas Ceremony of the 2nd Course of Experts on EVOO, organized by the WOOE, together with Citoliva and the Basque Culinary Center. With the sponsorship of the Provincial Council of Jaen and Caja Rural of Jaen.

March 22nd

11:00 Tasting session of Tunisian olive oils by Chokri Bayoudh, Chief executive officer of the National Office for Oil.

12:00 Presentation of the Olive Oils awarded by the Evooleum Guide, followed by a tasting of international olive oils by José María Penco, director of the Evooleum Awards.

13:15 Tasting session of Southafrican Olive Oils from the company Andante Olive Oil, by the owner of the company Willie Duminy.

14:00 Workshop by Gastroleum: Original recipes elaborated with virgin olive oils.

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