O-Med, Picualia Reserva, Agrària Espluguense and Finca La Torre Rojiblanca, Named Best Spanish EVOOs

From robust Picuals to elegant organic Hojiblancas, this year’s winners showcase the diversity and excellence of Spanish olive oil production across its most iconic regions

O-Med - Best Green Fruity Bitter EVOO (Frutado Verde Amargo)

Region: Granada, Andalusia

Crafted from early-harvested Picual olives, O-Med's award-winning EVOO is a bold, intensely aromatic oil with notes of green leaf, tomato, and almond. Produced in Granada and known for its vibrant bitterness and peppery finish, this oil represents the strength of Andalusia’s olive-growing heritage. Most of O-Med’s production is destined for international markets, making this national recognition particularly meaningful.

About the Region:
Andalusia is Spain’s largest olive oil-producing region, responsible for around 80% of national output. Known for robust, high-polyphenol oils, especially from the Picual variety, its oils are ideal for cooking and finishing.

Picualia Reserva – Best Green Fruity Sweet EVOO (Frutado Verde Dulce)

Region: Bailén, Jaén – Andalusia

Picualia Reserva delivers a softer interpretation of the Picual olive, combining gentle sweetness with balanced bitterness and mild spice. This smooth, floral EVOO is produced in Bailén, in the heart of Jaén – a province synonymous with premium olive oil. Its balance makes it a favorite for both professional chefs and home cooks alike.

About the Region:
Jaén is a central province in Andalusia and often dubbed the "World Capital of Olive Oil." The region specializes in Picual olives and is recognized for its innovation and sustainability efforts in modern olive farming.

Spelunca – Best Ripe Fruity EVOO (Frutado Maduro)

Region: L’Espluga Calba, Lleida – Catalonia

Produced by Agrària Espluguense i Secció de Crèdit, this EVOO from Les Garrigues PDO in Lleida won the top prize in the Frutado Maduro category. Characterized by its sweet profile, slight bitterness, and gentle spiciness, it is a harmonious and well-balanced oil that speaks to the maturity of the olives used. It’s an elegant choice for those who prefer smooth, rounded flavors.

About the Region:
Catalonia, especially the province of Lleida, is known for producing Arbequina olive oil—delicate, sweet, and aromatic. Oils from this area are often lower in bitterness and spice, making them ideal for raw uses like dressings, pastries, or as a finishing touch on vegetables and seafood.

Finca la Torre Hojiblanca – Best Organic EVOO 2025

Region: Antequera, Málaga – Andalusia

This biodynamic, DEMETER-certified EVOO is produced from Hojiblanca olives grown in Antequera, Málaga. Its bright green hue and layered flavor profile—featuring grassy notes, green apple, and artichoke—make it a standout among organic oils. Its intense yet harmonious palate exemplifies the purity and precision of organic farming.

About the Region:
Málaga, with its Mediterranean climate and ancient olive groves, is known for the Hojiblanca variety. Oils from this area are typically well-balanced, with fruity aromas and a slight bitterness, perfect for dressings and fish dishes.

The Alimentos de España Awards remind us that behind every bottle lies a tradition rooted in quality, terroir, and innovation. Whether robust or delicate, fruity or peppery, these oils are among the finest in the world—ready to elevate any dish and tell the story of their land.