Index

• Established awards
  
• Submission procedure and deadlines
• Admitted oils for the competition
• Sensory evaluatios
• Deadlines
• Award benefit
• Participation fees
• Registration
• Annex 1
• Annex 2

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Established awards

This year, there are no categories. The following awards will be granted:

• 3 Best International EVOOs + 10 Finalists
• 3 Best International EVOO Packager/Trader + 10 Finalists
• 3 Best EVOOs by Country + 5 Finalists
• Best EVOOs by Autonomous Communities – Only in Spain:
  • 3 Best EVOOs by Producer + 5 Finalists (10 Finalists in Andalusia)
  • 3 Best EVOOs by Cooperative + 5 Finalists (10 Finalists in Andalusia)
• Innovation Award: Presented to a producer, cooperative, or bottler/marketer—whether national or international—that submits a noteworthy innovation.
• Local Variety Award: For the Best Extra Virgin Olive Oil made from a local, native, or specially significant variety.
• 3 Best Olive Oil Seasoning + 5 Finalists

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Submission procedure and deadlines

Sample collection

1. Samples may be submitted starting October 1, 2025.
   Each sample must be accompanied by its corresponding official physico-chemical analysis, indicating at a minimum the following parameters: acidity, peroxides, waxes, K values, and ethyl esters.
   The final submission deadlines vary depending on the award category:
   • Best International EVOO, Best EVOO by Country, Autonomous Community, or Local Variety: March 27, 2026
   • Innovation Award: April 24, 2026
   • Olive Oil Seasoning: May 22, 2026
2. The Olive Oil School of Spain (ESAO) reserves the right to inspect the declared storage tank at any time it deems appropriate. Random checks may be conducted by requesting a sample for comparison in order to verify that the product submitted to the competition matches the declared tank.
3. For each oil submitted to the competition, six units of the final sample must be provided (four 500 ml bottles and two 250 ml bottles). ESAO will act as custodian of these samples. If the required formats are not available, the same total volume may be submitted in the participant's available packaging. The samples will be used as follows:
   • One 500 ml bottle will be used for sensory evaluation.
   • One 500 ml bottle will be kept as a reserve sample.
   • Two 500 ml bottles will be used by ESAO for communication and promotional purposes as deemed appropriate.
   • Of the two 250 ml bottles, one will be reserved for counter-analysis, if required, to verify the physico-chemical parameters: acidity, peroxides, waxes, K values, and ethyl esters.
4. Each sample unit must be sealed and labeled with a sticker containing the following information:
   • Exact brand name under which it is marketed
   • Olive variety
   • Autonomous Community/Country
   • Indicate whether it is a producer, cooperative, or packager/trader
   • Important: In the case of commercially labeled bottles, do not apply any additional sticker, as this could damage the original label and hinder product photography.
5. At least one 500 ml sample must be sent in the commercial packaging in which the product is marketed. This bottle will be used by ESAO's photographer to create the official product image featured in the ESAO Guide. The remaining samples may be sent in containers chosen by the participant, provided they ensure proper transportation and preservation. However, any non-commercial containers must be clearly labeled with a sticker including the information outlined above. ESAO will oversee the sample coding process to guarantee anonymity, integrity, and full traceability.
6. Shipping address fo rproperly identify semples

SHIPPING ADDRESS
ESAO - Escuela Superior del Aceite de Oliva
Calle San Rafael, 3. Bajo Q
46011, Valencia

*Do not send samples by regular post. Only courier services are accepted. Samples will not be collected from postal offices under any circumstances.

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Admitted oils for the competition 

The ESAO Awards are open to individuals or entities that hold ownership of the brand of the extra virgin olive oil (EVOO) being submitted.

Only bulk extra virgin olive oils from the 2025–2026 harvest will be accepted, as defined by Regulation (EU) No. 1308/2013 of the European Parliament and of the Council of 17 December 2013, establishing the common organization of the markets in agricultural products.

These oils must comply with the requirements set for extra virgin olive oils in Commission Regulation (EEC) No. 2568/91 of 11 July 1991, on the characteristics of  olive oil and olive-pomace oil and their methods of analysis, including its subsequent amendments.

In addition, condiments, flavored or infused oils, where the base is virgin or extra virgin olive oil, will also be accepted. These will be eligible for the award “Best Olive Oil Condiment”. 

Each participant may submit as many EVOO samples as they wish, provided that each sample comes from a homogeneous batch.

The oils submitted to the competition must come from a homogeneous batch, with a minimum volume of 500 kilograms for private mills, and 1,000 kilograms for  cooperatives and bottlers.

If the homogeneous batch submitted is stored in two or more tanks, a combined sampling will be conducted to obtain a single final sample. In any case, all tanks must be located within the same facility. 

Sending samples from outside the European Union

For participants sending their olive oil samples from outside the European Union, it is essential to follow the guidelines below to ensure an efficient logistics process and avoid possible delays in delivery: 

• Courier service: Before shipping, make sure the chosen courier company allows the transport of food products. For example, FedEx does not accept shipments of food or beverages. At ESAO, we recommend working with DHL, with whom we have an ongoing collaboration that facilitates customs procedures. However, any courier service that permits the shipment of food products may be used.
• Customs clearance in Spain:Once the package arrives in Spanish territory, customs authorities require a written declaration explicitly stating that the contents are not intended for sale or consumption. This declaration is essential to avoid unnecessary sanitary inspections or the request for product analysis, which could otherwise delay the delivery.
• Customs charges: Any costs arising from customs procedures or import  duties must be covered by the sender. ESAO will not be responsible for these  charges.
• Required Shipping Information: To ensure proper receipt and traceability of  your shipment, we kindly request that you provide the following information  once the shipment has been dispatched:
  • Number of bottles sent
  • Weight of each bottle
  • Tracking number provided by the courier company
  • If available, please also send us a copy of the shipping receipt 

We appreciate your cooperation and understanding. Following these recommendations will help ensure that your sample is received on time and in proper condition for its correct participation in the ESAO Awards.

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Sensory evaluation

• A panel of expert virgin olive oil tasters will be formed and coordinated by the Technical Directorate of the Olive Oil School of Spain (ESAO), which will establish both general and specific evaluation criteria in accordance with the award category.
• The sensory evaluation will be carried out in two stages: An initial screening, aimed at eliminating oils with potential organoleptic defects. Oils that pass  this first phase will undergo successive evaluations in order to select the top five oils in each category.
• All selected oils must also pass the physico-chemical analysis.
• The panel leader will issue a report with the scores. In the event of a tie, the  physico-chemical parameters from the official analysis will be used to  determine the result.
• Subsequently, the jury will identify the finalist samples using their corresponding codes, and based on all of the above, will issue a final report  outlining the evaluation results and the ranking of the winners.
• The scoring criteria will be based on the organoleptic evaluation system used by the Spanish Ministry of Agriculture, Fisheries and Food. 

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Deadlines

Best International EVOO / Best EVOO by Country / Autonomous  Community / Local Variety:

• Registration deadline: February 27, 2026.
• Deadline for sample and physico-chemical analysis submission: March 27,  2026.
• Jury decision and publication of results: Week of April 27, 2026.

Innovation Award:

• Registration deadline: March 24, 2026.
• Deadline for sample submission: April 24, 2026.
• Jury decision and publication of results: Week of May 25, 2026.

Olive Oil Seasoning:

• Registration deadline: April 22, 2026.
• Deadline for sample submission: May 22, 2026.
• Jury decision and publication of results: Week of June 22, 2026.

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Award benefit

• Provision of an official award logo, which may be displayed on bottles, packaging, websites, and any other media deemed appropriate.
• Promotion via the ESAO website (www.esao.es), in the section dedicated specifically to the ESAO Awards. 
• Publicity for winners and finalists through ESAO’s social media channels, email marketing campaigns, press releases, and any other relevant media platforms.
• Inclusion in the online ESAO Guide featuring the Best Extra Virgin Olive Oils. 

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Participation fees

Discounted Rate (30% off): 

No. of Entries	Net Price per Entry	Total Net Price	VAT	Total Price (incl. VAT)
1	188.30€	188.30€	39.54€	227.84€
2	169.47€	338.94€	71.18€	410.12€
3	152.52€	457.57€	96.09€	553.66€
4	137.27€	549.08€	115.31€	664.39€

10% discount applies to two or more entries from the same company. 

Standard Rate: 

No. of Entries	Net Price per Entry	Total Net Price	VAT	Total Price (incl. VAT)
1	269.00€	269.00€	56.49€	325.49€
2	242.10€	484.20€	101.68€	585.88€
3	217.89€	653.67€	137.27€	790.94€
4	196.10€	784.40€	164.72€	949.13€

10% discount applies to two or more entries from the same company. 

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Registration

La inscripción puede realizarse:

• Via the ESAO online store, using the following link:
  

  https://www.esao.es/en/tienda/registration-esao-awards/

• By bank transfer of the full amount, VAT included (*), to the following account:

  Beneficiary name: ESCUELA SUPERIOR DEL ACEITE DE OLIVA, SOCIEDAD LIMITADA

  Bank: Banco Santander

  IBAN: ES51 0049 4316 3129 1009 5548

  SWIFT/BIC: BSCHESMMXXX

(*) International companies and intra-community operators are exempt from VAT.

Please send proof of payment to: info@esao.es 

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Annex 1

Definitions of key concepts

PRODUCER
Any individual engaged in the production of their own olive oil, who cultivates their olive grove (regardless of whether they are the farmer themselves) for the purpose of producing their own oil, and who sells it under their own brand.

COOPERATIVE
Any company operating under a cooperative legal structure.

PACKAGER
Any company or individual that sells an already existing or manufactured extra virgin olive oil under their own brand as the packager.

LOCAL VARIETY
Olive varieties that are restricted to a single region or district, often of limited commercial importance. While they may be well known locally, they are typically not used in standardized or widespread plantations. These are often lesser-known varieties withchallenging agronomic characteristics, and are at times removed or replaced by more  profitable cultivars.

This category aims to recognize the dedication and commitment of companies that preserve, protect, and promote these local varieties, or other varieties considered of special  interest by ESAO.  It also includes spread varieties—those found in more than one region but still with very few commercial plantations.

INNOVATION
This category includes the design and implementation of significant innovations in the field of virgin olive oil, whether in the product, production process, marketing, or business organization, with the aim of improving performance and contributing to the development of the olive oil sector.

Likewise, this category may include companies that actively promote innovative initiatives related to olive oil through their efforts and vision. 

OLIVE OIL SEASONING
Seasoned, flavored, or infused oils—where the base is virgin or extra virgin olive oil—will be evaluated. The jury will assess the clarity and authenticity of the aroma, focusing on how accurately the intended flavor is expressed.

At ESAO, we are committed to promoting olive oil culture in general, and extra virgin olive  oils in particular. Flavored oils can serve as an entry point into the world of olive oil; olive oil itself can lead  consumers to virgin olive oils, and these, in turn, to extra virgin olive oils. Distributors, importers, and end consumers have embraced flavored oils in their kitchens—a  reality that must not be ignored.

NOTE:
In cases where the olive grove, the mill, and/or the company’s office are located in different countries or autonomous communities, the location of the olive grove or the mill where the olives are processed will take precedence. 

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Annex 2

By completing the registration and payment for the ESAO Awards, participants automatically and fully agree to the following declaration of commitment

DECLARATION OF COMMITMENT: 
I hereby authorize the Olive Oil School of Spain (ESAO) to access the facilities of the mill for the purpose of verifying that the storage tank referenced for the ESAO Awards corresponds to the samples submitted.