12 Dec ESAO: We talk about Premium EVOOs and taste the first oils of the 25/26 season
During the month of November, we had the honor of participating as speakers in the prestigious course of the ESAO (Escuela Superior del Aceite de Oliva), one of the most recognized institutions in the training of professionals in the olive oil sector. A formative and inspiring day that revolved around the universe of Premium EVOOs and the keys to differentiate an oil of the highest quality.
Premium EVOO: when excellence is the starting point
During our intervention, we shared with the attendees the philosophy of Señoríos de Relleu: a firm commitment to excellence, sustainability and innovation at every stage of the process. We talked about:
- What it means to be a Premium EVOO today.
- The importance of origin, agronomic control and early harvesting.
- How to communicate and promote an extra virgin olive oil in national and international markets.
Tasting of the season: first sensations of the 25/26 vintage
The meeting was also the perfect opportunity to taste the first oils produced during the new 2025/26 campaign. We were able to verify, together with students and experts, that the effort in the field is resulting in EVOOs of extraordinary quality: fresh, balanced profiles with an aromatic intensity marked by green and healthy olives.
Training, dissemination and oil culture
Events like this reinforce our conviction that the future of the sector is based on shared knowledge, professionalization and commitment to the end consumer, who increasingly values traceability, quality and the story behind each bottle.
We thank ESAO for the invitation and for its work in the training of tasters, producers and distributors who work every day to dignify and elevate the world of extra virgin olive oil.