The Olive Oil Bar is a space for self-guided tasting with the help of descriptive fact sheets to discover some of the best extra virgin olive oils.

Alimentaria invites you to individually and slowly taste more than 100 references in this space that concentrates continuous innovation and the latest trends in the segment of gourmet olive oils.

A space with flavour and variety, highly appreciated by national and international buyers, representatives of specialised distribution, retail, gastronomy or the Horeca channel, among many other food professionals interested in the world of Extra Virgin Olive Oil.

With varieties from the most known as the Picual, the Cornicabra or the Arbequina, to other less frequent ones like the Royal Changlot, Royal or Arróniz, the tasting space, located in the Mediterranean Foods area, reflects the good shape of the national olive oil, with a growing offer in the Premium segment, which seeks to export more and connect with the best gastronomy.

Spanish Extra Virgin Olive Oils have multiplied their international presence in recent years. More than half of the national olive oil production is exported to 65 countries of the world. 65% of exports go to the countries of the European Union, while sales in key markets such as the United States, China, Australia and Brazil grow year after year.

The Olive Oil Bar is run by the Food Consulting team, made up of Marta Angulo and Nadia Sanchez, both well-versed in the olive oil sector and its products, complemented in this edition by extra virgin olive oil taster Sharon Page. This team, always available to assist professionals visiting The Olive Oil Bar, brings significant added value to the activity. With their extensive experience in the world of extra virgin olive oil, they can guide buyers and industry operators in their research and tasting activities.