On Thursday, March 19, the Hotel Jardín Tecina in La Gomera hosted the ninth edition of the Official Competition of Extra Virgin Olive Oils of Agrocanarias. This prestigious event was organized by the Department of Agriculture, Livestock, Fisheries, and Food Sovereignty of the Government of the Canary Islands, through the Canarian Institute of Agricultural Quality (ICCA). After a year’s hiatus, a total of 21 entries from 12 different olive oil mills gathered to undergo a blind tasting process aimed at crowning the best oil of the archipelago.
The ceremony was inaugurated by Luis Arráez Guadalupe, the director of the ICCA, alongside Noelia Morales, the executive councilor for Primary Sector issues of the Cabildo of La Gomera, and Fidela Curbelo, city councilor for Neighborhoods and Citizen Participation of San Sebastián. The competition featured seven samples from Fuerteventura (including an organic oil from five different companies), five from La Palma (with one organic entry from three mills), four from Gran Canaria (all from a single producer), two from Tenerife, and two from Lanzarote (also from one company), alongside one from El Hierro.
Luis Arráez Guadalupe remarked that this event represents “a great opportunity to highlight the excellence of a key production that has increasingly gained prominence in the agrifood sector of the Islands.” He emphasized the significance of reviving the competition “after a forced hiatus due to the difficulties faced by the industry last year, which resulted in an almost non-existent harvest, showcasing the current improvement and good health of the primary sector.”
Noelia Morales also added that holding this competition on the island “provides a significant opportunity to further position La Gomera as a reference point within the Canarian agrifood sector.” She highlighted how such initiatives help to underscore “the quality and uniqueness of our local products.” Morales pointed out that the event contributes to visibility for the primary sector and enhances its projection, while reaffirming a space for recognizing the efforts and continuous improvement of producers across the archipelago.
The competition operates under a blind tasting system executed by a panel of 10 expert tasters specializing in agro-food products. This process unfolds in multiple phases to assess different characteristics of the entries. Initially, the olfactory phase evaluates the intensity of aromas or the fruitiness depending on whether the oil is green or ripe. This is followed by the gustatory phase, where samples are tasted at an ideal temperature of between 28 and 30 degrees to gauge the harmony of flavors.
Through this rigorous process, oils compete for the Grand Gold Medal (awarded for receiving 85 points), a Gold Medal (for those scoring at least 80 points), or a Silver Medal (requiring a minimum of 75 points). Additionally, the highest-rated oils are in the running for the distinctions of “Best Extra Virgin Olive Oil of the Canary Islands 2026,” “Best Organic Extra Virgin Olive Oil of the Canary Islands 2026” (exclusive to products registered under organic production operators achieving over 65 points), and “Best Image and Presentation” which focuses solely on labeling and packaging design.
The award-winning oils will be announced in the coming weeks during an official event organized by the ICCA. The winning products will be showcased at the organization’s facilities until the next competition. Moreover, the winner of the Best AOVE of the Canary Islands will be featured in a dedicated report published on the website and distributed to various media outlets in the Canaries to boost visibility. Recognized products will also be allowed to use the official badge for a year during their commercialization.
