Olive oil, often called liquid gold, is a cornerstone of Mediterranean cuisine. These awards, celebrating quality, tradition, and innovation, saw the participation of 186 oils, 53 more than the previous year, a figure that underscores the growing prestige of Catalan products.

Among the large producers, the jury highlighted five oils. The winners were Elixir Despinyolada Bio and Elixir Bio, produced by Cuadrat Valley, along with three oils from the Janiroc range by Pons Tradició: Koroneiki, Lecciana, and Arbequina.

Regarding small producers, the main recognitions went to five proposals that exemplify diverse production models. The awardees include Salar d’Arbúcies, from Molí Salar d’Arbúcies; Coll de l’Alba Morruda, by Xavier Guilera; Arbor Sacris, by Miliunverd; Oli de Marges – Masia Can Calopa, from the L’Olivera project, and Identitat Olive Oil Empeltre, from Identitat Olive Oil.

This second edition of the awards is framed within the celebration of Catalonia's recognition as a World Region of Gastronomy. Concluding the event, the Second Guide to the Best Extra Virgin Olive Oils of Catalonia will be published next February, an essential tool for commercial and restaurant projection.