The Spanish Association of Olive Municipalities (AEMO) announced the awards for the 24th edition of its prizes, aimed at recognizing the best olive mills, oils, and professionals in Spain’s olive oil sector. The jury highlighted technical excellence, innovation in production processes, and the ability of the awarded projects to integrate tradition, sustainability, and technological innovation in the production of extra virgin olive oil.
The award for Best Olive Mill in Spain 2026 went to Cuadrat Valley S.L.U., located in the municipality of Juncosa (Lleida) under the DOP Les Garrigues. The jury gave extraordinary recognition to the uniqueness of this contemporary mill, conceived as a space where architecture, landscape, and technology are harmoniously integrated to redefine the traditional concept of an oil mill.
The facility was praised for its production process design based on gravity flow, the thorough control of all stages of production, and the constant pursuit of maximum quality. The jury also highlighted the incorporation of unique technical innovations, including the prior destoning of olives before milling, which allows oils to be obtained solely from the fruit pulp, resulting in greater sensory complexity and stability.
The high level of technological control in the process was also emphasized, with advanced systems for monitoring temperatures, times, and production variables, as well as full traceability from olive reception to final storage. This approach positions the mill as a benchmark in precision, efficiency, and quality within the olive oil sector.
Beyond production, the jury highlighted the oleotourism dimension of the project, designed as a space open to the culture of extra virgin olive oil. The mill includes visitor areas, tasting and dining spaces, sensory education areas, as well as viewpoints integrated into the landscape and event spaces, reinforcing its role as a tool for promoting the region.
The oil submitted under the brand ELIXIR was described as an intense-fruity Arbequina with green olive notes, hints of green apple, banana, and almond, over a complex and elegant vegetal background. On the palate, it was noted for its smooth and sweet entry, followed by remarkable aromatic intensity on the retronasal passage, with balanced bitterness and spiciness and a long, persistent aftertaste.
The Special Runner-up Award was given to S.C.A. Olivarera La Purísima, from DOP Priego de Córdoba. The jury praised its ability to maintain a traditional model focused on excellence, together with its modernization process, especially in olive reception and classification, strengthening quality control while preserving its historical identity.
In the individual awards section, AEMO granted the Best Master Mill Operator in Spain award to Francisco Tomás Poyatos Díaz, from Oleícola Jaén S.A. (IGP Aceite de Jaén). The jury valued his high technical level, mastery of production process digitalization, and ability to manage critical variables in real time, integrating technology, agronomy, and sensory expertise.
With these awards, AEMO once again highlighted the role of olive mills, cooperatives, and professionals in the sector as pillars of excellence in Spanish olive oil, emphasizing innovation, professionalization, and quality as key drivers for the future of the industry.
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