'Guerrilla Dinner' arrives in Toledo led by Campo y Alma

Extra Virgin Olive Oil (EVOO) protected by the Protected Designations of Origin of Castilla-La Mancha, under the Campo y Alma quality seal, was the star of the first ‘Guerrilla Dinner’ held in Toledo, organized by the Olive Oil World Congress (OOWC) at the Toledo School of Hospitality “Adolfo.” The event was attended by Elena Escobar, Director General for Food of the Regional Government of Castilla-La Mancha.

Castilla-La Mancha is one of the world’s leading olive oil-producing regions. Its olive-growing tradition, deeply linked to the cultural, economic, and landscape identity of the territory, is reflected in a model based on certified quality and international recognition.

The region has four olive oil Protected Designations of Origin, integrated under the Campo y Alma quality seal: D.O.P. Aceite Campo de Calatrava, D.O.P. Aceite Campo de Montiel, D.O.P. Aceite de La Alcarria, and D.O.P. Aceite Montes de Toledo. These designations guarantee certified origin, traceability, demanding quality standards, and a strong connection to the territory.

Oil, apron, and stopwatch

The initiative revolved around a team-based culinary challenge led by chef Javier Muñoz from Restaurante Adolfo, who established the technical foundations of the contest. With limited time and PDO-certified EVOO as a mandatory ingredient, participants created different proposals, putting their creativity, technique, and live execution skills to the test.

After deliberation, the jury declared the winning dish to be “Sautéed vegetables and chicken from here and there,” a proposal that stood out for its balance, innovation, and for positioning olive oil as the structural axis of flavor. The recognition reinforces the gastronomic potential of EVOOs from Castilla-La Mancha and their versatility in contemporary cuisine.

Through this initiative, the Olive Oil World Congress consolidates a format that combines training, visibility, and content generation, bringing olive oil culture closer to new audiences through a competitive and highly participatory experience.

Early-bird registration now open

The countdown has begun. The Olive Oil World Congress 2026 has released its first provisional scientific program, and Lisbon is preparing to become the world capital of olive oil knowledge. On July 2 and 3, 2026, the Belém Cultural Center will host an international congress bringing together researchers, authorities, and industry leaders around a high-level scientific program.

Registration is now open, with an early-bird discount available until March 31. Interested participants may complete their registration in the various categories available, tailored to professionals, researchers, companies, and organizations in the olive oil sector.

For its organization, the OOWC is supported by institutions such as the International Olive Council (IOC), CIHEAM, and the Mediterranean Diet Foundation, as well as various public and private entities. These include the Regional Government of Castilla-La Mancha with its Campo y Alma brand; SOM Gastronomia of the Generalitat de Catalunya; the Spanish Ministry of Agriculture, Fisheries and Food through Alimentos de España; the Portuguese Ministry of Agriculture and Sea; and the Madrid Institute for Rural, Agricultural and Food Research and Development (IMIDRA), as institutional sponsors. In the private sector, the Congress is supported by AgroBank, GEA, Kubota, Dazeite, and Feria de Zaragoza through ENOMAQ.