The Olive Oil World Congress Hosts 'Olive Oil and Health' in São Paulo

Brazil’s culinary capital will smell of olives. On November 12, at the Arab-Brazilian Chamber of Commerce (CCAB) in São Paulo, the Olive Oil World Congress (OOWC)—in collaboration with the Brazilian Association of Olive Oil Producers, Importers and Traders (OLIVA) and Casa do Azeite, and sponsored by the Spanish Olive Oil Interprofessional, Gallo, and Filippo Berio—is organizing the symposium “Olive Oil and Health,” an event bringing together leading international figures to connect scientific evidence, quality, and gastronomy.

Those interested in registering can do so via this link: Azeite e saúde no Brasil.

Why here and why now? Because olive oil is more than an ingredient: it’s health and pleasure. Scientific evidence links it to cardiovascular, metabolic, and anti-inflammatory benefits, and in the kitchen it enhances flavors and expands techniques thanks to its versatility. That’s why olive oil stands as an ally of health and modern gastronomy—and the Brazilian market reflects this: the country imports €721 million in olive oil, €588 million of which comes from the EU-27. São Paulo is therefore the ideal place to talk about science, quality, and responsible consumption, while bringing professionals and consumers closer to sensory experiences that inspire better habits.

Program:

Opening by Rita Bassi (President of OLIVA), with the presence of government representatives. With a global perspective, María Juarez, Head of the Economics and Promotion Unit at the International Olive Council, will present “Olive Oil in Today’s World.” Next, Dr. Miguel Ángel Martínez (Harvard University, USA) will outline the latest evidence on the Mediterranean diet and health. Roundtable, moderated by Rita Bassi (OLIVA), on the impacts of olive oil consumption on human health, featuring Dr. Andrea Romanos (Harvard, USA), Dr. Ramón Estruch (University of Barcelona), Dr. Áureo Augusto Delgado (gastroenterologist, Brazil), and Mariana Del Bosco (nutritionist, ABESO).

Presentation of OOWC 2026, led by Ricardo Migueláñez. Deep dives into product quality and authenticity: Teresa Pérez (Spanish Olive Oil Interprofessional) will help interpret physical, chemical, and sensory characteristics; Mariana Matos (Casa do Azeite, Portugal) will explain the factors that determine excellence “from olive to bottle”; and chef and communicator Beto Almeida will showcase olive oil’s versatility in Brazilian cuisine.

The day will conclude with an open discussion and a tasting to explore different oils and olive-based products up close. For health, nutrition, gastronomy, retail, wholesale, distribution, foodservice, and communications professionals—or anyone simply passionate about olive oil—reserve your spot now via the link and join us in São Paulo for a day dedicated to science, quality, and flavor.

The OOWC is supported by leading institutions and companies, including the International Olive Council (IOC), the Ministry of Agriculture and Sea of Portugal, CIHEAM Zaragoza, the Mediterranean Diet Foundation, the Government of Castilla-La Mancha (via Campo y Alma), SOM Gastronomia of the Government of Catalonia, Spain’s Ministry of Agriculture, Fisheries and Food (through Alimentos de España), the Madrid Institute for Rural, Agricultural and Food Research and Development (IMIDRA), as well as AgroBank, GEA, the Spanish Olive Oil Interprofessional, Gallo, and Filippo Berio.

The OOWC invites all companies and institutions interested in joining this collaborative project to explore cooperation and sponsorship options. Full information is available through the OOWC Technical Secretariat at +34 917 217 929 or by email at info@oliveoilwc.com.