As an extra virgin olive oil enthusiast, attending the World Olive Oil Exhibition in Madrid was like stepping into a world of liquid gold. This annual event, hosted in the Spanish capital, is a meeting place for olive oil producers, connoisseurs, and food lovers alike, drawing participants from across the globe. This year, the diversity of oils was staggering, with selections spanning from Italy and Greece to Tunisia and Croatia.

World Olive Oil Tastings: A Sensory Journey

Throughout the exhibition, I participated in several olive oil tastings, each of which took me on a unique sensory journey. These tastings are a deeply nuanced process, not unlike wine tasting. The oils vary in intensity, bitterness, and aroma, depending on the olive variety and region of origin. Some oils burst with fresh, fruity flavours, while others are more robust, with spicy, bitter notes that linger on the palate.

There were two types of tastings at the event: one paired olive oil with complimentary small plates, and the other used palate cleansers like apple slices and breadsticks to help reset the senses between oils. The pairings were a delightful way to experience the oil’s versatility, and I found that certain oils were transformed when tasted alongside specific foods.

One standout pairing was a fruity Spanish Picual oil with a simple bite of manchego cheese with a drizzle of honey. The buttery smoothness of the cheese was perfectly complemented by the mild, fruity notes of the olive oil. On the other hand, a spicier Greek Koroneiki oil was served alongside grilled tofu, and its robust flavour elevated the dish to a new level of richness.

The tastings that used palate cleansers had a different but equally impactful approach. After each oil, I took a bite of a crisp apple slice or munched on a plain breadstick. These neutral flavours helped prepare my taste buds for the next oil, allowing me to appreciate the full range of flavours and textures with a fresh palate.

The Impact of Climate Change on Future Olive Oil Harvests

While the event was filled with tastings and celebrations of olive oil’s rich history, there was a sobering undertone: the looming threat of climate change on the olive oil industry. Throughout various panels and discussions, experts and producers voiced their concerns about the shifting weather patterns that are already impacting olive groves around the world.

In regions like Spain, Italy and Greece, increasingly unpredictable rainfall and extreme temperatures have started to affect the timing and quality of olive harvests. Drought conditions in Southern Europe, for example, have been particularly challenging. As water becomes scarcer, olive yields may decrease, and the quality of the oil could suffer. The delicate balance of temperature, moisture, and sunlight that olive trees depend on is being disrupted.

Several speakers discussed potential solutions, from sustainable farming practices to the introduction of hardier olive varieties that can withstand harsher climates. However, there was a shared recognition that the olive oil industry is at a crossroads, with climate change representing one of the most significant challenges in its history.

Celebrating Tradition Amid Uncertainty

Despite the climate concerns, the exhibition was also a celebration of tradition, innovation, and passion.

From the small family-run olive oil farms that have been passed down through generations to the cutting-edge techniques being used to press oil today, the world of olive oil remains a dynamic and thriving industry.

As I left Madrid, my senses overwhelmed with the richness of flavours I had experienced, I couldn’t help but reflect on how this event was not just about tasting the finest oils from around the world, but about connecting with the very roots of this ancient craft. Olive oil is more than just a kitchen staple—it’s a living, evolving expression of culture, history, people and the land itself.

Madrid’s World Olive Oil Exhibition provided a glimpse into this world and left me both hopeful and mindful of the challenges ahead. My time there deepened my appreciation for olive oil as an art form, and I look forward to watching how the industry continues to innovate and preserve its heritage in the face of a changing world.