Over 80 companies will be available for tasting, along with a select group of chefs and master ice cream makers to share the world of extra virgin olive oil.
An edition of 761 EVO oils from 500 producers from 57 countries. The spotlight is on the 5 Italian companies of the Hall of Fame and the 13 of The Best.
The countdown has begun for Flos Olei 2026: the guide to the world of extra virgin olive oil , edited by Marco Oreggia and Laura Marinelli , is Flos Olei is ready to return to the capital for the official presentation of the new edition, scheduled for December 5th and 6th at The Westin Excelsior in Rome . 761 extra virgin olive oils from 500 producers , 57 countries across 5 continents , 35 olive-growing regions (20 from Italy and 15 from Spain), 92 world maps : these are the key numbers of the guide which, in 912 pages , recounts the best expressions of global olive oil production. From Spain to Croatia, from Greece to South Africa and Chile, passing through Italy, which leads the way in terms of the number of awards, Flos Olei 2026 celebrates the best extra virgin olive oils in the world, both in the The Best category, more than half of which this year are Italian companies, and in the Hall of Fame ranking, reserved for those companies that stand out for their philosophy and continuity of production. Flos Olei also focuses on the role of extra virgin olive oil in cooking, with various guest chefs and master ice cream makers presenting original sweet and savory recipes, highlighting the characteristics and versatility of the award-winning EVOs.
“Celebrating the best of the world of extra virgin olive oil for us means exploring every nuance,” explains Marco Oreggia, creator and curator of the guide, “ from production aspects, to the connection with the territory of origin, to the producer’s philosophy, to communication, and even to the dialogue with the restaurant industry. In keeping with this vision, this year we have once again involved a select group of chefs who, along with international buyers and leading industry professionals, will complete the event’s roster of high-profile guests. Their presence will be crucial to highlighting extra virgin olive oil in its gastronomic dimension, emphasizing the unique sensory profile of each oil and the importance of proper pairing.”
This year, the event is two-fold: it begins on Friday, December 5th at 5:00 PM with the press conference presenting the guide and the awards ceremony for the producing companies, plus special recognitions. The entire day of Saturday, December 6th, will be dedicated to tastings at the tasting tables, with over 80 companies present, for an immersive journey through the most fascinating cultivars and territories in the olive oil world. The group tasting will be accompanied by a masterclass on Hall of Fame Extra Virgin Olive Oils, led by Marco Oreggia, scheduled for 11:00 AM. This will be followed, at 12:00 PM, by a course dedicated to The Best, which will introduce some award-winning labels, as described by Luca Mangoni. In the afternoon, at 3:00 PM, Duccio Morozzo will lead the advanced course on Hall of Fame olive oils, while at 5:00 PM, Barbara Bartolacci will lead a second meeting on The Best olive oils.
Rounding out the program will be chefs creating recipes showcasing extra virgin olive oil: Giorgia Marini, Alessandra Camilli, and Simona Re of Lo Stravizio Street Food , Simone Fracassi of Macelleria Fracassi, Alessio Congias of Santì Tradizione Contadina, Matteo Faenza of Mogano x Ritual Lab, and chef Yodying Sasha Phoomcharoen. Chinese cuisine will also be featured, with Jun Ge of Sinotèca – the Tea Archive , and baking will be given a special place with Simone Rossi and Nicolò Monti of Elettroforno Frontoni, and Pierluigi De Luca and Augusto Leoni of Panificio La Fornarina (Casareccio di Genzano PGI bread). and Leoni Randolfo (Porchetta di Ariccia IGP). Flos Olei 2026 will also see the presence of the master ice cream makers of the Oltre il Gusto Association: from Frascati with Dario Rossi of Gelateria Greed , to Bologna with Renato Trabalza of Maritozzi e Gelato , passing through Florence with Cinzia Otri of Gelateria della Passera , up to Bracciano with Gianluca Patrizi of Picchio Gelateria Naturale , and then returning to Rome with Formaessenza by Stefano Ferrara.
Also present were the four entities that received special awards: Importer of the Year Chic Taste by Yiann Wang (Taiwan), Restaurant of the Year Restaurant Mancini (Sweden), Journalist of the Year Milanka Bulimbašić Botteri – Maslinar (Croatia) and the “Cristina Tiliacos” award winner Yuko Okuma (Japan).
“Flos Olei not only rewards the best of the production, but also the professionals capable of promoting and promoting the world of extra virgin olive oil in all its facets,” emphasizes Laura Marinelli, curator of the guide . “That’s why, for years, we’ve been developing special awards for journalism, catering, exports, and cultural promotion, to recognize the expertise and passion of those who contribute every day to spreading the value of this green gold.”