Olibeas EVOO, originating from Beas, has been distinguished as one of the ten most outstanding Picual oils in the country. This recognition follows a rigorous initial selection from the thirty most prominent oils in Spain, solidifying the reputation of a product that merges agricultural tradition with innovation in its production.

The history of Olibeas is intertwined with the rich olive-growing tradition of Huelva's Tierra Llana, an area where olive cultivation dates back over three thousand years, introduced by the Phoenicians. In Beas, this heritage has endured through generations, evolving into an agricultural model that maintains its identity and commitment to quality.

A key milestone in this journey was the founding of the Cooperativa del Campo San Bartolomé in 1942, which laid the groundwork for the professionalization of olive cultivation and the production of the oil that Olibeas represents today. This cooperative approach has been fundamental to the product's development and excellence.

The meticulous production of Olibeas EVOO is a distinguishing factor. Picual variety olives are milled on the same day they are harvested, a process that ensures maximum preservation of their aromas, nuances, and properties. The result is an intense and balanced oil, reflecting the personality of the Picual variety and the agricultural wisdom accumulated over decades.

This award in Iber Oleum adds to a solid track record of accolades for Olibeas. In the 2025/2026 campaign, the cooperative received the First Prize for Large Production Harvest from the Huelva Provincial Council, as well as Extraordinary Awards in Picual and Arbequina. It has also been honored with Gold Medals in Picual and Silver in Verdial at the CINVE competition, and recognitions at the Mezquita Awards, with Silver for Picual and Bronze for Verdial. This list of achievements underscores the brand's consistent excellence.