The DOP Priego de Córdoba has announced the upcoming 29th edition of its annual awards, a well-established recognition of the excellence of olive oils produced in the municipalities of Almedinilla, Carcabuey, Fuente-Tójar, and Priego de Córdoba. This event highlights the commitment of farmers and olive mills in the region.

The main event will take place on Friday, April 24, in Priego de Córdoba, featuring a program that combines educational activities and the institutional awards ceremony. From 10:00 AM to 12:30 PM, the Town Hall Square will host various public activities, including a traditional miller's breakfast with pastries made with DOP olive oil.

Starting at 10:30 AM, the activity “Your town, your EVOO, your business” will be held, specifically aimed at schoolchildren. They will have the opportunity to learn about the world of Extra Virgin Olive Oil through workshops, gymkhanas, and participatory dynamics. This initiative will involve students and teachers from vocational training programs related to oil production, commerce, hospitality, and sociocultural animation.

The institutional ceremony will be held at 12:30 PM at the DOP headquarters. The Picudo Award 2025, the highest distinction from the Regulatory Council, will be presented to chef Periko Ortega. The jury has recognized his professional career, his advocacy for local products, and his strong commitment to EVOO as a central element of his gastronomic proposal, as well as his educational work on EVOO culture.

Following this, the campaign's quality awards will be announced. The winners will be revealed by a notary after evaluation by a tasting panel and an expert jury. As a new feature, this edition includes a specific recognition for the best batch made with the Picuda variety, aiming to promote the conservation and advancement of this native variety. The event will conclude with the presentation of gold, silver, and bronze medals to the best olive oils, along with several special distinctions.