The extra virgin olive oil Vereda de Conil, produced in the municipality of Tías (Lanzarote), has been recognized by the jury of the Official Olive Oil Competition of the Canary Islands Agrocanarias 2026 with the award for Best Image and Presentation, in an edition that brought together 21 extra virgin olive oils from 12 oil mills in the archipelago.
The competition, organized by the Government of the Canary Islands and held on the island of La Gomera, is consolidated as a key event to highlight the quality of the extra virgin olive oils produced in the Canary Islands, reflecting the growth and evolution of this sector in the islands.
This event, with its awards, highlights not only the quality of the product, but also the importance of identity, presentation, and the commitment to zero-kilometer elaborations in the current agri-food market.
Beyond individual recognition, the award reflects a significant evolution on the island. Lanzarote, traditionally linked to the prestige of its wines and cheeses, is also beginning to highlight the excellence of its extra virgin olive oil, in a territory marked by unique conditions: its volcanic soils, its scarcity of water, and the influence of the wind.
Just as already happened with the wines and the cheeses, the idea of Lanzarote is reinforced as a land that magnifies what it cultivates from the proximity and sustainability of kilometer 0.
It should be noted that extra virgin olive oil represents the highest quality category within olive oils. This classification implies that the product is obtained exclusively through mechanical procedures, without chemical processes or refining, and that it preserves its natural properties intact. Furthermore, it must meet strict physico-chemical parameters and pass a sensory evaluation that guarantees the absence of defects and the presence of positive attributes such as fruitiness, bitterness, and pungency.
The Vereda de Conil project
Vereda de Conil conveys with its aesthetic proposal the singularity of the Lanzarote landscape and the character of the project, reinforcing its positioning from the first contact with the product.
Behind this extra virgin olive oil lies a family project linked to the territory and a sustained commitment to agriculture on the island. The farm, directly managed by its promoters, reflects a commitment to quality, crop care, and adaptation to local conditions.
The project also has the advice of agricultural technical engineer Tanaria Rodríguez Díaz, a specialist in olive cultivation and oil production, which reinforces the technical approach and the constant search for excellence in the productive process.
In this sense, “the obtaining of a high-quality extra virgin olive oil requires exhaustive control of the entire process, from crop management to the exact moment of harvesting and correct extraction. In conditions like those of Lanzarote, adaptation and technical knowledge are key to achieving a product with its own identity and maximum quality.”
The picual variety cultivated on the estate shows a remarkable capacity for adaptation to the conditions of Lanzarote —volcanic soils, water scarcity, and the constant influence of the wind—, giving rise to an extra virgin olive oil with its own personality. Among its characteristics stand out its aromatic intensity, its green and herbaceous notes, as well as subtle mineral nuances that evoke the volcanic origin of the cultivation.
This recognition also evidences a change in the island's agri-food landscape: alongside wines and cheeses, extra virgin olive oil positions itself at the forefront of Lanzarote's agri-food products, strengthening a quality gastronomy linked to the territory.
The award obtained at Agrocanarias 2026 ultimately underscores the role of presentation as a key element to connect with the consumer and highlight the work, identity, and origin behind each bottle.
You can watch a video about the process of making their oil here: https://youtu.be/tPUAL-cU6x0
