1. OLIVE OIL FROM SPAIN 24 October 2012

2. EXTRA VIRGIN Excellent organoleptic properties *Acidity < 0,8º VIRGIN Good organoleptic properties *Acidity < 2º LAMPANTE VIRGIN *Acidity > 2º MILLS EXTRACTION CRUDE POMACE OIL REFINING PROCESS REFINED OLIVE OIL REFINED OLIVE POMACE OIL Adding Virgin Olive Oils OLIVE TREE OLIVES VIRGIN OLIVE OILS POMACE EXTRA VIRGIN Olive Oil (< 0,8º) VIRGIN Olive Oil (< 2º) OLIVE OIL (< 1º) OLIVE POMACE OIL (< 1º) OLIVE OIL GRADES

3. PRODUCTION

4. Source: International Olive Council OLIVE OIL: WORLD PRODUCTION Campaign 20011-12 Total : 3.063.500 Tm

5. Source: International Olive Council WORLD PRODUCTION Trend 2005/06 – 2011/12 (Tn)

6. EXPORTS

7. SPAIN – EXPORTS TRENDS Period 2003 –2012 000 Tm Source: Customs - PROMARKET

8. OLIVE OIL FROM SPAIN CampaignProduction Exports % 2007/08 54,1% 2008/09 1.228665 63,9% 2009/10 1.030659 57,8% AVERAGE1.331,6747,2 56,1% Production and Exports (000 Tm) Source: Agencia Aceite de Oliva 1.398 809 2010/11 828 1.392 59,4% 2011/12 1.610 880 55,0%

9. W ORLD EXPORTS Campaign 2011 Source: IOC & EU statistics Total: 1,332,500 Tn SPAIN 55,1% OTHERS 3% ITALY 24,2% GREECE 5,2% TUNISIA 6,9% TURKEY 0,9% PORTUGAL 4,7%

10. COMPARATIVE CHART FOR OLIVE OLIVE EXPORTS BETWEEN ITALY AND SPAIN. PERIOD 1999-2011. SPAIN ITALY

11. CONSUMPTION

12. Source: IOC CONSUMPTION PER CAPITA Liters per person Brazil 0,0003

13. Muito obrigado pela atençao