Spanish Olive Oil: Regions, Varieties and How to Choose
Updated: 8 hours ago
Spain is the world's largest producer of olive oil, with hundreds of millions of olive trees and a tradition going back to Roman times. Here's what makes Spanish olive oil distinctive and how to choose a good one.
Where olive oil is made in Spain
Olive groves cover much of Spain. The biggest producing region is Andalucía in the south, with important groves in Castilla-La Mancha, Extremadura and Catalonia. Each region's climate, soil and olive varieties give its oils a different character.
Spanish olive varieties
Picual: robust, bitter and peppery, naturally high in polyphenols
Cornicabra: fruity and green with notes of fresh grass and apple, also high in polyphenols
Hojiblanca: balanced, with hints of almond and a gentle pepperiness
Arbequina: mild, fruity and buttery
Manzanilla: famous as a table olive, also pressed for oil
Protected names
Some Spanish oils carry a Protected Designation of Origin (PDO), which guarantees they come from a specific area and follow its rules. Look for the red and yellow PDO logo on the label.
How to choose a good Spanish olive oil
Make sure it's extra virgin
Check for a single country of origin: "Product of Spain", not "blend of EU oils"
Look for a stated acidity and a best before date
Choose dark glass or a tin
Our oils
All our olive oils are a product of Spain and bottled in Spain. Our Early Harvest is a blend of Cornicabra, Picual and Arbequina olives picked green in mid-October, with over 500 mg/kg of polyphenols and 0.2% acidity.
Frequently asked questions
Is Spanish olive oil good quality?
Spain produces oils of every quality level. Look for extra virgin, a single origin, a stated acidity and a recent harvest.
Is Spanish olive oil better than Italian?
Neither is automatically better. Much "Italian" olive oil is a blend of oils from several countries, so check the origin on the label.
What is the most common Spanish olive variety?
Picual is the most widely grown.
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