Olive oil has been the lifeblood of European cooking for two millennia now, and when it comes to olive growing, few countries can claim the same heritage as Spain. For starters, Spain boasts the largest expanse of olive trees in the world – nearly 300 million trees carpet the Spanish countryside, from north to south, east to west. The majority of these groves are concentrated in the centre and south of the country where the mountainous relief and long, scorching summers are perfect for olive cultivation, but wherever you go in Spain, you’re never far from an olive tree.
Spain produces about half of the world’s olive oil and exports nearly half of that, making it the world’s biggest olive oil producer and exporter – perhaps no surprise given the blanket of olive trees that covers the country. But Spain doesn’t just produce olive oil in quantity – it also produces olives of outstanding quality. The wide spectrum of landscapes and climates across the country means that Spain’s native olive varieties – 268 of them to be exact – all have distinct differences in flavour and aroma. The Cornicabra olives which grow primarily in Castile-La Mancha in central Spain produce fruity, robust oils that stand up well to cooking. Head south into Andalusia or east into Catalonia and you’ll come across very different olive varieties, such as Picual or Arbequina, each with their own unique characteristics. Spain’s geographical diversity is what makes its olives and olive oils truly special, so it pays to know a bit about the different olives before you buy!
With that in mind, here’s our rundown on the Spanish olive and olive oil varieties to look out for, including the four major varieties that you’ll come across most often and a few lesser known gems too.
