Olive Varieties

In Spain 262 varieties of olives are cultivated, although only 24 are used regularly in the production of oils. The 262 varieties are grouped into four categories: principal, secondary, dispersed and local. The names are associated normally with diverse characteristics, such as the name of the tree, the form of the leaf, area of production.

Andalucía, which accounts for 75% of the Spanish production, cultivates the most olives in the world. The province of Jáen alone produces more olive oil than all of Greece, although the surface area of this province is only about 10% that of Greece, which is itself the third largest producer in the world. It is estimated that in Andalucía there are 165 millon olive trees; of those 50% are in Jaén and 30% in Córdoba. The remaining 25% of Spanish production is distributed throughout different areas of the mediterranean basin, with climate and soil variations giving the oils particular characteristics.

Of all the varieties produced, the most important and representative are Picual, Hojiblanca, Lechín, Picudo, Arbequina, Cornicabra, Verdial and Empeltre. To learn more about each varietal, visit www.oliveoilfromspain.com.

New Textures Video Demonstration

In this first recipe video, Chef Dani Garcia creates a semolina- or couscous-like produce out of Spanish olive oil. For this recipe, he uses the Arbequina varietal oil for its sophisticated, delicate, floral and fruity qualities. (Flash video, 5:58)

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