Spanish Olive Oil Guide: Varieties, Regions and Tasting

Estimated reading time: 5 minutes

Spanish olive oil varies by region, olive variety, and harvest. Picual, Arbequina, Hojiblanca, and Cornicabra offer a useful introduction to styles that can be mild and fruity or distinctly bitter and peppery.

Dry, rolling hills studded with gnarled olive trees are an iconic image of Spain. No matter where you travel — the white-walled towns of Andalucía, the vast plains of Castilla y la Mancha, the rugged hills of southern Catalunya, or the quiet rural lanes of the island of Mallorca, olive trees are likely to be nearby. A staple of the Mediterranean diet for centuries, olive oil is prized for its robust flavor. Whether it’s used to enhance the flavors of fish or vegetables, to add zest to a salad, or to cook traditional dishes like paella or patatas bravas, olive oil is one of the most beloved components of fine Spanish cuisine. Olive oil lovers can explore the nuances of Spanish olive oil through olive oil tours, including tastings at restaurants and olive producers throughout Spain.

Types and styles

Spain is one of the world’s best-known olive oil producers and its largest, producing and exporting vast quantities of oil each year. Some of the most common olive varieties used are Hojiblanca, Arbequina, Picual, and Cornicabra. From golden yellows to bright greens, olive oils run the gamut from mild and fruity to spicy or bitter. The best oils are labeled extra virgin. These are extracted mechanically, without refining, preserving the olive’s flavor and aroma. Other classes include blends of refined and virgin olive oils, as well as olive-pomace oil.

A little history

Olive oil has a history spanning thousands of years in the eastern Mediterranean. Olive groves appeared in Spain with Phoenician and Greek settlers, and the Romans further encouraged production by introducing new cultivation techniques. Later, the Arabs continued olive oil production and developed pressing and storage processes. Today, family farms and cooperatives remain an important part of olive oil production, alongside larger companies, and harvesting methods vary with the terrain and type of grove.

Selected Spanish olive oil regions and protected designations

Olive oil is produced throughout Spain, but each region has its varieties and styles. As with wine, olives are deeply affected by the soil and climate they’re grown in, and fine extra virgin olive oil reflects the area’s growing conditions in its fragrance and flavor. Some regions are famed for their balanced, full-bodied oils and have acquired DOP (Denominación de Origen Protegida, or Protected Designation of Origin) status.

Antequera

This region, straddling the provinces of Málaga and Córdoba, is known for light, fruity oils made with the Hojiblanca variety and lesser quantities of Marteño, Arbequina, Lechín de Sevilla (also called Zorzaleño), Gordal de Archidona, Picudo, Verdial de Vélez-Málaga, and Verdial de Huévar.

Website: www.doantequera.org

Baena

South-eastern Córdoba produces these fruity oils with the varieties Picudo (also called Carrasqueño de Córdoba), Lechín, Chorrúo, Jardúo, Hojiblanca, and Picual.

Website: www.dobaena.com

Bajo Aragón

Empeltre is the main variety used in golden olive oils from parts of the provinces of Teruel and Zaragoza. Arbequina and Royal olives are also used.

Website: Official PDO information

Campo de Montiel

This DOP in Castilla-La Mancha produces oils mainly from the Cornicabra and Picual varieties.

Gata-Hurdes

Made in Extremadura with the Manzanilla Cacereña olive variety, these smooth oils can be golden or greenish.

Website: dopgatahurdes.com

La Alcarria

This Castilla-La Mancha region has held protected designation of origin status since 2009. Castellana olives are used in fruity, aromatic oils.

La Rioja

Throughout Rioja, you’ll find potent, vegetable-flavored oils made with varieties like Redondilla, Arbequina, Empeltre, Machona, Negral, Royal, Hojiblanca, Arróniz, Verdial, Picual, Cornicabra, Manzanilla and Blanqueta.

Les Garrigues

This Catalan DOP produces greenish, sometimes bitter, oil from the flavorful Arbequina and Verdiell varieties.

Website: Official PDO information

Mallorca

Mallorquina, Empeltre, Arbequina and Picual are the varieties used in Mallorca’s aromatic and sometimes spicy olive oils.

Montes de Toledo

Cornicabra oils from this region of Castilla-La Mancha offer a unique balance of fruity and spicy, sweet and bitter.

Website: www.domontesdetoledo.com

Sierra de Cazorla

In Jaén, olive oils are made with Picual and Royal varieties. Picual tends to be more bitter and peppery, while Royal is generally softer.

Sierra Mágina

Picual is the star variety of this region in Jaén, with Manzanillo de Jaén also permitted. Oils tend to be fruity and slightly bitter.

Website: sierramagina.org

Siurana

The well-respected, wonderfully flavorful oils from the Arbequina, Rojal, and Morrut varieties are among Spain’s best.

Website: Official PDO information

Poniente de Granada

This region in Granada offers a wide variety of olive oils with many different colors, flavors, and aromas. Common varieties include Picudo, Picual, Hojiblanca, Lucio, Nevadillo de Alhama de Granada, and Loaime.

Choosing and tasting Spanish olive oil

For a first tasting, try an Arbequina alongside a Picual. Arbequina often brings softer, fruity flavors, while Picual usually has a more pronounced bitter and peppery character. Taste them on their own before trying them with bread.

When buying a bottle, look for “extra virgin” and check where the oil was produced. A DOP label identifies oil made to the rules of a particular protected area. If a harvest date is given, look for it, and choose a bottle size you will use while the oil is fresh. Once home, keep it tightly closed, away from heat and light.