Olive groves and cultivated fields are a very common sight when travelling in Andalusia. Indeed, this region is famous throughout Europe and the world as the largest producer of ‘liquid gold’, or olive oil.
Since ancient times
The popularity of olive oil in Spain is due to many factors related to the history, culture, climate and economy of the country on the Iberian Peninsula. For hundreds of years, olive oil has been an integral part of the Mediterranean diet, which has its roots in ancient civilisations. Already the Phoenicians and Romans were developing olive cultivation in the Spanish territory. As a result, oil has become part of Spanish cuisine and culture over the centuries.
Spanish Andalusia was already famous for producing the best olive oil during the Roman Empire. Evidence of this can be found in Rome itself, where olive amphorae from Hispania Baetica – one of the three Spanish provinces that were part of the Roman Empire – have been unearthed on the banks of the Tiber.
Regions such as Andalusia, Catalonia and Castilla-La Mancha have optimal climatic conditions for olive growing. Hot summers, mild winters and well-drained soils favour the growth of olive trees. This is why today Spain is the largest producer of olive oil in the world, accounting for around half of global production. Much of the oil produced in the country comes from the Andalusia region. A huge role in popularising this segment of the agricultural economy is played by promotion in national and international markets by professional organisations and government campaigns that highlight its quality, taste and health benefits.
Andalusia leading the way
Worldwide, more than 3 million tonnes of olive oil are produced annually. Spain is the largest producer, with an annual output of 1.7 million tonnes, accounting for more than 50% of global production. In this respect, it significantly outstrips the other countries Italy (294,000 tonnes) and Greece (208,000 tonnes). Spain is also the country with the largest area of olive groves in the world today, with a total of more than 2 million hectares.
If we look at the regionality of olive growing and oil production in Spain, the clear leader is Andalusia, which accounts for around 60% of Spain’s olive groves. It is in Andalusia that the olive oil capital of the world, the city of Jaén, is located. In addition to Andalusia, regions such as Castilla-La Mancha, Navarre, Catalonia, the Balearic Islands, Valencia and Aragon are also famous for their oil production.
It is not enough for Spaniards to be the largest producer of olive oil in the world. The product produced on the Iberian Peninsula is also widely regarded as the best. One of the reasons why Spanish producers attach so much importance to the quality of the oil is the fact that it has been used en masse for hundreds of years in the local cuisine. As a result, some regional producers have managed to master the process of making virgin oil to a masterful degree, and they have trees in their groves that were planted as far back as the 11th century.
What is olive cultivation like?
For proper development, olives need a warm climate with long periods of sunshine and moderate rainfall. They are best grown in regions with hot summers and mild winters. Olive harvesting usually takes place from November to January.
They are harvested by hand or mechanically, depending on the terrain and size of the plantation. Those used for extra virgin oil are often hand-picked to ensure the highest quality of the final product. This is the highest quality oil – obtained from the first cold pressing of olives. It is not refined and is prized for its full flavour, aroma and nutritional value.
In order to guarantee the value of the product, Spain applies strict regulations on olive oil quality, including Protected Geographical Indication systems that guarantee the authenticity and characteristics of oil from specific regions. It is also worth knowing that olives are resistant to drought, so the use of irrigation systems in dry years increases the yield and quality of the fruit. In some regions, modern drip irrigation technology is used.
Olive oil production is subject to the same laws as other segments of agricultural production in Spain. More and more producers are investing in organic farming methods, eschewing chemical fertilisers and pesticides. Olive oil from such plantations is certified organic and is becoming increasingly popular. By introducing increasingly sustainable cultivation methods, Iberian agricultural producers are minimising their environmental impact. In addition, agroforestry techniques are being used in some regions to promote biodiversity.
Types of olives
The olives you can buy in the shops are usually divided into green or black. It is worth knowing that they differ only in their stage of ripeness. Green olives are harvested earlier, before they have had time to reach the right level of colour. In Spanish plantations today we can find as many as 260 varieties of olives, which are harvested from September/October until March. Among the most popular varieties are:
- Manzanilla – this is the most popular and well-known variety of all those grown in Spain and characteristic of Andalusia. It has a round shape, fleshy yet light flesh, a small seed and a very distinctive flavour.
- Hojiblanca – very similar to the Manzanilla variety. It has firmer flesh, a large stone and a more intense green colour.
- Gordal – known as royal in Poland. They have large heart-shaped fruits as well as a strong, distinctive flavour.
- Picual – one of the most important varieties. It accounts for 50% of the olive crop in Spain. It has the advantage of being highly resistant to climate change. It has fairly large, fleshy and usually bitter-tasting fruit. It is ideally suited for oil production.
- Picuda – a variety with firm and delicate tasting fruit.
- Lechín – drought and frost tolerant. The flesh is whitish in colour and slightly bitter in taste.
Olive oil capital of the world
The Andalusian province of Jaén is referred to as the olive oil capital of the world. It owes this title, among other things, to its vast cultivated areas, which cover two-thirds of its entire territory. There are more than 66 million olive trees on 550,000 hectares. According to some figures, Jaén produces around 45% of Spain’s olive oil and 20% of the world’s production – more than Italy produces.
The olive industry is the engine of the local economy. There are cooperatives in almost all municipalities, cultivating the groves and producing oil. In addition, classes are organised for tourists visiting the region – to introduce them to olive culture. A guide to Andalusian olive oil can be found here.
If you want to get an in-depth look at the olive growing and cultivation process, be sure to visit the Cultural Centre of the Olive Groves and Olive Oil of the Province of Jaén. It offers a tour in which experienced producers introduce participants to the secrets of production – from olive growing to the production of the oil itself and its history, its link to the region’s gastronomy and its many health benefits. More information can be found here.
The province of Jaen is worth visiting not only for its olive cultivation. Over the centuries, this region has been a place where influences from different civilisations and cultures have intersected. It is referred to by experts as the ‘Switzerland of Andalusia’ because of the number and variety of mountain ranges. It is worth going to one of the exceptional national parks in the area: Sierra de Andújar National Park, Sierra Mágina Natural Park, Despeñaperros National Park, or even the Sierra de Cazorla, Segura and Las Villas Natural Park, the largest legally protected area in Spain. It is also the second largest protected area of its kind in Europe. For lovers of culture and history, a must-see is a visit to the towns of: Úbeda and Baeza, both of which are UNESCO World Heritage Sites.
For the sake of health
The health benefits of olive oil are also not insignificant. It is rich in monounsaturated fatty acids and antioxidants, making it a popular ingredient for a healthy diet. It is a staple of Mediterranean cuisine, which is prized for its positive effects on heart health and longevity. Olive oil appears in various forms on Spanish tables – from frying, to roasting, and as an accompaniment to salads. Its taste and properties make it an integral ingredient in many traditional dishes such as gazpacho, paella and tapas.
Olive oil, especially extra virgin, contains polyphenols, which are powerful antioxidants. Polyphenols help combat oxidative stress and cellular damage caused by free radicals, which can reduce the risk of developing chronic diseases such as heart disease, cancer and diabetes.
Numerous studies show that a diet rich in olive oil can reduce the risk of cardiovascular disease, including heart attacks and strokes. With its ability to lower cholesterol, improve blood vessel elasticity and reduce blood pressure, olive oil supports healthy cardiovascular function.
Although olive oil is calorific, regular consumption in moderation can support a healthy weight. Studies show that a Mediterranean diet, rich in olive oil, is associated with a lower risk of obesity. The fats in oil help to maintain a feeling of satiety, which can reduce the consumption of excessive calories. Thanks to its vitamin E content, which is a powerful antioxidant, olive oil helps protect the skin from UV damage and ageing. When applied to the skin, it helps to moisturise it, reduce wrinkles and improve elasticity. It can also strengthen hair, preventing breakage.
Consuming olive oil can support the health of the digestive system by helping with bile production and improving fat digestion. It also has soothing properties that can help reduce symptoms associated with stomach ulcers or constipation. It also supports the stabilisation of blood sugar levels.
