Regions/Denominaciones

Currently, Spain recognizes 28 official olive oil denominations across the country. Roughly 80% of the production comes from Andalusia.

• DO Aceite Campo de Calatrava
  La Mancha, province of Ciudad Real. Olive varieties Cornicabra & Picual.
• DO Aceite Campo de Montiel
  La Mancha, province of Ciudad Real, Campo de Montiel district.
• DO Aceite de Baix Ebre-Montsià
  Catalonia, lower part of the Ebro River valley, Baix Ebre & Montsià areas, province of Tarragona.
• DO Aceite de L'Emporda
  Northern Catalonia, province of Girona, olive varieties include the regional Argudell, Curivell & Llei de Cadaqués, as well as the classic Arbequina.
• DO Aceite de la Alcarria
  95 municipalities in the province of Guadalajara, 42 in the province of Cuenca.
• DO Aceite de la Comunitat Valenciana
  Situated in the autonomous region of Valencia (Comunidad Valenciana), denomination established in 2008.
• DO Aceite de La Rioja
  Situated in La Rioja (Comunidad Autónoma de La Rioja). Better known for wines, but thanks to the local micro-climate, one of the few areas in northern Spain where olive trees thrive.
• DO Aceite de Lucena
  Andalucia, southern part of the province of Córdoba, includes 10 municipalities. Olive varieties: Hojiblanca aka Lucentina (90%), other authorized varieties include Arbequina, Picual, Lechín, Tempranilla, Ocal, Campanil & Chorruo.
• DO Aceite de Navarra
  135 municipalities in the southern part of the province of Navarra.
• DO Aceite de Terra Alta
  Southeastern Catalonia, Ebro River Valley. An area also known for excellent wines.
• DO Aceite del Bajo Aragon
  Aragon, 77 municipalities in the provinces of Teruel & Zaragoza, Olive varieties: Empeltre 80% minimum, with a lesser amount (no more than 20%) of Arbequina and/or Royal.
• DO Aceite Monterrubio
  Extremadura, province of Badajoz, authorized olive varieties: Mollar, Corniche, Pico-limón, Morilla, Cornicabra, Cornezuelo & Picual, the last two are the principal varieties..
• DO Aceite Sierra de Moncayo
  Aragon, province of Zaragoza, regions of Tarazona, el Moncayo & Campo de Borja. The principal olive varieties are Empeltre & Arbequina, with smaller amounts of Negral, Royal & Verdial.
• DO Antequera
  Andalusia, province of Málaga. Olive varieties include: Hojiblanca, Picual (or Marteño), Arbequina, Lechín de Sevilla (or Zorzaleño), Picudo, Gordal de Archidona, Verdial de Vélez-Málaga & Verdial de Huévar. Hojiblanca being the principal olive variety..
• DO Baena
  Andalusia, southeastern part of the province of Córdoba. Authorized varieties include: Picudo (or Carrasqueño de Córdoba), Lechín, Chorrúo o Jardúo, Hojiblanca & Picual. Known for top quality oil.
• DO Estepa
  Andalusia, Estepa area in provinces of Sevilla & Córdoba. Olive varieties: Hojiblanca, Arbequina, Manzanilla, Picual & Lechín de Sevilla.
• DO Gata-Hurdes
  Includes parts of the Sierra de Gredos, Sierra de Béjar, Peña de Francia, Gata mountains, and the Tiétar River valley. The rocky terrain and slate-based soils make for interesting aromas & flavors.
• DO Les Garrigues
  Catalonia, southern reaches of the province of Lérida. Olive varieties include: Arbequina & Verdiell.
• DO Montes de Granada
  Andalusia, province of Granada, foothills of the Penbaetic Mountain chain. Typical varieties include Picual (or Marteña): principal variety that makes for 80% of the production. Other varieties include: Lucio, Loaime, Negrillo de Iznalloz, Escarabajuelo, Gordal de Granada & Hojiblanca.
• DO Montoro-Adamuz
  Andalusia, province of Córdoba: Olive varieties include: Picual (or Nevadillo Blanco), Nevadillo Negro, Lechín, Picudo & Carrasqueño, principal varieties are Picual (aka Nevadillo Blanco) & Nevadillo Negro.
• DO Montes de Toledo
  La Mancha (Comunidad Autónoma de Castilla La Mancha), provinces of Toledo & Ciudad Real. Principal olive variety: Cornicabra.
• DO Poniente de Granada
  Andalusia, province of Granada. Authorized olive varieties: Hojiblanca, Picual (aka Marteña), Picudo, Lucio o Illoreño, Nevadillo de Alhama de Granada & Loaime. The following are considered native to the region: Lucio o Illoreño, Nevadillo de Alhama de Granada & Loaime.
• DO Priego de Córdoba
  Andalusia, southeastern part of the province of Cordóba: authorized olive varieties Picual, Picudo & Hojiblanca.
• DO Sierra de Cádiz
  Andalusia, province of Cádiz (Sierra de Cádiz). Olive varieties include: Lechín de Sevilla, Manzanilla, Verdial de Huévar, Verdial de Cádiz, Hojiblanca, Picual, Alameña de Montilla & Arbequina. The principal olive variety, and most important, is Lechín.
• DO Sierra de Cazorla
  Andalusia, southeastern part of the province of Jaén. Principal olive variety: Picual, makes for intensely flavored oils, much appreciated in Spain.
• DO Sierra de Segura
  Andalusia, northeastern cuadrant of the province of Jaén. AUthorized olive varieties include: Picual, Verdala, Royal & Manzanillo de Jaén.
• DO Sierra Magina
  Andalusia, southern reaches of the province of Jaén. Authorized varieties include: Picual & Manzanillo de Jaén.
• DO Siurana
  Catalonia, province of Tarragona, includes the Priorato area, and sections along the Ebro River valley. Authorized varieties: Arbequina, Royal & Morrut.

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Production Figures

92% of the 2.4 million hectares (5.93 million acres) of olive groves which cover the Spanish countryside, are dedicated to oil production - around 300 million trees. The average annual production typically runs between 1,300,000 and 1,500,000 metric tons, 50% of which is exported.

Health and Diet

Fats and oils are an essential part of a balanced diet. Olive oil is easily digested - it's quickly and completely absorbed by the system. Also trace components like chlorophyll help the absorption, and the aroma and taste stimulate the appetite - an important assist for the digestive process.

The circulatory system is aided by a diet which includes olive oil - reducing the risk of arterial sclerosis and other circulatory ailments. The non-saturated fats which make up olive oil, not only are cholesterol-free, but have actually been shown to reduce cholesterol levels.

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Cooking with Olive Oil

Many of us think of olive oil only for salad dressing, but in fact it's a healthy and tasty substitute for butter, or vegetable oil in almost every aspect of cooking:

Sautèe/pan frying: There's nothing tastier than onions sautèed in olive oil or a nice slice of chicken breast pan fried to a golden brown .

Frying: An oil which can be reused repeatedly, without spoiling or loosing its taste. Food fried in olive oil is never greasy, or oily tasting.

Fish: A perfect combination with any fish dish. Splash some on the next time you bake a piece of fish.

Salads and Sauces: The only oil for any salad - oil and vinegar, oil and lemon, etc. Try it in mayonaise, or just pour a good squirt over those boiled or mashed potatoes, steamed vegetables, etc.

Breakfast: Sprinkle it over the morning slice of toast instead of butter. Great!

Important Note: There seem to be some strange rumors floating around from time to time about olive oil being unfit and/or unsafe for cooking. This is absolutely not true.

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Useful links

• Asoliva
  ASOLIVA, the Spanish Olive Oil & Pomace Olive Oil Exporters Association, offers full, in depth information on all aspects of olive oil: technical data, productions methods, recipes...
• Olive Oil Source
  An excellent resource with an extensive range of olive oil related information, facts & figures, recipes, health info, growing olive trees and much more.
• About Olive Oil
  The North America Olive Oil Association has put together a top notch Web resource on olive oil. Includes technical & commercial information, as well as recipes, health studies & a resource section with many useful related links.

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