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MAIN OLIVE VARIETIES IN SPAIN
Spain is a land of olive trees and exceptional oils. However, not all olives are the same.
There are various olive varieties in Spain, and each offers distinct characteristics, nuances, and aromas.
From the intense Picual to the mild Empeltre, learning a little about these varieties is a simple way to discover the richness of Spanish olive oil.
How many types of olives are there in our country?
More than 100 olive varieties are cultivated in Spain; many are linked to specific regions and adapted to local soil and climate conditions, which is what makes them so special.
Some stand out more than others for the quality of the oil they produce.
So, let’s take a look at a few of them...
Picual
The Picual olive is one of the most widely grown varieties in Spain, with a particularly prominent presence in Andalusia.
This type of olive yields oils that typically possess good body and strong character, featuring fruity notes alongside a characteristic touch of bitterness and a hint of pungency.
Perfect for those who enjoy an intense olive oil with character.
This olive variety originates in Catalonia, although it is now cultivated in various regions of Spain, including Aragon.
The resulting oils are typically noted for being fruity, smooth, and balanced, with aromas reminiscent of apple and fresh almond.
It is so delicate that it is ideal for use raw—in salads or in dishes where a lighter oil is preferable.
ARBEQUINA
HOJIBLANCA
Another major Spanish variety is the Hojiblanca. It is cultivated primarily in Andalusia and has a distinctive feature: this olive is suitable for both table consumption and oil production.
This type of oil offers a fruity, balanced profile with subtle peppery and bitter notes.
It is a variety that demonstrates how a single olive can have diverse culinary applications.
The Cornicabra variety is highly characteristic of central Spain, particularly the Castilla-La Mancha region.
Its distinctive name derives from the shape of its fruit, which resembles a small horn.
Cornicabra oils are noted for their fresh aroma, body, and excellent balance of bitterness, sweetness, and pungency, making it a highly prized variety.
Cornicabra
Empeltre
Among the notable varieties from northeastern Spain, the Empeltre stands out, particularly in connection with Aragon and the Bajo Aragón region.
It yields oils with a mild, sweet character, featuring fruity aromatic notes and hints reminiscent of apple.
The Empeltre is an essential variety for understanding the Aragonese olive-growing tradition and serves as an example of how the terroir influences the characteristics of the oils.
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