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Spanish Olive Oil
The best Spanish producers harvest early, process their olives extremely quickly and combine generations of expertise with modern mills and precise quality control. The result is extra virgin olive oil with freshness, complexity and a clearly defined character.
Spain is sometimes associated mainly with large volumes. That does not do its finest producers justice. Especially in regions such as Andalusia, enormous investments have been made in quality, speed and precision over recent decades. Olives are increasingly harvested early and processed within just a few hours.
Traditional knowledge of groves and harvesting is combined with modern extraction technology. This enables producers to control aroma, bitterness, pepperiness, stability and the preservation of natural antioxidants far more precisely.
It sounds simple, but a large part of the final quality is determined during those few hours between the tree and the mill. Top producers therefore treat freshly harvested olives more like delicate fruit than like a bulk raw material.
Spain has hundreds of olive varieties. For anyone wanting to understand Spanish olive oil, these four make an excellent introduction.
A distinctive olive oil often showing aromas of tomato leaf, fresh grass, green almond and artichoke. Picual is known for its pronounced bitterness, peppery finish and natural stability.
Read all about Picual →An approachable style with gentle fruitiness and flavours that can suggest apple, ripe banana and almond. A lovely choice for anyone looking for a refined, less intense olive oil.
Read all about Arbequina →Hojiblanca combines fruitiness with attractive bitterness and a lively peppery finish. As a result, this olive can produce oils that are both elegant and surprisingly powerful.
Read all about Hojiblanca →Less famous than Picual and Arbequina, but very interesting for lovers of powerful olive oil. Cornicabra produces aromatic oils with plenty of character and good natural keeping qualities.
Just as with wine, origin can tell you a great deal about the style of an olive oil. Climate, altitude, soil, olive variety and local traditions give every Spanish region its own identity.
The beating heart of the Spanish olive-oil world. Jaén and Córdoba are famous for Picual and Hojiblanca and are home to producers that rank among the very best internationally.
Known for refined Arbequina olive oils. The landscape, smaller groves and climate often produce mild, aromatic oils with elegant fruitiness.
A vast region where traditional olive growing and modern quality production exist side by side. It produces extra virgin olive oils with plenty of character and, at times, surprising elegance.
The international reputation of premium Spanish olive oil is built on a combination of early harvesting, rapid processing, modern mills, strict selection and producers who are uncompromising about quality. That is why Spanish olive oils appear year after year in international rankings and competitions.
An excellent Spanish olive oil does not necessarily have to be powerful. The right choice depends mainly on what you enjoy and how you intend to use the oil.
We do not select Spanish extra virgin olive oil merely because it has a beautiful label or a high score. We look at the producer, harvest, origin, flavour, processing and, above all, what is actually inside the bottle.
We work directly with several Spanish producers and select oils that genuinely add something to our range: from approachable Arbequina to intensely green Picual and internationally award-winning organic olive oils.
Use the filters for origin, olive variety, organic and polyphenols to quickly find the olive oil that suits you.
View extra virgin olive oil →Three different styles, all produced by makers who place quality at the heart of everything they do.
From mild and elegant to intensely green, bitter and peppery. Discover our selection of Spanish extra virgin olive oils and find the style that suits your taste and your kitchen.
Discover extra virgin olive oil →