Varieties of olive oil

Selection of the best varieties of olive oil from Spain

Spain is known for producing a wide variety of olive oils, each with its own unique characteristics. Picual olive oil for example is known for its robust flavor, peppery finish, and high levels of antioxidants. It is often used for cooking, frying, and as a base for salad dressings.

Types of Olives

In Spain alone, there are more than 260 types of olives, which are used to produce an equal number of olive oils. And if we consider the Coupage (oils extracted from different mixed olives), the number of oils is enormous.

It is important to remember that, in general, there are no “good” or “bad” olives when it comes to producing good olive oil. The olive imparts aromas and flavors, but excellent juices can be extracted from all of them.

The process is more important, from the cultivation of the olive tree to its extraction and processing in the mill. If this process has been carried out rigorously and the extraction has been cold, we will surely obtain a fresh and aromatic olive oil.

We must also not forget its preservation. Unfortunately, we too often see renowned olive oils in commerce, “abandoned” on shelves at the mercy of heat and light, which degrade them.

Types of Extra Virgin Olive Oil

The most popular EVOOs are:

• Arbequina: Smooth and fruity, with notes of almond and apple. Ideal for salads and fish.
• Picual: Intense and spicy, with notes of grass and tomato. Perfect for meats and stews.
• Hojiblanca: Balanced and aromatic, with notes of grass, apple, and almond. Versatile for all kinds of dishes.
• Cornicabra: Robust and complex, with notes of grass, almond, and a slight bitterness. Ideal for dishes with character.
• Royal: Mild flavor, stands out for its fruity character, with slight bitterness and minimal spiciness. Very high in polyphenols.