• In Spain, more than 260 different olive varieties are cultivated, each with its own nuances when it comes to oil extraction.
• The most common olive variety for oil is the Picual, with nearly one million hectares of plantation.

OLIVE CULTIVATION IN SPAIN

Spain is, without a doubt, the world’s largest producer of olive oil. Due to the quality of its soil and ideal climatic conditions, this country accounts for nearly 70% of the European Union’s production and 45% of the global total. It also leads in table olive production, with 72% of the EU’s and 17% of the world’s output. Spanish olives expand the Mediterranean diet to more than 160 countries worldwide.

Spain has approximately 2,750,000 hectares of olive groves, with 93% dedicated to oil mills. Andalusia is the undisputed queen of Spanish olives, with a millennia-old olive-growing tradition and 80% of the total production. Following far behind are the regions of Castilla-La Mancha (8%) and Extremadura (4%). According to the Spanish Ministry of Agriculture, Livestock, and Fisheries, the olive industry employs more than 350,000 farmers and 15,000 jobs in the industry. Its importance is such that it is practically considered a national symbol.

The wide range of conditions offered by different cultivation areas and the great refinement and sensitivity towards the nuances in the taste of the oils have led to a very selective differentiation of olive varieties in Spain, resulting in about 260 different varieties. Many of them are very native and have a very limited cultivation area. However, there are varieties that, due to adaptation, productivity, and uniformity, have become practically hegemonic on the peninsula. It is noteworthy that it is increasingly common for an oil not to be made simply from one variety but to be mixed with others to create ‘coupages‘ that creatively innovate with the flavor and taste of the oil.

MAIN OLIVE VARIETIES IN SPAIN

Each type of olive has different organoleptic properties. Hence, some are more specifically used for oil production, while others are intended for table consumption. In Spain, it is very common for bar or restaurant patrons to be offered olives as an appetizer before lunch or dinner. These olives are usually fleshy and not suitable for oil processing, as they typically do not have much pulp. They are not consumed as they are but are seasoned, with the seasoning partly determining the final flavor.

The main table olive is known as Hojiblanca and is native to the town of Lucena (Córdoba). In total, it accounts for 46% of table olive production in Spain because it has spread throughout the peninsula. Its good adaptation and versatility also make it suitable for oil production, although it must be mixed with more stable varieties, such as Picual or Cornicabra. Other widely grown table olive varieties are Manzanilla (36%) and Gordal de Sevilla (8%).

Among the olives for oil mills, there is also a wide range. However, the most widespread variety is Picual. Its presence in the ‘sea of olive trees’ in the province of Jaén reaches a figure close to 32% of the total cultivated hectares. This type of olive is ideal for oil production, as its fruit is very stable and resistant to oxidation. This variety is mainly found in the provinces of Andalusia and gets its name from the Spanish word “pico” due to its pointed shape. Other important olive types in Spain include Arbequina (more prominent in the Catalonia region) and Cornicabra (grown in Toledo, Ciudad Real, and Madrid).

OLIVE CULTIVATION IN CÓRDOBA

When thinking of olive groves and oil, one tends to think of the province of Jaén, underestimating the rest. Although it is true that 37% of the total production is from Jaén, the province of Córdoba is also one of the most representative. So much so that it has the same Protected Designations of Origin for quality as Jaén and is also the birthplace of Picual, the main table olive in Spain and the world. One of the moments of splendor for this province in terms of olives occurred during the Al-Andalus period when it was a national reference.

Besides Picual, other varieties stand out in the province, such as Picudo, Hojiblanca, or Lechín. Picudo should not be confused with Picual, although both seem to owe their names to the pointed tip of their fruit. Picudo has a higher fat yield and is more efficient for oil production, with a final result so sweet that it is said even birds peck at the fruit to feed. It is perhaps the most emblematic variety of the province. Hojiblanca gets its name from the color of its leaf and can be used for both table consumption and oil production. It also stands out for its great resistance to winter cold and high temperatures. Lastly, the Lechín variety (so named for the whiteness of its pulp, reminiscent of milk) is very versatile and resistant to temperatures.

While Córdoba is the birthplace of Picual, other more limited but equally high-quality varieties also have their roots there. This is why the province has a total of seven Protected Designations of Origin, one of the highest symbols of quality granted by the European Union. Of these seven, four are related to oil.

The first is the D.O.P of Baena, which also includes other municipalities in the south of the province and produces oils with an intense fruity flavor. Priego de Córdoba is the second, which has an area of around 29,500 hectares and is located in the Sierras Subbéticas Natural Park. The third is Montoro-Adamuz, situated between the Sierra de Hornachuelos Natural Park and the Sierra de Cardeña-Montoro Natural Park. Lastly, there is the D.O.P of Lucena which, in addition to hosting varieties such as Picual, Hojiblanca, or Lechín, is the cultivation land of Lucentina, a completely native olive.