Types of olives: all varieties in Spain
The Extra Virgin Olive Oil (EVOO) is one of the most popular and sought-after Spanish gastronomic products worldwide.
Considered the highest quality olive oil, EVOO is obtained directly from the best varieties of olives through a series of mechanical processes, with the essential requirement of having an acidity level below 0.8%, although ideally it should not exceed 0.3%, as the lower the acidity, the higher the quality.
We know it's the highest quality olive juice, but have you ever wondered how many olive varieties are cultivated in Spain?
How Many Olive Varieties Are There in Spain?
Spain cultivates over 250 types of olives, making it the country with the highest number of different olive varieties. Each variety has its own characteristics, giving the oil a unique aroma and flavor.
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What is the difference between an olive and an olive fruit?
The varieties of olives used directly affect the aroma, color, and flavor of the oil. Therefore, when one oil is more intense and bitter compared to another that is milder, it is due to the different olive varieties used.
The appearance of different olive varieties in Spain is due to various factors, such as the composition of the soil where the olive is grown, the temperatures to which it is exposed, or the area's precipitation.
Types of Olives Based on Harvest Time
We can differentiate three types of olives based on the harvest time:
- Green olives: harvested before reaching full maturity, characterized by a bitter and spicy flavor.
- Olives in veraison: in a transitional color phase, changing from intense green to purple or reddish.
- Black olives: at their optimal maturity, with black skin and white flesh. If left to ripen beyond this point, the flesh turns reddish and the flavor becomes milder.
Olive Varieties for Oil
Beyond table olives, there is a wide variety of olives used for producing oil, which are characterized by having a high percentage of fatty acids. These acids increase the oil's durability, providing greater resistance to oxidation and high temperatures.
And since the list is almost endless, at Olivarte, we will review 5 of the most valued and used olive varieties in Spain for the production of EVOO, including both single-varietal oils, made from only one variety, and coupage, which involves blending two or more different varieties.
1. Picual
The Picual is the most abundant olive variety in Spain and worldwide, and is the most used for producing Extra Virgin Olive Oil. It adds a lot of flavor and intensity to the oil, with bitter and slightly spicy notes, and excellent stability.
The Picual variety originates from Andalusia, with its cultivation primarily in Jaén, Córdoba, and Granada. In Spain, it is estimated that there are over 900,000 hectares of production.
2. Arbequina
Another highly valued olive variety for oil is the Arbequina, which predominates in Catalonia, specifically in Lleida and Tarragona, and has recently gained popularity in Alto Aragón and Andalusia.
The Extra Virgin Olive Oil from Arbequina stands out for its intense green color and fruity aroma, characterized by being very fluid, sweet, mild, and with little bitterness. Besides being delicious, it is highly beneficial for health due to its high oleic acid content, which helps increase good cholesterol and reduce bad cholesterol.
3. Hojiblanca
Cultivated mainly in Córdoba, Granada, Málaga, and Seville, the Hojiblanca variety is named for its distinctive whitish leaves, making it easily recognizable.
The Hojiblanca EVOO is one of the most recognized, especially for dressings, as its excellent aroma and flavor make it very versatile, adapting perfectly to all types of dishes.
4. Cornicabra
The Cornicabra is the second most cultivated olive variety in Spain, and one of the most consumed and prestigious due to its unique characteristics.
Cultivated mainly in Castilla-La Mancha and Madrid, the Extra Virgin Olive Oil from Cornicabra is very aromatic, with a fruity olive flavor and notes of other fruits, predominantly apple, a slight bitterness, and a distinctive yellow color with intense green hues.
5. Royal
Completing this ranking of olive varieties in Spain is the Royal, an indigenous type from the province of Jaén, specifically from the Sierras del Norte de Cazorla.
The Royal Extra Virgin Olive Oils are among the most prestigious in our country and are synonymous with quality, contrasting greatly with the Picual variety, as they are sweet and very mild, with no trace of bitterness, a low level of fruitiness, and an intense green color that makes them delicious even before tasting.