Olive oil is the essential ingredient in Spanish cooking, while the olives themselves, which come in a bewildering range of colours, sizes and flavours, are probably the most popular accompaniment for a drink.

Spain has the greatest number of olive trees (olivos) in the world with over 300 million occupying more than 2.5 million hectares of land stretching across 34 provinces. It accounts for some 40% of global production, with half being exported.

Oil

There is a multiplicity of different olive oils classified by variety, quality, acidity, method of production, taste, smell and colour. At the moment some 26 different olive oils have been granted DOP (Protected Designation of Origin) status.

The three basic divisions in order of quality are Virgen Extra, Virgen and straightforward Aceite de Oliva. Virgen Extra is produced without additives or preservatives and has the lowest degree of acidity, while normal olive oil is blend of refined oils.

Olive varieties