IN OUR DIET

Soil and climate

Olive trees are usually grown in Mediterranean climates, which have mild winters and long, warm, dry summers. They can grow in a wide variety of soils.

The majority of olive oil in the world is produced in Mediterranean Basin countries, Spain and Italy, being the main producers.

  • Traditional

    Something that has been done for centuries. They are grown without irrigation. The yield is very low and growth is slow.

  • Intensive

    A modern olive grove. Olive trees grow quickly and are optimised for almost full mechanisation, which increases the yield.

  • Superintensive

    Cultivation of single stem olive trees, optimising the land. Full mechanisation and high yield per hectare, adapted for machines and usually has irrigation.

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  • Spain

    Spain is the leading olive oil and table olive producer in the world.
    The most important varieties are Picual, Hojiblanca, Arbequina, Cornicabra and Manzanilla.

  • Italy

    The main varieties grown are Leccino, Frantoio, Coratina, Nocellara and Santagatese.

  • Greece

    The main olive varieties are Koroneiki, Kalamon, Konservolia, Ladolia.

  • Tunisia

    The main olive varieties grown are Chemlali de Sfax, and Chetoui.

  • Portugal

    The main varieties grown are Arbequina, Arbosana, Cobrancosa, and Madural.

  • Extra virgin
    olive oil

    Virgin olive oil with a free acidity expressed as oleic acid, which does not exceed 0.8g per 100g and the characteristics of which meet those stipulated for this category.

  • Virgin
    olive oil

    Virgin olive oil with a free acidity expressed as oleic acid, with a maximum of 2g per 100g and the characteristics of which meet those stipulated for this category.

  • Lampante
    olive oil

    Virgin olive oil with a free acidity expressed as oleic acid, which does not exceed 2g per 100g and the characteristics of which meet those stipulated for this category.

  • Refined
    olive oil

    Olive oil obtained by refining virgin olive oils and with a free acidity expressed as oleic acid that does not exceed 0.3g per 100g and the characteristics of which meet those stipulated for this category.

  • Refined
    olive-pomace oil

    Crude olive-pomace oil is made from the grease that is stuck to the leftovers after extracting the extra and refined olive oil and with the flesh and pits using solvents or physical methods.

  • Olive-pomace
    oil

    Oil obtained by blending olive-pomace oil and virgin olive oils other than lampante with a free acidity expressed as oleic acid that does not exceed 1g per 100g and the characteristics of which meet those stipulated for this categoryp.

  • Crude
    olive-pomace oil

    Crude olive-pomace oil is made from the grease that is stuck to the leftovers after extracting the extra and refined olive oil and with the flesh and pits using solvents or physical methods.