Currently, the olive grove is the most abundant fruit crop in the world, but Spain is by far the largest producer, also of olive oil. It represents 60% of the production in the European Union and 45% worldwide, thus positioning itself as the undisputed leader, doubling the figures of its closest competitor, Italy.
It is not surprising, therefore, that there are more than 200 olive varieties in Spain and 14 Protected Denominations of Origin coexist throughout the peninsula, according to data from the Ministry of Agriculture. The communities with the highest production are Andalusia, Castilla la Mancha, Extremadura, Comunidad Valenciana and Catalunya.
A vast diversity of olives is obtained from these crops, some of which are used only for oil extraction and others are more suitable for sharing at the table, although there are also types that serve both purposes.
Although there are hundreds of types of olive trees in Spain, only a few concentrate most of the oil and table olive production. On the occasion of World Olive Day, we explain which are the most popular varieties of this much appreciated fruit:
Picual
Granada, Córdoba and Jaén
It is the most abundant variety in Spain and in the world, currently existing around 900,000 hectares of production area that are mainly found in Jaén, Córdoba and Granada. The fruit is beak-shaped (hence its name) and is one of the best varieties for extracting olive oil , due to its high fat content and its high resistance to oxidation and high temperatures when cooking.
Arbequina
Catalunya
It began to be cultivated in Lleida, although from there it spread throughout Catalonia. Arbequina oil has a sweet flavor, with hints of almond and apple . It has little tolerance to oxidation, so it is preferable to consume it raw, to dress salads, bread and other foods.
Hojiblanca
Malaga, Cordoba, Granada and Seville
Its name refers to the whitish color of the leaves. This variety has the peculiarity that it is used both for obtaining oil and for table consumption. It is characterized by its taste and aroma of freshly cut grass, artichoke and aromatic plants. Its entry in the mouth is sweet, with a slight bitterness and a very localized final itch in the mouth.
Cornicabra
Toledo, Madrid, Ciudad Real, Badajoz and Cáceres
It has a curved shape and from it you can extract an extra virgin olive oil with a very fruity flavor, a bitter touch and a very intense aroma. It is a high quality olive, grown in dry and cold environments. On the palate, herbaceous notes of olive leaf are appreciated.
Royal
Jaen
It is an autochthonous variety of the province of Jaén, although it limits its cultivation to the area of the North Sierras of the province. It has a red color and an elongated shape, with a lot of pulp inside and a very characteristic flavor.
Chamomile
Seville
Manzanilla is a very popular table olive in Andalusia, where it is served as a tapa in most bars and taverns in the community . Such is its success that it has reached international recognition. It stands out for its aromas of grass, almond and fig tree.
Gordal
Seville
This is, without a doubt, one of the most famous olive varieties in the world . The Sevillian gordal is mainly used as table olives. It stands out for its large size, which differentiates it from other varieties. They are usually eaten seasoned or accompanied by other elements, such as banderillas, pickles, onions.