A large number of olive varieties are cultivated in Spain depending on the area in which they are grown. The main ones used in oil production are the following:

Cornicabra: Ciudad Real and Toledo, oil of great quality and excellent organoleptic characteristics.

Picual: Province of Jaen and Córdoba, high oil yield and high oleic acid content.

Hojiblanca: Cordoba, Malaga and Seville, high quality but low yield.

Arbequina: Lleida and Tarragona, although it has spread to Castilla - La Mancha and part of Andalucía because of its good oil yield and excellent quality. Its fruity flavour predominates among its most outstanding characteristics.

Empeltre: Zaragoza, Teruel and the Balearic Islands, high quality.Zaragoza, Teruel and the Balearic Islands, high quality.

Lechín: Seville and Badajoz, medium oil content, good quality./li>

Blanqueta: cultivated in Valencia and Alicante.
The oils obtained are categorised according to their qualities and manufacturing processes. The main ones are:

  • A) Virgin Olive Oils: Authentic olive juice. These are oils obtained directly from olives solely by mechanical or other physical means and in temperature conditions that do not involve any alteration of the oil. These oils are classified into:

    • Extra Virgin Olive Oil: superior category whose maximum acidity (expressed as oleic acid) is 0.8°. With faultless organoleptic properties, its aroma and flavour are unsurpassed and very rich in variations depending on the type of olive used to make it and the area where it is grown.
    • Virgin Olive Oil: lower quality than extra virgin but equally excellent with free acidity, expressed as oleic acid, at a maximum of 2º.
    • Lampante Olive Oil: not intended for direct human consumption, with a free acidity of more than 2º.

  • B)Refined Olive Oil: olive oil obtained by refining virgin olive oil whose free acidity may not exceed 0.3°. Not intended for direct human consumption.

  • C) Olive Oil: olive oil consisting of a blend of refined olive oil and virgin olive oil other than lampante. Its acidity should not exceed 1º.

  • D) Crude Olive Pomace Oil: olive pomace oil to be used in refining.

  • E) Olive Pomace Oil: oil consisting of a mixture of refined olive pomace oil and virgin olive oils other than lampante whose acidity, expressed as oleic acid, may not exceed 1°. The purpose of this oil is the same as olive oil and it is a type of oil that is suitable for all uses.
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