Spanish Olive Oil Project

The olive tree brought to Spain by the Phoenicians around the year 1050 a.C, but it was the Romans who filled the Iberian olive trees, making it one of the leading exporters of olive oil. Its importance was such that the Emperor Hadrian minted coins with an olive branch and the caption in Hispania

tree.

This storage is made in large tanks made of stainless steel or fibreglass which are placed in rooms under controlled light and temperature. In addition, the process of decanting the residues that the oil might contain is made inside these tanks. 

Arbequina.

Empeltre.

It is grown mainly in Aragon. From it are derived oils of yellow straw and old gold. It has aromas of fruit, especially apple and a sweet mild flavor and almost never have bitter or itching.

Lechin de Sevilla.

Manzanilla Cacereña

Picual

Also called Moorish is quite common in the province of Badajoz. This variety is used for both table olives and for mill.

Typical of the region of Axarquia, in the southeast of the province of Malaga. It fruity oils are obtained with very sweet and nice.

QUALITY CONTROL AND CERTIFIED IN ANDALUSIA,

SPAIN

What determines the composition of the olive oil? Why is the olive oil so important?Why is the olive oil known all over the world? Who brought the olive to our culture?When they brought them?What means ““fustiness"?What is the name of the solid part of olive oil?How many kinds of olive are there? What is the Certified of Origin? What kinds of olives are there in spain?