What is olive oil?
Olive oil is a major component of the Mediterranean diet. It is rich in antioxidants. The main fat it contains is monounsaturated fatty acids (MUFAs), which experts consider a healthful fat.
The antioxidants in olive oil may help protect the body from cellular damage that can lead to a range of health conditions and diseases.
Extra virgin oil
It is the best quality olive oil. It has a low acid content, even lower than virgin oil.
Virgin olive oil
It is an unrefined form of olive oil extracted using the cold-pressing technique. It has a slightly higher level of acidity content that ranges between 1 to 4 per cent.
Pure olive oil
Pure Olive oil is created by mixing either extra virgin or virgin oil with the refined one.
Refined olive oil
It is considered a moderate quality oil. Refined olive oil primarily comes into use for cooking only.
Olive pomace oil
Pomace type is the lowest quality olive oil available in the market. Pomace comes from the residues and the remains left after the fruit’s pressing is completed.
The olive oil sector is a fundamental pillar in the Spanish agri-food system. Spain is a world leader in surface area, production, and foreign trade thanks to our country's olive-growing tradition and a technologically advanced and professional industry capable of obtaining high-quality oils. The Spanish production of olive oil accounts for 70% of the European production and 45% of the world production.
​
The sector not only has indisputable economic importance, but also has a great social, environmental and territorial impact. More than 350,000 farmers are dedicated to the cultivation of olive groves, the sector maintains around 15,000 jobs in the industry and generates more than 32 million wages per campaign.
Spain is the world's leading exporter of olive oil. Its exports account for around 65% of its total sales.
The importance of olive
oil in Spain
Appellation of origin
