올리브 기름 from 스페인

History

Spain's olive cultivation began with the Phoenicians and expanded under Roman and Moorish rule. Olive oil became central to the Spanish economy and cuisine, and today, Spain is a global benchmark for industrial and artisanal olive oil production.

Production Regions

• Andalusia (Jaén, Córdoba, Sevilla): The largest production zone globally, known for robust oils.
• Castilla-La Mancha: Produces both bulk and high-quality monovarietals.
• Extremadura: Offers full-bodied, slightly bitter oils.
• Catalonia & Aragón: Known for mild, sweet, and nutty oils.
• Valencia & Murcia: Smaller-scale production with fruity profiles.

Growing Conditions

• Climate: Mediterranean; dry and sunny, with hot summers and mild winters.
• Rainfall: 300 to 600 mm annually.
• Soil: Clay-limestone, rocky terrain, and river valleys.
• Topography: High plateaus, rolling hills, and plains.

Harvesting Process

• Timing: October to February.
• Methods: Mechanical shakers, hand-picking in artisanal groves.
• Milling: Advanced continuous extraction systems used widely.
• Storage: Nitrogen-sealed stainless-steel tanks to preserve quality.

Cultivation Methods

• Super-High-Density (SHD): Especially in Andalusia and Castilla-La Mancha for Arbequina oils.
• Traditional Groves: Low-density planting with ancient trees.
• Organic Practices: Widespread in Catalonia and Andalusia.
• Government Programs: Subsidies support quality improvement and international promotion.

Supply Chain

• Flow: Farmers → Cooperatives or mills → Bottlers → Exporters.
• Cooperatives: Major role in Jaén and Córdoba.
• Bulk & Bottled: Both formats dominate international trade.
• Private Labels: Many retailers source Spanish bulk oils.

Local Logistics

• Infrastructure: Extensive network of highways and ports.
• Export Ports: Algeciras, Valencia, and Barcelona.
• Cold Chain: Used for premium extra virgin oils.

Regulations and Certifications

• EU & Spanish Quality Laws: EVOO must meet strict chemical and sensory standards.
• PDO/PGI: Over 30 regions with Protected Designation of Origin.
• Organic Labels: Certified by national and EU-accredited agencies.
• Traceability: Barcoding and batch control widely implemented.

Quality Standards

• Free Acidity: ≤ 0.8% for EVOO.
• Sensory Panel Test: Fruity, bitter, and pungent attributes scored.
• Chemical Tests: UV absorbance, peroxides, polyphenols, and fatty acid profile.

Trade Terms

• Exports (2023 est.): Over 900,000 MT.
• HS Code: 150910 (virgin) and 150990 (refined/blends).
• Top Destinations: Italy (for blending), US, Portugal, France, China.
• Pricing: Broad range, from low-cost bulk to high-end DOP oils.
• Formats: Bottles, tins, drums, flexitanks for bulk.

Environmental Impact

• Water Use: Efficient drip irrigation in modern groves.
• Carbon Footprint: SHD systems reduce emissions per liter.
• Waste Reuse: Olive pomace used for biomass and animal feed.

Social Impact

• Rural Livelihood: Over 250,000 families involved in olive farming.
• Cultural Significance: Olive oil is part of Mediterranean identity.
• Tourism: Olive oil routes and tastings attract global visitors.

Uses:

• Culinary: Cooking, drizzling, frying, and preserving.
• Health: Core to the Mediterranean diet, rich in antioxidants.
• Industrial: Used in cosmetics, soap, and pharmaceuticals.