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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.