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Olive Oil from Spain


Spain is both the primary producer and exporter of olive oil and offers the largest varietals of the so called “liquid gold” by Homer. Every year, Spain produces an average of 1.2 million tons and exports 500,000 tons, 66,000 of whom arrive to the United States.

The variety of olives produced in Spain together with very diverse microclimates throughout the country brings about a broad variety of oils. From the southern groves of Andalusia to the northern region of Catalonia, 262 varieties of olives are cultivated in Spain and 24 are used regularly in the production of oils.

Just like a fine wine, the varietal, climate and region determine the olive oil’s taste. For example, the Picual olive variety, characteristic of the mountainous regions of Granada, produces oils with body, that are sweet and slightly bitter in flavor; while the Hojiblanca variety from Malaga produces sweeter oils, with a light spicy flavor.

Smooth, vibrant, bold, these unique oils are as distinctive and diverse as nature itself. They will heighten the flavor of your meals and reveal your creativity. Try new recipes or enhance your favorite meals with Olive Oil from Spain, the mark of good taste. Experiment with all of our brands, as each adds its own distinct flavor.

Olive Oil from Spain ( is a promotional campaign resulting from the collaboration between:

- Spanish Institute for Foreign Trade (ICEX) represented by Foods from Spain at the Trade Commission of Spain in New York
- Spain’s Olive Oil Industry Association (Organización Interprofesional del Aceite de Oliva Español)
- Spanish Olive Oil Exporters Association (ASOLIVA)
- The Trade Promotion Agency of Andalusia (EXTENDA)
- The Trade Promotion Agency of Castile-La Mancha (IPEX)

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