In Mediterranean cuisine, olive oil is essential. Its production is closely connected with many countries on this coast, thus being part of the culture of many countries.
At first glance, Italy is often thought to be the world's largest producer of olive oil. But the reality is that Spain leads its production. Spain produces more than 1.5 million tons of olive oil each year, representing about 40% of world production. On the other hand, production in Italy represents 20%.
And it is that, despite the fact that the production of olive oil in Italy is well known, the reality is that the majority of Italian olive oil is imported and later bottled in Italy. On the contrary, Spain produces and packages it in its own country, since it has more than 2.5 million hectares of olive groves, representing almost half of the olive groves in the world.
Spanish olive oil stands out for its quality and diversity, as there are numerous varieties of olives, each with a unique flavor and aroma. Its oils range from a mild flavor like 100% Blanqueta EVOO, to the intense flavor of 100% Picual EVOO.
In addition, a highly valued characteristic of oil in Spain is its low acidity and its high content of antioxidants and monounsaturated fatty acids, making it a very healthy food that is beneficial for health.
For all these reasons, Spanish olive oil is valued both nationally and internationally, and has already become a fundamental part of the economy of many countries and their culture, especially in the countries of the Mediterranean coast.