Spain occupies a prominent place as the world’s leading producer and exporter of EVOO (Aceite de Oliva Virgen Extra – Extra Virgin Olive Oil). Our great diversity of olive varieties has given rise to a range of unique olive oils in the world, and this factor, coupled with the latest technologies and most modern development processes, results in the highest quality oils.

Its high content in monounsaturated fatty acids makes olive oil a unique food. Virgin and extra-virgin olive oils also provide natural antioxidants (olive oil polyphenols and vitamin E). For these reasons, it is considered to be the healthiest food by medical science.

Olive oils can be used both raw and cooked, but why are Spanish olive oils the best in the world? Because Spain has spent years working on an accelerated improvement process of its olive groves and working with industry-leading technology. This allows the highest quality olive oils to be obtained. Proof of this is in the many awards that Spanish extra-virgin oils have received. Since Spain is the world’s largest producer (50% of the world’s olive oil production is in Spain), and because more than 260 varieties are grown here, we can offer the widest range of aromas and flavors. According to the ranking made every year on the World’s Best Olive Oils website, which is based on the results of 16 major extra-virgin oil international competitions, 7 of the 10 best olive oils in the world are Spanish.

From the tree to your table, find out about the extraction process of Spanish olive juice, the unique qualities of which have been appreciated by all the Mediterranean cultures for centuries.