Every fall, olive harvest season begins in Spain, the world’s largest producer of olive oil.
The harvest generally runs from October through March, although timing varies by region, climate, altitude, olive variety, and weather conditions. Warmer areas may begin earlier, while cooler or higher-altitude regions often harvest later.
Some producers begin in October with early-harvest olives, picked while the fruit is still green or just beginning to ripen.
These olives contain less extractable oil, so more fruit is needed to produce each bottle. The result, however, is often a fresher and more aromatic EVOO.
Early-harvest olive oil, or cosecha temprana, can show notes of fresh grass, green tomato, herbs, almond, or artichoke, together with a pleasant bitterness or peppery finish.
As olives ripen, their oil yield increases and the flavor generally becomes softer and rounder.
This is why region, olive variety, and harvest timing all play an important role in the final character of an extra virgin olive oil.
How Is Extra Virgin Olive Oil Made?
After harvesting, olives are transported to the olive mill, known in Spain as an almazara.
The olives are cleaned and then crushed into a paste. This paste is slowly mixed through a process called malaxation, which helps small droplets of oil combine.
Modern olive mills then separate the oil using centrifugation.
When extraction takes place below 27°C, or about 80°F, the olive oil may be described as cold extracted.
The finished oil is then stored under controlled conditions before bottling.
Cold Pressed vs. Cold Extracted Olive Oil
The terms cold pressed and cold extracted are often used interchangeably, but they describe different processes.
Traditional olive mills used hydraulic presses to physically press oil from the olive paste. This is where the term first cold pressed originated.
Today, most modern premium olive oils use centrifugation instead. For these oils, cold extracted is the more accurate term.
A cold-extracted Spanish EVOO is not lower quality than a cold-pressed oil. In fact, this is the modern method used by many premium olive oil producers.
What Is Extra Virgin Olive Oil?
Not all olive oils belong to the same category.
Extra Virgin Olive Oil
Extra virgin olive oil, or EVOO, is the highest category of virgin olive oil.
It is produced using mechanical or physical processes and must meet strict chemical and sensory standards.
EVOO can have no more than 0.8% free acidity and must be free from sensory defects.
It is the best choice when you want to enjoy the natural aromas and flavors of the olives.
Virgin Olive Oil
Virgin olive oil is also mechanically produced, but it may have higher acidity and minor sensory imperfections.
Olive Oil
A product labeled simply olive oil generally combines refined olive oil with some virgin olive oil. It has a milder and more neutral flavor than EVOO.
Popular Spanish Olive Varieties
Spain produces olive oil from many different olive varieties. Each one creates a distinctive flavor. Some of the most popular are
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Picual
One of Spain’s most famous olives, Picual is especially associated with Andalusia.
Its oils can be bold, fruity, slightly bitter, and pleasantly peppery.
Try Picual EVOO with tomato toast, grilled vegetables, meats, soups, or hearty dishes.
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Arbequina
Arbequina produces a softer and more delicate style of olive oil.
It is usually fruity, smooth, and less bitter than Picual.
It works especially well with seafood, salads, vegetables, fresh bread, and baking.
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Hojiblanca
Popular in Andalusia, Hojiblanca often creates balanced oils with fruity aromas, gentle bitterness, and a slightly peppery finish.
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Cornicabra
Common in Castilla-La Mancha, Cornicabra produces flavorful oils with fruity, bitter, and spicy characteristics.
Like wine, EVOO can also be a coupage, meaning it is made by blending two or more olive varieties to create a balanced and distinctive flavor profile.
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Royal
Royal is a rare native olive variety from the Sierra de Cazorla in Jaén. It is especially prized for its limited production and protected origin.
Its EVOO is intensely aromatic and fresh, with notes of green grass, ripe fruit, and a naturally sweet finish, creating a distinctive and elegant flavor profile.
Like wine, EVOO can also be a coupage. A coupage blends two or more olive varieties to create a balanced and distinctive flavor profile. Producers may combine varieties to achieve the exact balance of fruitiness, bitterness, aroma, and pepperiness they are looking for.
Explore Spanish Extra Virgin Olive Oil at Deliberico
Ready to taste the differences between Spanish olive varieties? At Deliberico, you can explore premium extra virgin olive oils from Spain, from expressive single-variety EVOOs to carefully crafted coupages.
Here are some of our Spanish EVOOs to discover:
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Palacio de los Olivos EVOO Magnum Gift Case – An award-winning Picual EVOO from Ciudad Real presented in an impressive 1.5-liter Magnum bottle and gift case. A beautiful choice for gifting or entertaining. |
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BeneOliva Ceramic Multicolor Premium Extra Virgin Olive Oil – Another premium EVOO from Alicante in BeneOlive’s colorful ceramic presentation. |
 
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Spanish Tapas Ceramic Red Bottle Premium Extra Virgin Olive Oil – A premium EVOO from Alicante presented in a striking red ceramic bottle that brings Spanish olive oil and beautiful presentation together. |
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O-Med Picual Extra Virgin Olive Oil – Made with 100% Picual olives from Granada, harvested during the last week of October. Expect green, aromatic notes with balanced bitterness and an elegant peppery finish. |
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O-Med Arbequina Extra Virgin Olive Oil – A 100% Arbequina EVOO from Granada with a smoother, fruitier profile and notes of apple, green banana, and almond. |
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Extra Virgin Olive Oil Amphora by Oleo Cazorla – A premium EVOO from Sierra de Cazorla, Jaén, made with a blend of Picual and rare Royal olives. Intensely aromatic and fresh, it offers notes of green grass, fruit, and a naturally sweet finish, all presented in an elegant amphora-style bottle. |
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Oro Virgen Extra Virgin Olive Oil – A 100% Picual EVOO from Jaen made from olives harvested between November and December. Fruity, slightly bitter, and pleasantly peppery. |
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Diosas de Abril Gran Selección Extra Virgin Olive Oil – A great example of an EVOO coupage, blending Arbequina, Hojiblanca, and Picual for a balanced combination of fruitiness, freshness, and peppery intensity. |
How to Choose a Spanish Olive Oil
Start by looking for the words Extra Virgin Olive Oil.
Then consider the olive variety, region, and harvest information.
If you enjoy bold and peppery flavors, try Picual or Cornicabra.
For a softer and fruitier profile, Arbequina is an excellent choice.
A coupage can offer a more balanced combination of several varieties.
You may also see cold extracted on premium bottles. This simply refers to the modern low-temperature extraction method used by many quality olive oil producers.
Most importantly, experiment.
Just like wine, different olive varieties and regions can create very different tasting experiences.
