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Frequently asked questions

Good quality olive oil is characterised by a fresh, harmonious balance of flavours and low acidity. The origin of the olives, the extraction method and careful storage all play a decisive role. Some of the most renowned regions for olive oil production in Spain include Andalusia, Catalonia and the regions around Toledo and Córdoba. You can read more about this on our blog.

Spanish olive oil is characterised by its variety of flavour profiles, its high quality and its long tradition of olive oil production. Spain is the largest producer of olive oil in the world and offers a wide range of varieties and qualities. Spain's Mediterranean climate and diverse landscapes create ideal conditions for the cultivation of olives and the production of high-quality olive oil.

"Spanish olive oil" simply refers to olive oil produced in Spain, while "regular olive oil" is a broader term that encompasses olive oil from different regions and countries. However, Spain is known for producing some of the best olive oils in the world, so Spanish olive oil is often used as a synonym for high-quality olive oil.

The best olive oil in Spain can come from different regions, as each region produces its own unique varieties and qualities. Some of the best known olive oil regions in Spain are Andalusia, Catalonia, Castilla-La Mancha and the Valencia region. Within these regions, there are numerous production areas that are known for producing high-quality olive oil. Our extra virgin olive oil from Venta del Barón comes from the heart of Andalusia, more specifically from Priego de Córdoba (protected designation of origin).