Extra Virgin Olive Oil is essential in Andalusian gastronomy. Oil is the essence of the olive, its ‘liquid gold’. It is a daily pleasure to taste the Extra Virgin Olive Oil (EVOO) of Andalusia when it is poured on salads, vegetables, pâtés, bread or toast. It is irreplaceable when making Andalusian gazpacho, Cordovan salmorejo or porra Antequerana, sauces, mayonnaises and alioli and is unbeatable with tomatoes, ham, cheese and Andalusian wine.
Extra Virgin Olive Oil is the great secret of fried fish, shrimp omelettes, fried vegetables, marinades, tempuras and roasts. Also, the succulent sautés and stews that have to be made ‘with love’, without haste, gently cooked over a low temperature, to keep all their healthy properties intact.
Andalusia is the region that produces the most olive oil in the world, with the province of Jaén at the forefront, it is internationally recognised as ‘The World Capital of Olive Oil’. You will find the best Extra Virgin Olive Oils in the world in Andalusia. Discover the fascinating process of obtaining and taste, flavours and nuances of its excellent varieties.
Extra Virgin Olive Oil is an essential element of the Mediterranean Diet, due to its organoleptic characteristics and its health benefits. Daily consumption prevents cancer, cardiovascular disease, diabetes and cholesterol problems. It also delays ageing.
Undoubtedly, one of the most outstanding peculiarities of the Andalusian olive oil production is the weight that Extra Virgin Olive Oil is acquiring in a joint effort to offer high quality while preserving all the natural health and organoleptic properties of olives, since Extra Virgin Olive Oil is only subjected to mechanical processes in its extraction.
Olives are picked directly from the tree at their optimal moment of ripeness and they are milled within 48 hours to ensure that the quality that the olives have in the olive tree is maintained.
Extra Virgin Olive Oil is then stored in cellars, stainless steel tanks, trujales or metallic deposits coated inside by inert materials in order not to alter its properties. The manufacturing process is an entirely natural process, without any chemical treatment or additives. Both production and manufacturing of Extra Virgin Olive Oil with Protected Designation of Origin must be carried out within the specific designation territory.
The extent of the area covered by the eight Andalusian provinces favours the existence of a wide variety of oils, thanks to their climatic and orographic differences, allowing each one of them its own personality. Some of the most widespread olive varieties are Picual, Hojiblanca, Picuda, Lechín de Sevilla, Lechín de Granada or Verdial de Huévar, and Arbequina – olives grown in the ideal environment to produce high-quality oil.
The richness and variety of Andalusian Extra Olive Oils is reflected in the recognition of twelve Protected Designations of Origin, each one featuring its own characteristics. The listing by provinces is as follows: Cádiz (PDO ‘Sierra de Cádiz’); Córdoba (PDO ‘Baena’, PDO ‘Montoro-Adamuz’, PDO ‘Priego de Córdoba’ and PDO‘Aceite de Lucena’); Granada (PDO ‘Poniente de Granada’ and PDO ‘Montes de Granada’); Jaén (PDO ‘Sierra de Cazorla’, PDO ‘Sierra Mágina’, PDO ‘Sierra de Segura’); Málaga (PDO ‘Antequera’); Sevilla (PDO ‘Estepa’).