history and tradition
Olives have been the heart of
the culture and cuisine in Spain
for more than 2,000 years
The sunny weather of southern Europe, temperate winters and rich, fertile soil are idyllic for growing the perfect olive.
A large portion of olives are used solely for the purpose of oil extraction, while only a select few are deemed suitable enough to be processed and eaten as table olives.
Making the grade depends on a variety of factors, such as the fruit’s fat content, the size of the pit in comparison to the flesh, how easily the pit can be removed, as well as the skin’s overall characteristics. If an olive has a small, smooth pit, average fat content, delicately tasty but firm flesh, as well as fine skin, it is given the green light as a table olive.
Today there are around 850 million olive trees on earth, covering more than 10 million hectares of land. Spain is the first olive producing country in the world, followed with a big gap by other countries in the Mediterranean Basin.
Spain is also the top olive exporting country in the world and the United Kingdom is one of the main destinations. This edible treasure is hard to grow in cold places because they need a lot of warmth and sunlight in the summer months and very little rain, that is why Spanish olives are probably the best in the whole world. Let’s enjoy them!
Types of olives
It’s a common misconception that the colour of an olive denotes its variety. Colour simply signifies when an olive was picked from the tree. This variation offers a wide choice of tastes and textures.