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Olive oil is the juice of the olive, a fat obtained directly by mechanical means, without the need for any solvents or heating. Its exceptional quality is best appreciated raw, but it also adds a unique flavor when used to braise or fry foods. As both a food and a seasoning, the nutritional qualities of virgin olive oil, and its exceptional flavor, have positioned it at the heart of Spanish cuisine and the Mediterranean diet.

Each variety of olive oil has its own distinctive characteristics, which can be fully appreciated in the extra virgin grades. These differences between the varieties of olive, from which the oil is extracted, are generated by the type of soil, the climate, the collection system, and the extraction methods, among other things.

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  • Title: Olive oil
  • Rights: Copyright ICEX / Dpto. Multimedia / ICEX
  • Photographer: Fernando Madariaga / ICEX

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