Spain grows over 200 types of olives. Each one with its own personality. Round, pointy, big, small. Mild and fruity or bold with a bite. You taste the difference in the oil. One country, endless flavour.

An olive is just an olive? Not even close

From arbequina to verdial, every olive brings its own aroma, finish and cooking vibe. Some shine in a salad, others belong on warm bread. And some are perfect for frying. Or dipping. Or just spooning straight from the bottle.

Mono-varie-what now?

Oil made from one single olive type is called ‘monovarietal’. Think pure picual or only hojiblanca. Blend a few together? That’s a ‘coupage’. Most producers mix them to create a balanced flavour. Kind of like perfume, but edible.

Can you cook everything with any kind of oil?

Absolutely. Use what you like. Arbequina is soft and subtle, picual brings more punch. Your call. Try the same dish with different oils and see what happens. Big changes in small spoons.

Arbequina

Smooth, fruity, slightly sweet. No bitterness, no burn. Smells like apple, almond and banana. Great for salads.

Cornicabra

A classic from Toledo with a twist. Light bitterness, mild pepper. Notes of olive leaf and apple.

Picudo

Fresh and green. Smells like apple and leaves. Grown mainly in Córdoba and Málaga.

Royal

Soft and rich. Think ripe figs. Less sharp than picual, but packed with fruity notes.

Lechín de Sevilla

Green, spicy and bitter, but nicely balanced. Found mainly in Sevilla, Cádiz and Córdoba.

Blanqueta

High on fruit, big on bitterness and heat. Pale skin, bold taste. A true Valencian.

Lechín de Granada

Gentle and sweet. Not too loud, but very easygoing.

Morisca

Ripe and fruity. Mild and pleasant. Common in Badajoz and Sevilla.

Alfafara

Balanced bitterness and pepperiness. Hints of banana and ripe tomato. A bold character.

Verdial de Badajoz

Soft yet spicy. Tastes like almond and ripe fruit. Mild bitterness, sharper finish.

Manzanilla de Sevilla

Used for oil and as table olives. Mildly bitter and spicy. Notes of grass, almond and fig.

Verdial de Huévar

Green and bold. Intense bite and bitterness. Strong flavours of green almond and fig.

Gordal Sevillana

Big, bold and famous. Best on a tapas plate. Low oil content, high on table appeal.

Hojiblanca

Tastes like fresh-cut grass and artichoke. Starts sweet, ends with a spicy kick. All-rounder.

Picual

Spain’s number one. Robust, stable and heat-resistant. Strong green olive flavour with bite.

Empeltre

Gentle and fruity. Barely bitter. Tastes like green apple and almond. A true Aragón native.

Sevillenca

Sweet and fruity. A little kick, hardly any bitterness. Flavours of banana and green apple.

Aloreña

Typical of Málaga. Light green, fruity, and grassy. Balanced and fresh.

Farga

Intense and bold. Strong nutty notes, especially almond and walnut.

Manzanilla Cacereña

All about balance. Sweet, bitter, spicy in perfect harmony. Tastes like grass, tomato and green apple.

Verdial de Vélez-Málaga

Smooth with a touch of spice. High in fruity notes. Strong taste of ripe fruit.

Morrut

Almond, apple, and a little kick. From Castellón and Tarragona. Slight bitterness, mild heat.

Changlot Real

Green, nutty, a bit woody. Big flavour from Valencia. Complex and intense.

Castellana

Fresh, herby and fruity. Slightly peppery. Only found in oils from La Alcarria.

Villalonga

Big in Valencia. Light bitterness, subtle heat. Strong flavour, zero fuss.

Want to taste olive oil with attitude? Start at the bottle. Pick one, sniff it, taste it, compare. Test it on your favourite dish. Every kitchen has its own flavour. So does every oil.

(c) photo and source: www.aceitesdeolivadeespana.com