Extra Virgin Olive Oil Producing Regions in Spain

By Mercedes Uceda , expert in sensory analysis of olive oils and professor at the University of Jaén. Updated in 2025.

Spain produces 45% of the world's olive oil. Andalusia accounts for 80% of that production, but each province and region has its own varieties, climate, altitude, and olive-growing tradition. The result is a diversity of oils unmatched by any other country.

Choosing olive oil by origin is just as valid as choosing it by variety or use. Each region imparts its own character: a Picual from Jaén doesn't taste the same as a Picual from Granada, even if it's the same variety. The terroir—the combination of soil, climate, and altitude—makes all the difference.

In this guide we explain the main producing regions of Spain, what varieties each one cultivates, what oil profile to expect and what oils we have from each origin in our store.

Jaén: the world capital of olive oil

Jaén is, by itself, the largest olive oil producing province in the world. It contributes nearly 37% of the national production and boasts more than 66 million olive trees spread across half a million hectares. Municipalities like Martos—known as the "Cradle of the Olive Grove"—and Villacarrillo, home to one of the world's largest olive oil cooperatives, are leading examples in the sector.

Main variety: Picual (absolutely dominant, covering more than 90% of the area). Royal de Cazorla is also cultivated in the Sierra de Cazorla, an exclusive variety with a sweet and mild profile that produces gourmet oils in very limited quantities.

Oil profile: intense, full-bodied, bitter, and spicy. Picual olive oils from Jaén have the highest polyphenol content and are among the most stable in the world. The mountain regions (Cazorla, Segura, Las Villas, Sierra Mágina) produce particularly aromatic oils thanks to the altitude and cool temperatures during harvest.

DOPs: Sierra Mágina , Sierra de Cazorla, Sierra de Segura.

In our store: See oils from Jaén →

Granada: varietal diversity in mountain landscapes

Granada is our home. The olive groves of Granada stretch from the tropical coast to the inland mountains, at altitudes ranging from sea level to 1,000 meters. This geographical diversity results in a variety of olive oils that few regions can match.

Main varieties: Frantoio (especially in the Lecrín Valley), Lucio (native variety of centuries-old olive trees), Hojiblanca (Poniente Granadino), Lechín de Granada and Picual.

Olive oil profile: very varied. From the elegant and complex Frantoio olives of the Lecrín Valley to the smooth and fragrant Lucio olives, passing through balanced Hojiblancas from the Poniente region and mountain Picuals with a special freshness. It's a province to explore.

DOPs: Montes de Granada, Poniente de Granada.

Olive oil tourism: Granada is also an exceptional destination for olive oil tourism . In our olive oil shop in the center of Granada, you can taste oils from all over the province—and all over Spain—before you buy.

In our shop: View Granada oils →

Cordoba: recognized quality and cooperative tradition

Córdoba is Spain's second-largest olive oil producing province and one of the most renowned for the quality of its olive oils. The Subbética Cordobesa region, in particular, has become one of the most awarded areas in the world, with olive mills appearing year after year in the Evooleum and Iberoleum guides.

Main varieties: Hojiblanca (dominant in the Subbética), Picudo (native variety, very aromatic), Picual (northern area).

Oil profile: Hojiblanca olives from the Subbética region are balanced, aromatic, and have a very elegant almond finish. Picudo olives contribute fruity complexity and a characteristic sweetness that makes them very special. The combination of both varieties in blends produces some of the most awarded olive oils in the world.

DOPs: Baena, Priego de Córdoba , Lucena.

In our store: View oils from Cordoba →

Malaga: unique varieties between sea and mountain

Málaga has a more moderate production than Jaén or Córdoba, but its varietal richness is extraordinary. The contrast between the coast, the mountainous Axarquía region, and the Antequera plateau results in oils with very different profiles within the same province.

Main varieties: Hojiblanca (Antequera, dominant area), Verdial de Vélez-Málaga (exclusive to the Axarquía), Manzanilla Aloreña (Guadalhorce Valley, first table olive with PDO in Spain).

Oil profiles: Hojiblanca olives from Antequera are balanced and fruity, protected by the Antequera PDO. Verdial olives from the Axarquía region are sweet, smooth, and have tropical nuances not found anywhere else. These are mountain olive oils, made with hand-picked olives from steep terrain.

PDOs: Antequera Oils.

In our shop: View oils from Malaga →

Seville: volume and quality seals

Seville is one of the major producers in Andalusia, with an extensive olive-growing area that combines high-volume production with internationally recognized premium quality zones.

Main varieties: Hojiblanca, Manzanilla, Arbequina, Picual.

Oil profile: the Estepa region stands out in particular. Its oils, protected by the Estepa PDO, are highly valued for their balanced flavor and organoleptic qualities. It is one of the most recognized PDOs both in Spain and in international markets.

PDOs: Steppe.

Castilla-La Mancha: the emerging power

Castilla-La Mancha is the second largest olive-producing region in Spain, with Toledo province being a leading producer. In recent seasons, it has reached record production levels, and its olive oils have gained international recognition for their increasing quality.

Main varieties: Cornicabra (dominant in the Montes de Toledo, second most cultivated variety in Spain), Picual, Arbequina.

Oil profile: Cornicabra olives produce aromatic, complex oils with a medium-high fruitiness, notes of grass and green apple, and a moderate but persistent bitterness and spiciness. These oils have their own distinct character, quite different from the Andalusian profile, and excellent stability.

PDOs: Montes de Toledo .

In our store: View oils from Castilla-La Mancha →

Catalonia: the birthplace of the Arbequina

Catalonia is home to Arbequina , one of the world's most prized olive varieties. The regions of Les Garrigues, Priorat, and Baix Ebre produce oils that have put Catalonia on the international olive oil map.

Main varieties: Arbequina (dominant), Arbosana, Farga (an ancient variety, very minor).

Oil profile: smooth, sweet, fruity, with notes of apple, banana, and almond. Les Garrigues (PDO) oils have a slightly more pronounced character than Arbequinas from other regions: more green fruitiness, with a touch of bitterness and almond that distinguishes them.

DOPs: Les Garrigues, Siurana, Baix Ebre-Montsià, Terra Alta.

Extremadura: tradition and growth

Extremadura, especially Badajoz, has a deep-rooted olive-growing tradition that has been undergoing a significant qualitative leap in recent years. New olive mills are focusing on premium extra virgin olive oil, with results that are attracting attention within the industry.

Main varieties: Morisca (native), Manzanilla Cacereña, Verdial de Badajoz, Picual, Arbequina.

Oil profile: The native varieties of Extremadura produce oils with their own distinct character, different from those of Andalusia and La Mancha. The Morisca variety yields fruity oils with hints of grass and almond and a characteristic smoothness.

DOPs: Gata-Hurdes, Monterrubio.

Almería: the desert that produces oil

Almería has a modest production within Andalusia, but it has generated one of the most interesting cases in the Spanish olive oil sector. Companies like Oro del Desierto have demonstrated that in extreme conditions—organic olive groves in the Tabernas Desert—it is possible to produce internationally recognized, top-quality oils.

Main varieties: Picual, Arbequina, Hojiblanca.

Oil profile: Almería's oils reflect an extreme terroir: intense sun, little water, and mineral soils. The result is concentrated oils with a strong character and a personality you won't find anywhere else.

Does origin matter?

Yes, absolutely. Just as a Rioja doesn't taste like a Ribera del Duero even though both are Tempranillo, a Picual from the Sierra de Cazorla doesn't taste like a Picual from the Jaén countryside. Altitude, climate, soil, and the practices of each olive mill create real differences in the oil.

Exploring olive oils by origin is one of the most enriching ways to delve deeper into the world of extra virgin olive oil. You can start with our region— Granada and Jaén —and then expand to Córdoba , Málaga , and Castilla-La Mancha .

And if you want to compare regions firsthand, come to our olive oil shop in Granada and taste oils from different origins, or book a guided tasting where Mercedes explains how the terroir influences each oil.