Spain is one of the world's leading producers and exporters of olives. Each region of the country has a specific type of olive, although the most famous is the Picual; due to its diverse uses, this Picual variety is the most predominant and widespread throughout the province of Jaén.

Olives are a representative symbol of Spain because they are a high-quality product; they can be found in different shades, black, green, and others that simply vary by color. In this article, we will talk about the most commercialized olives in Spain.

Olives are usually purchased pitted, sometimes whole, crushed, and even stuffed, along with some dressings. It is a staple food that cannot be missing from the table, whether used as a condiment or as an accompaniment to a dish.

There are 7 types of olives in Spain. Here you will learn a little about each one, so let's start with:

Picual Olive

It originates from an ovoid-shaped fruit and is mainly grown in Jaén, Granada, and Córdoba. It occupies a large number of hectares for its production, totaling 750,000. It has very good resistance to oxidation, 80% oleic acid, and excellent stability against rancidity. It is used solely to produce oil and is perfect for all types of dishes, from fried foods to fish. A tip you should know is that you can also use it in desserts.

Manzanilla Olive

It is the most popular and preferred in Seville for its exquisite use as a garnish; it has good fermentation and is so delicious that it is used in many parts of the world. It is a must-have in salads due to its intense flavor, and it is essential for an appetizer, but in addition to that, in tapas, its aroma and flavor cause an explosion on the palate.

Gordal Sevillana Olive

It is quite fleshy and large in size; its texture must be handled with care as it is sensitive and delicate when turned into a table olive. It comes from Andalusia and is typically consumed while drinking cold beer.

Empeltre Olive

When tourists arrive in Aragon, the first thing they do is eat this olive for its black color; it has a fruity aroma, but the most prominent aroma is apple. Its flavor is sweet and very mild. It is not bitter and does not have the "bite" of the Picual olive. It differs from the others because its oil has a golden or very light yellow hue; it is elongated and asymmetrical.

Pair its flavor with onion, tomato, and why not, with a full-bodied wine?

Arbequina Olive

You can also find it in Aragon, but it is produced mainly in Catalonia; its name dates back to the 17th century and was given by the Duke of Medinaceli. This type of olive is small, somewhat symmetrical, and oval-shaped.

Many think that because of its small size, it does not concentrate its aroma well, but it is quite the opposite; it is fruity and tends to be green and yellow. When you perceive its aroma, you imagine you are tasting many fruits combined in one olive.

It is highly valued and goes very well with white wines and fish.

Cornicabra Olive

It is grown in dry and cold areas so that each of its nutrients can be preserved. It provides an extra virgin olive oil with a fruity scent; its flavor is intense and somewhat bitter. When you taste it, you will notice a fine taste of olive leaf on your palate. The shape of this olive is curved, and its color is green.

Hojiblanca Olive

If you have already tried the aforementioned ones, this could be one of your favorites because the aroma you perceive is the same one you will experience when taking a bite, as it has notes of artichoke and aromatic plants, which makes it feel sweet but at the same time bitter and spicy. This olive has white leaves, which is how it differs from the others. The harvest is produced in Córdoba, Seville, Málaga, and Granada.