Olive oil Spain

Andalusia is the world's largest olive oil region — and home to a variety of cultivars that are rare in Italy. At genussland, you will find Spanish extra virgin olive oils from producers dedicated to single-varietal pressing, rather than blending.

Picual, Royal, Arbequina — the Spanish varieties

The Picual is by far the most common Spanish olive: robust, spicy, with good storage potential. The Royal is a rarity — an almost forgotten variety that Castillo de Canena in Jaén has brought back into cultivation. The Arbequina offers a milder, almost sweet profile and is particularly good for baking, with white fish, and in vinaigrettes.

Four producers, four distinct styles

Castillo de Canena was the first Spanish producer to establish a premium line with the Royal. Azada presses a fruity-sweet Arbequina that works well in everyday Mediterranean cuisine. Nobleza del Sur is certified organic and combines Hojiblanca and Picual into a balanced line. OMED refines high-quality basic oils into unusual flavored varieties.

What to use Spanish olive oil for

Picual is the all-rounder for pasta, braised dishes, and bread. Royal and Arbequina belong in the bowl on the table — over tomatoes, soft cheese, or for the last drop over soup.

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