Origin of olive oil: ancient roots, eternal flavor

History of Olive Oil: From Its Origins to Food

Olive oil has been present in the history of the Mediterranean for millennia. It is no exaggeration to say that it has accompanied the most influential civilizations of the ancient world, from the Near East to the Iberian Peninsula. But when did its production truly begin? And at what point did it transition from a wild resource to a valued food?

The earliest evidence of domesticated olive trees and oil use dates back to the 4th millennium BC in regions such as Canaan and Crete, where olives were already pressed to obtain a liquid used for cosmetic, medicinal, and ritual purposes. Oil was not yet a common food; it was a luxury good, laden with symbolism.

It was the Phoenicians, starting in the 8th century BC, who introduced olive cultivation to the south of the Iberian Peninsula. Then came the Greeks, who expanded its use and knowledge, and later, the Romans, who industrialized it and fully integrated it into their diet. During the Roman Empire, the region of Hispania — especially Baetica (present-day Andalusia) — became one of the main centers of olive oil production.

The remains of thousands of amphorae found at Monte Testaccio in Rome confirm the magnitude of this trade: Hispania supplied a large part of the empire. The olive mills, many of them excavated in archaeological sites, show us a surprisingly advanced production system for their time.

With the arrival of the Visigoths and then the Muslims, oil remained fundamental, both in food and in domestic lighting and therapeutic uses. By the Middle Ages, its presence was as common as it was essential.

Today, thousands of years later, it remains a key food in the Mediterranean diet. Its function hasn't changed much, but we have learned to appreciate its diversity, nuances, and value.

You might be interested in > Real Fábrica Olive Oil Tasting Pack

Olive Oil in Spain: Production, Territories, and Cultivation

Spain is, by far, the largest producer of olive oil in the world. It is estimated to account for more than 45% of global production, with over 2.5 million hectares of olive groves.

But beyond the data, olive cultivation has shaped landscapes, rhythms of life, and economic models in vast areas of the country. From centenary olive groves in Jaén, Córdoba, or Toledo, to modern farms in Catalonia or Aragon, olive oil is part of the territory and its agricultural structure.

This map shows several cultivation models: traditional olive groves, with lower tree density, manual harvesting, and strong ecological and patrimonial value; and intensive and super-intensive olive groves, more mechanized, with higher yields, but also with greater environmental challenges.

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The challenge is to find a balance between productivity, sustainability, and quality. Fortunately, more and more projects are committed to producing excellent oils while respecting the environment, the natural rhythm of the fruit, and the diversity of native varieties.

Types of Olive Oil: Characteristics and Uses

Not all olive oils are the same, neither in their production process nor in their organoleptic characteristics. The most common categories found in stores are:

• Extra Virgin Olive Oil (EVOO): Cold-extracted, free of defects, with acidity below 0.8%. It is of the highest quality, with intact flavor, aroma, and antioxidant properties. Perfect for raw consumption, although many also use it in cooking due to its thermal stability.
• Virgin Olive Oil: Also natural and unrefined, but may present slight organoleptic defects. Its acidity can reach up to 2%. Provides flavor, though with less intensity.
• Olive Oil: A blend of refined olive oil (deodorized and purified to eliminate defects) and a percentage of virgin oil. It is more neutral, with a mild flavor and suitable for daily culinary use.
• Olive Pomace Oil: Obtained from the solid residue of the olive (pomace), from which oil is extracted using physical methods and then refined. It is usually mixed with virgin oil to make it suitable for consumption. Although of lower gastronomic quality, it is stable at high temperatures.

Olive Varieties for Olive Oil and Their Profiles

The olive variety decisively influences the oil's profile: its flavor, aroma, texture, and recommended use. These are the main varieties cultivated in Spain:

Picual

The undisputed star of Andalusian olive groves, especially in Jaén, Córdoba, and Granada. It produces intense, full-bodied oils, with balanced bitterness and a present pungency. It has herbaceous notes, reminiscent of olive leaf and green tomato. It is one of the most stable oils (oxidation resistance), making it excellent for both raw consumption and cooking.

Arbequina

Originating from Catalonia and widely extended in Aragon and other regions. It produces soft, sweet, fluid, and very aromatic oils. It presents notes of apple, banana, or almond. Its low stability makes it ideal for raw consumption and short-term use.

Hojiblanca

Predominant in Córdoba, Málaga, and Seville. Its oils are balanced: a sweet entry, with medium bitterness and an elegant final pungency. It has aromas of fresh grass, almond, and artichoke.

Cornicabra

Characteristic of Castilla-La Mancha and the central peninsula. It yields full-bodied oils, with fruity notes, slightly bitter and pungent. Very rich in polyphenols, it preserves well and provides intensity without excess.

Picuda

Typical of Córdoba, also cultivated in Granada and Málaga. It produces very aromatic, soft, fruity oils, with notes of green apple, olive leaf, and nuts. Its elegant profile makes it ideal for raw consumption and pairing with delicate dishes.

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Empeltre

Native to Aragon, also cultivated in the Balearic Islands and some areas of the Ebro. Its oil is soft, sweet, and fluid, with notes of ripe apple and nuts. It is excellent in salads, mayonnaise, and cold dishes.

Royal

Native to the Sierra de Cazorla (Jaén). It produces a very aromatic oil, with a sweet, fruity, and delicate flavor. It is a rare but highly prized variety.

Castellana (or Verdeja)

Originating from Guadalajara, Cuenca, and Madrid. It offers complex oils, with herbaceous notes and a slight pungency. Highly valued in Designations of Origin such as La Alcarria.

Manzanilla de Sevilla

Known primarily as a table olive, but it also produces a medium fruity EVOO, with a mild bitterness and vegetable aromas. It is mainly cultivated in Seville and Huelva.

How to do an olive oil tasting in 5 steps

Extra virgin olive oil is not just used; it's savored. Learning how to taste it helps you distinguish nuances, assess its quality, and know what type of olive is behind it. And no, you don't need to be an expert.

Here are the basic steps to taste oil like a professional taster:

1. Use a small, dark glass if possible
So that the color doesn't influence you. The important thing is in the aroma and flavor.

2. Gently warm the glass between your hands
Cover the top with your palm while warming it. This helps release the oil's aromas better.

3. Smell calmly
Bring it close to your nose and inhale deeply. Do you notice fruity aromas, grass, apple, tomato, almond?

4. Taste and spread in your mouth
Take a small sip. Spread it across your entire tongue, as if you were wine tasting. You will detect bitterness, sweetness, and pungency depending on the variety.

5. Identify the aftertaste
After swallowing, what remains? That aftertaste speaks to the character of the oil and the quality of the olive.

Oil Tasting: A Practical Guide to Comparing Flavors

Tasting olive oil is not just about swirling a glass and smelling. It's a simple and practical way to understand what each variety and producer has to offer.

A good exercise is to try extra virgin olive oils of different varieties with neutral bread or a single spoonful: What notes appear first? Is it sweeter or spicier? What lingers in the mouth?

At Real Fábrica, we have put together an oil tasting pack that allows you to explore different varieties and profiles: from a robust-flavored Changlot Real extra virgin oil, to an oil infused with black truffle, as well as a softer-profile family edition, a smoked one, and others with chili, garlic, or pepper. All presented on a wicker tray ready to give as a gift — or to enjoy yourself, spoon in hand.

Discovering the world of oil begins by tasting it. And understanding it, by comparing it.

Buy Real Fábrica Olive Oil Tasting Pack

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