Little by little we have all learned what to look for when it comes to buying and savoring Spain’s wonderful olive oils.
We look for key words like “virgin”, or even better, “extra virgin“. We look for production indications like “cold-pressed” or “mechanical means only”, and at times even seek out certain varieties of olive (Arbequina, Picual, Cornicabra…), based on our personal preferences or food pairing.
But did you know that an olive tree produces the best quality and largest crops between the age of 35 and 100 years old?
Or that the olive oil must be extracted in the olive mill the very same day that the fruit is harvested?
In fact, how much to any of us really know about how this incredible Spanish product is made?
For a great interactive overview of where extra virgin olive oil comes from – from tree to table – check out this link on Foods from Spain: