olive oil Denominacion de origen
Olive oil is very similar to wine, and certainly
in Spain it is treated with the same if not more reverence. Similairly
to wine, olive oils have quality seals provided by the different
Denominaciones de Origen. These public entities controlled by the
Government are responsible for the strict and high standards of
olive oil production , thus ensuring each particular regions oils
retain both their unique taste and high quality.
growing region of this denominacion is in the south-east of the
province of Cordoba, covering the Ayuntamientos (municipal areas)
of Baena, Luque, Doña Mencía, Nueva Carteya and Zuheros,
which are situated in olive growing regions called Nevadillo-Campiña
and Campiña y Penibética. It protects extra virgin
olive oils produced from the varieties Picudo or Carrasqueño
of Cordoba, Lechin, Chorrúo or Jardúo, Hojiblanca
and Picual. The olives are picked by hand, or beaten from the trees
with poles or the trees are shaken using machines. Thirty per cent
of this of the region's production has this designation. Its oils
are fruity, with floral aromas, a little peppery or bitter and have
a balance of exceptional flavours.
Sierra de Segura
region is located in the north-east of the province of Jaen. The
following Ayuntamientos are all included in the production area:
Beas de Segura, Benatae, Chiclana de Segura, Génave, Hornos
de Segura, Orcera, La Puerta de Segura, Puente Génave, Segura
de la Sierra, Santiago-Pontones, Siles, Torres de Albánchez
and Villarrodrigo. This Andalucian designation protects virgin olive
oil obtained from the varieties Picual, Verdala, Royal and Manzanillo
of Jaen. The olives are picked by hand, and the oils have distinctive
aromas and are sometimes slightly peppery.
Priego de Córdoba
This denominacion protects extra virgin olive
oil obtained from the varieties Picual, Picudo and Hojiblanca of
a natural region located in the south-east of the province of Cordoba,
bordering on the provinces of Jaen and Granada. It includes the
Ayuntamientos of Almedinilla, Carcabuey, Fuente Tójar and
Priego de Córdoba.
within the beautiful Parc Nacional of Sierra Magina , in the central
part of southern Jaen. It includes the Ayuntamientos of Albánchez
de Ubeda, Bedmar-Garcíez, Solera, Jimena, Jódar, Larva,
Mancha Real, Pegalajar and Torres. This denominacion protects the
varieties Picual and Manzanillo of Jaen. Its oils are very stable,
very fruity and slightly bitter. Their colour varies from intense
green to a golden yellow depending on the harvest time and their
geographic location within the region.
Sierra de Cazorla
with Bajo Aragon, this is the newest Denominacion de Origen. The
production area is located in the south-east of the province of
Jaen in Andalucia. It covers extra virgin olive oils made from the
Picual variety which is characteristic of this region. These are
a yellowish green, with an intense fruitiness and fresh fruit flavour
(apple, almond, fig), with a slight bitterness and piquancy.
protects oils obtained from the varieties Arbequina, Royal and Morrut.
The producing area is a strip of the province of Tarragona, perpendicular
to the Mediterranean Sea which, starting from Les Garrigues of Lerida,
crosses part of the regions of El Priorato, El Bajo Campo, El Alto
Campo, El Tarragonés and La Ribera del Ebro from north-west
to south-east. The olives are picked by hand, and as in Les Garrigues,
its oils are fruity or sweet depending on the harvest time.
Montes de Toledo
producing area is located in the center of the Iberian Peninsula,
in the region of Castile-La Mancha. More specifically, its 103 towns
spread from the southwestern areas in the province of Toledo to
the northwestern areas from Ciudad Real.
provinces of Zaragoza and Teruel in the region of Aragon are the
growing area for this Denomination which protects extra virgin olive
oil extracted from the Empeltre (minimum 80%), Arbequina and Royal
varieties. Its colour varies between golden yellow and old gold.
The flavour is fruity at the start of the harvesting period with
a slight almond flavour, no bitterness, and a touch of sweetness
Spanish olive oil links: Olive
oil Denominacion | Olive
oil information | Olive
This is wonderful at any time of day, we have it
for breakfast at about 10, or as a snack or starter.
You will need:
- A day old barra (french stick)
- A peeled clove of garlic
- Extra virgin olive oil
- Fresh tomato
Slice the barra lengthwise and toast until golden,
then rub the toasted side with the garlic clove
all over. Take the tomato and slice in half and
rub vigourously over the toast. Drizzle lots and
lots of olive oil onto the toast let it soak in
and enjoy! Some people like to sprinkle a little
salt on too.