Spanish extra virgin olive oil

Olive varieties to obtain the best EVOO oil

In this article, we will explore in detail the most outstanding olive varieties and their influence in obtaining the best EVOOs, highlighting their sensory profiles, technical characteristics and their relevance in the market.

The importance of olive selection in olive oil production

The process of extra virgin olive oil production begins in the fields, where the choice of olive variety is crucial. The unique combination of factors such as climate, soil and altitude affect the aromatic and taste profile of the oil. Let’s take a look at the main varieties:

Traditional varieties

Picual (Olea europaea var. europaea)

Constituting nearly 50% of Spanish production, the Picual olive is recognized for its high resistance to adverse conditions and its high oil yield. Its sensory profile is robust, with a slightly bitter taste and a spicy touch, ideal for use in cooking.

Arbequina (Olea europaea var. europaea)

This variety, originally from Catalonia, stands out for its smoothness and fruity fragrance. Its oil is more delicate, with sweet notes and a slight hint of almond. It is appreciated for its versatility in gastronomy.

Emerging varieties

Cornicabra (Olea europaea var. europaea)

Originating from the Castilla-La Mancha region of Spain, Cornicabra is known for its high oleic acid content and slightly bitter taste. Its resistance to oxidation makes it an attractive option for the production of quality EVOOs.

Koroneiki (Olea europaea var. europaea)

Originally from Greece, the Koroneiki olive is small but powerful, with a high fat yield and an intense fruity aroma. It is a popular choice in the production of single-varietal oils.

Varieties of olive trees in the Valencian Community

The Mediterranean region of the Valencian Community is home to a rich diversity of olive trees, each contributing its uniqueness to the production of extra virgin olive oils. These varieties, rooted in Valencian history and tradition, offer unique sensory profiles and contribute to the region’s reputation for quality EVOO production.


This variety, native to the Valencian Community, is recognized for its adaptability to different types of soil and its resistance to diseases. Blanqueta oils usually present fruity notes and a balance between bitter and spicy, with herbaceous nuances.


Originally from the province of Alicante, Alfafara is valued for its high fat yield and complex sensory profile. Its oils stand out for their fruity aroma, with sweet touches and a slight bitterness.

Royal Changlot

Known for its hardiness and resistance to cold, the Changlot Real variety is one of the preferred options for oil production in the region. Its oil is usually balanced, with herbaceous notes and a slight bitterness.


Farga, grown mainly in the province of Castellón, is prized for its adaptability to mountainous terrain and its ability to produce oils with a mild, fruity flavor, with hints of almond.

Integration of Valencian oil in the World of EVOO

These indigenous olive varieties of the Valencian Community not only bring diversity to the EVOO landscape, but also reflect the cultural heritage and passion for quality olive oil production in the Mediterranean region.

The combination of these varieties, together with the appropriate cultivation and extraction techniques, allows the production of Valencian extra virgin olive oils with unique sensory profiles that capture the very essence of this region.

Determining factors in the choice of variety

Climate and Terroir

Climate and geographical environment have a significant influence on the development of olives. Varieties such as Arbequina thrive in more temperate climates, while Picual excels in more arid and warmer conditions.

Extraction and storage processes

The method of extraction of the essential oil from the olive is another determining factor. Cold extraction, for example, better preserves the sensory attributes and nutritional properties of the oil.

Storage also plays a crucial role. Varieties with high polyphenol content, such as Picual, tend to maintain their quality longer if stored properly, protecting them from light and heat.

Market trends and preferences

Consumer preferences are constantly evolving. Currently, there is a growing demand for single-varietal oils due to their uniqueness and traceability. Varieties such as Koroneiki are gaining ground in the international market for their distinctive aroma and versatility in the kitchen.

Innovation and Development

Research in the field of olive growing is constantly evolving, giving rise to new hybrid varieties with unique sensory profiles and characteristics adapted to different climatic conditions. These innovations open up new opportunities for producers and consumers, further diversifying the EVOO landscape.


The choice of olive variety is a crucial element in the production of quality extra virgin olive oils. The diversity of sensory profiles, combined with environmental and technical factors, offers a wide range of options for producers and consumers.

Understanding these varieties and their characteristics allows us to appreciate the complexity and richness of this ancient product. Ultimately, the excellence of an EVOO depends not only on the olive variety, but also on the meticulous care taken from the field to extraction, bringing to the table the fruit of a tradition rooted in the Mediterranean culture.

This article aims to be an informative guide for those passionate about quality and authenticity in the world of extra virgin olive oils, offering a detailed overview of the varieties and their distinctive attributes.

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