Olive oil is a plant based oil made from the fruit of the olive tree. It’s not only delicious but also packed with health benefits. It’s especially rich in monounsaturated fats mainly oleic acid and polyphenols, which are natural antioxidants found in virgin and extra virgin olive oil. It’s also a good source of vitamin E, which supports both overall health and skin. Most olive trees are grown around the Mediterranean, with Spain being the world's largest producer and exporter. In fact, Spain has more than twice the olive-growing area of Italy, which is the second-largest producer.

When choosing olive oil, it's helpful to understand the different quality grades:

• Extra virgin olive oilis the highest quality. It’s cold pressed at no more than 27°C  80.6°F within 24 hours of harvesting, without heat or chemicals, preserving both flavor and nutrients.

• Virgin olive oilis still good quality, but slightly milder in flavor.

• Olive oil(without "virgin") is more refined and neutral in taste. It's made using heat and is well-suited for cooking.

Once the cold-pressed oil is extracted, the remaining pulp is sometimes processed to produce what's called olive pomace oil. This is a more industrial product, commonly used for cooking.

To preserve the quality of your olive oil, storage matters. It should be kept in a dark, cool place ideally between  13°C and 25°C If it gets too warm, the oil can go rancid, which ruins the flavor. If it’s stored too cold, it may turn cloudy and solidify a bit, but this is harmless and reversible when the oil returns to room temperature. Unopened bottles of olive oil typically last about two years, though some premium oils like freshly pressed "novello" oils have a shorter shelf life and are best enjoyed quickly.

Several factors affect the taste and quality of olives such as the type of soil they grow in, the climate they mature in, how ripe they are at harvest, and how carefully they’re cleaned afterward. If the olives are damaged during harvesting or transport, they can start to ferment, which raises the acidity and lowers the quality of the oil.

It’s actually the antioxidants in the oil that give it that distinctive peppery kick and slight bitterness you might notice in a good extra virgin olive oil. There are machines that can harvest olives, but they usually require a lot more cleaning afterward.

A simpler  more traditional method is to lay out tarps under the trees and hit the branches with sticks, so the olives fall down. This works best later in the season, when the fruit comes off the stem more easily.

If producers really want to take the best care of the olives, they can pick them by hand. It’s gentle on the fruit but very labor-intensive and that’s reflected in the cost. To produce just 1 liter of olive oil, you need about 3,600 olives,  which is roughly 6 kilograms.

Olive Oil and Its Production in Jumilla, Alicante, and Requena

Olive oil is one of the most traditional and appreciated products in the Mediterranean region.

It is extracted from olives harvested from olive trees and is used both in cooking and as an important part of a healthy diet. Spain is the world's largest producer of olive oil, with many regions contributing their unique characteristics and flavor profiles depending on climate, soil, and olive varieties.

Jumilla

Jumilla is located in the Murcia region in southeastern Spain. While the area is more famous for its wines, high-quality olive oil is also produced here. The climate is dry and sunny, which gives the olives an intense flavor. The main olive varieties grown in Jumilla are Picualand Cornicabra, which produce oils with a strong, fruity flavor and a distinct bitterness. These olive oils pair well with robust dishes and have excellent shelf life.

Alicante

Alicante is a province in the Valencia region, featuring both coastal and inland agricultural areas. The olive oil produced here tends to be more balanced and mild, often with fruity notes and a slight peppery finish. Typical olive varieties in Alicante include Arbequinaand Blanqueta, both of which yield softer oils. Olive oil from Alicante is commonly used in salads, fish dishes, and cold sauces.

Requena

Requena is an inland town in the Valencia region, most famous for its wine production – especially cava. However, the region also has a long history of olive cultivation. Olive oils from Requena are often powerful and aromatic, thanks to local varieties like Serrana de Espadánand Villalonga. Olive oils from Requena are typically organic or produced on a small scale, making them especially prized by connoisseurs.

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