Spain is the world’s largest producer of olive oil. Its warm Mediterranean climate, extensive olive groves, and long farming tradition allow it to produce more olive oil than any other country, although annual totals rise and fall with drought, frost, rainfall, and harvest conditions.
Much of Spain’s production comes from Andalusia in the south, especially Jaén Province. Jaén is often described as the world’s olive-oil capital: its rolling landscape is covered by vast groves, and the province can produce more oil than some entire countries. The main varieties include Picual, Arbequina, and Hojiblanca, each contributing different flavours and levels of bitterness or fruitiness.
Italy and Greece are also major producers and are famous for their olive-oil cultures, but they do not normally surpass Spain in total output. A frequent confusion is between production and reputation: Italian oil may be especially prominent in global branding, while Spain leads in the quantity produced. Spain is also a major exporter, supplying markets well beyond Europe.