It’s a little known fact that Spain is the world’s largest producer of olive oil – with the country accounting for an incredible 40 per cent of the world’s output. But it’s actually here in the olive oil soaked region of Andalucía that 80 per cent of Spain’s liquid gold is made. Of course, this love affair with this quintessentially Mediterranean fruit will not come as a surprise to those who have seen Spaniards dr izzling olive oil on their toast, nibbling olives with a beer or marvelled at the endless fields of olive trees that carpet the Andalusian countryside.
Historically speaking, this important export business can be traced back to Roman times, when up to 18 million litres were exported from Baetica (Andalucia) to Rome. In fact, so much was transported that the world’s largest ancient rubbish dump was created – the 45 metre high mountain Monte Testaccio, which is full of discarded ceramic jars (amphorae). Nowadays, that tradition continues with Spanish olive oil routinely sent to countries such as Italy (the world’s second largest producer at 25 per cent) for bottling and packaging, which means the product is relabelled as Italian!
Between November and March each year the annual olive harvest takes place in earnest across the region – a process that doesn’t go unnoticed by those who suffer from hay fever. Thousands of workers pick the olives by laying nets under the tree, which they then shake or beat with a stick just as in Roman times. On the other hand, some savvy farmers now use vibrating machines to shake the olives off the tree. Those that have already fallen to the ground are kept separately though, as they are classified as ‘inferior’ and can’t be labelled with the ‘extra virgin’ quality marking.
Spain currently grows more than 250 varieties of olives that are pressed into olive oil or eaten whole. Nevertheless, much like the bitter marmalade oranges that line Marbella’s streets, you can’t eat olives straight off the tree, as the wild ones will taste terrible. Olives need to be treated with a strong salt solution amongst other things, before they are ready for consumption.
Two of our favourite’s; first of all Finca Don Carmelo, and not only because of its fabulous quality, but also because it is made with ecological love by our wonderful friends Alain & Jakobien from Finca Don Carmelo, read more about them here.
And the second one; from our painter, who makes sure our own and our clients houses are always looking freshly painted at their best; Juan “El Pintor”. What a surprise when he brought us the gift of a 5 litre tank of his own, ecological of course, olive oil to the office last week!
When in the old town (casco antiguo) of Marbella, don’t forget to visit the amazing D-Oliva shop, where you will be spoiled for choice.
So next time you are enjoying an olive oil soaked breakfast on the Costa del Sol, you can feel proud that this golden nectar probably hasn’t had to travel too far to your plate!