| • A large proportion of Spain's geography is suitable for growing olives. The climate characterised by long, hot summers and short, mild winters followed by light rains in Spain encourage flowering. The mountainous terrain means there are a great variety of environments and different types of soil. These factors, together with a large number of autoctonous varieties of olive in existence, mean Spain produces not only a large quantity of oils, but that these also have a wide range of aromas and tastes. In Spain there are around three hundred million olives that are spread out very irregularly in the four main production regions. Andalusia is the world's greatest olive oil reserve, and is undoubtedly the most important production region in Spain and the world. Its production represents approximately eighty-five per cent of Spanish production. Andalusian oil is made using a great variety of different olives, among which are the picual, the hojiblanca, the picudo, the lechin and the verdial. Central Zone. This region's production represents approximately six per cent of the total. The main variety of olive is called the cornicabra. Extremadura. This western region produces approximately four per cent of the total. Among the different local varieties we can find the morisca and the manzanilla cacereña. Catalonia. The oils from this region have great character, make up between two and three per cent of total production, and the main variety is the arbequina.
The other oil producing regions such as Aragon, La Rioja, Navarra, Murcia, Baleares and Valencia, are responsible for the rest of the ample, varied production of our country. Each variety of olive is the result of its adaptation to the characteristics of each area. Each of them has a shape, size, weight and different output of oil, as well as its own distinctive aroma and taste.
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