Catalonia produces high quality olive oil protected by various designations of origin: Les Garrigues, Siurana, Baix Ebre-Montsià, Terra Alta and Empordà.

These olive oils stand out for their flavour, aroma and low acidity ­– qualities that are  guaranteed by using top-class olives and mechanical production techniques that preserve the health and taste characteristics of the fruit.
 

Producers have researched and experimented to select the best olive trees with the utmost quality. Extra virgin olive oil falls into the premium category. This is a cooking oil with exceptional characteristics in terms of both health and gastronomy, as it is considered to be fundamental for a healthy diet and is also highly flavoursome.

Industry

In Catalonia, 108,000 hectares, or 14% of arable land, are used to grow olive trees, providing the raw material for an industry with potential: processing, packaging and marketing olive oil, accounting for almost 9% of agri-food turnover in Catalonia.
 

The most common variety of olive for oil processing is Arbequina, one of the most prized on international markets. Catalan companies also market other oils and blends of other varieties, such as Empeltre, Morruda, Sevillenca, Farga, Argudell, Corivell and Verdal. All varieties of olive produce excellent virgin oils, each with their own taste and aroma characteristics.