A guide to the different varieties of olive oil produced in Andalusia.
Pablo
Jan 20, 2026
In addition to its excellent climate, Andalusia is world-renowned for its olive oil production, generating more than one million tons per year, accounting for between 30% and 40% of global production. However, not all these tons come from the same olive variety; there are enormous differences in flavor and characteristics between the distinct varieties. In this guide, we explain the most produced varieties so you can buy the oil that best matches your tastes.
Remember that the information in this article is for guidance only, as the flavor of an olive does not depend on a single factor like variety. Other factors, such as that year's weather, the type of soil and its components, crop management, geographical location, or the extraction method, also have a massive influence.
Detail photo of an olive tree in Andalusia
Picual
The Picual variety, with an estimated 66 million trees in Andalusia, is the most widely produced. It accounts for approximately 50% of total production and nearly 100% of production in the province of Jaén, the largest oil producer in Spain.
This variety is used exclusively for oil production, so you won't see it as a table olive. It allows for very easy harvesting because the olives detach easily from the tree. Its name comes from its 'pico' (peak/point) shape at the end, and in certain parts of Andalusia, you may find it under the nicknames Marteña, Lopereña, or Nevadillo Blanco.
Regarding its flavor, it could be described as having a bitter tone that leaves a spicy aftertaste in the throat, along with herbaceous and fruity aromas. It has a high content of oleic acid (monounsaturated) and a low content of polyunsaturated acids, which makes it more resistant to oxidation. What does this mean? It means that if you are going to buy oil to be stored for a long time, this is one of the varieties that best maintains its properties over time.
Hojiblanca
This olive variety is spread more heterogeneously across Andalusia, being present in Seville, Cordoba, Malaga, and Granada. This type of olive tree is easily distinguished because the underside of its leaves is white (hence its name, 'white leaf'). Its harvest is later, taking place mostly at the beginning of January. In addition to oil, this type of olive is also used as a table olive.
This oil presents a certain spiciness and bitterness, though to a lesser extent than Picual, and has slightly lower resistance to oxidation, making correct storage more important. During tasting, it presents aromas of banana and green apple.
Arbequina
Although this type of olive tree is native to Catalonia, it has been introduced primarily in Seville and Cordoba in recent decades. This is due to its ease of adaptation to super-intensive cultivation methods (we will explain different cultivation methods in another post).
Unlike the oils described above, this one is very balanced and mild, being the polar opposite of their bitterness and spice. It presents aromas of apple and almond and is your perfect ally if you want a quality oil for your recipes that doesn't stand out excessively in flavor.
Picudo
This variety is concentrated mainly in Cordoba and, despite the similarity in name, it does not resemble the Picual variety. Like Hojiblanca, its harvest is late.
It is a sweet oil at first, though it eventually presents a certain spiciness that lingers in the mouth. It has a fruity flavor and an almond aftertaste. Its concentration of linolenic acid (Omega-3 and Omega-6), close to 15%, is higher than the average for olive oils, which sits around 10%.
Acebuche (Wild Olive)
Although this type of oil is hardly produced, it deserves a special mention for its exclusivity and flavor. The 'acebuche' is simply a wild olive tree, the kind that can be found on any mountain in Andalusia. Its fruit is very small and its yield is very low, which makes commercial exploitation practically unviable. Despite this, there are a few companies that market it.
Its flavor is very intense, though not excessively bitter or spicy. Regarding its nutritional qualities, it surpasses any conventional olive oil, as it has a higher concentration of polyphenols. If you ever have the opportunity to try this oil, don't hesitate!
