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Olive Oils from Spain
But the Best Spanish Extra Virgin Olive Oils in UAE, with the largest selection of high-quality options. Top Olive Oil Brands from Spain!
FAQs about Spanish Extra Virgin Olive Oils
Are Spanish olive oils the best in the world?
Spanish olive oils are widely regarded as some of the best in the world. Spain is the largest producer of olive oil globally and is known for its high standards in cultivation, pressing, and quality control. Regions like Andalusia produce award-winning extra virgin olive oils using varieties such as Picual and Arbequina. Their bold flavors, nutritional value, and consistent excellence have made Spanish oils a global benchmark for quality.
What are the most common olive varieties used in Spanish olive oil?
The most common olive varieties in Spanish olive oil are Picual, Arbequina, Hojiblanca, and Cornicabra. Picual is bold and ideal for cooking, Arbequina is smooth and fruity, Hojiblanca offers a balanced flavor with a light peppery note, and Cornicabra is more intense and slightly spicy. These varieties define the rich taste and quality of Spanish Extra Virgin Olive Oil.
Is Spanish olive oil popular in the UAE?
Yes, Spanish olive oil is very popular in the UAE due to its rich flavor, quality, and health benefits. At Giving Oil, Spanish extra virgin olive oils are among our best-sellers, especially varieties like Picual and Arbequina, loved by customers across Dubai, Abu Dhabi, and beyond.
What makes Spanish olive oil different from Italian or Greek olive oil?
Spanish olive oil stands out for its bold, diverse flavors and wide range of native olive varieties like Picual, Arbequina, and Hojiblanca. Unlike Italian olive oils, which often focus on smaller batches and blends, Spanish oils are known for their consistency, high antioxidant content, and robust character. Greek olive oils tend to be fruitier and milder, while Spanish oils offer a balance of intensity and freshness, making them ideal for both everyday use and gourmet cooking.
Which Spanish olive oil is best for cooking or raw use?
For cooking, Picual olive oil is a top choice due to its high stability and bold flavor—it’s perfect for frying, roasting, and sautéing. For raw use, such as salads, dipping, or drizzling over dishes, Arbequina and Hojiblanca are ideal. They offer smooth, fruity, and well-balanced profiles that elevate any cold preparation without overpowering the ingredients.
Do Spanish olive oils have high levels of polyphenols?
Yes, many Spanish extra virgin olive oils are naturally high in polyphenols—powerful antioxidants that contribute to the oil’s health benefits and long shelf life. Varieties like Picual and Cornicabra are especially rich in polyphenols, giving the oil a slightly bitter and peppery taste, which is a sign of quality and potency. These compounds help reduce inflammation, support heart health, and protect the body from oxidative stress. Spanish producers focus on early harvest and cold-pressing methods to preserve these beneficial nutrients.
