Best Spanish Olive Oil: An Expert Guide

Spanish olive oil stands out for its exceptional diversity, high-quality production standards, and rich agricultural heritage. Spain is the largest producer of olive oil in the world, accounting for nearly 45% of global output. The country’s vast olive-growing regions—particularly Andalusia—benefit from a Mediterranean climate, fertile soil, and centuries-old cultivation practices.

Spanish olive oil is often made from a variety of olives such as Picual, Arbequina, Hojiblanca, and Cornicabra, each offering distinct flavor profiles. Picual, the most common variety, is known for its bold, peppery, and slightly bitter taste, while Arbequina tends to be mild, fruity, and buttery, making Spanish oils incredibly versatile.

In addition to variety, Spain is also a leader in modern cold-press extraction techniques, ensuring oils retain their antioxidants, flavor, and aroma. Many award-winning extra virgin olive oils (EVOOs) originate in Spain, celebrated for their balance, complexity, and purity.

Which Is Better: Italian or Spanish Olive Oil?

Both Italian and Spanish olive oils are excellent, but the choice often comes down to personal taste and intended culinary use.

Italian olive oil is traditionally prized for its earthy, grassy, and sometimes pungent profile. It often uses a blend of olives and is commonly associated with regions like Tuscany, Liguria, and Puglia. Italy also has a strong artisanal and small-batch production culture, which some consumers equate with higher quality.

On the other hand, Spanish olive oil tends to offer greater consistency, variety, and affordability. Spain’s industrial scale and advanced quality control processes allow for a wider selection of flavor profiles—ranging from light and floral to robust and peppery—suitable for both everyday cooking and fine dining.

In blind taste tests and international competitions, Spanish olive oils frequently outperform their Italian counterparts, thanks to innovation, scale, and strict quality assurance.

Bottom line:

• Choose Italian for more herbaceous, artisanal oils.

• Choose Spanish for broader variety, great value, and world-class quality.

What Country Has the Best Olive Oil in the World?

This is a matter of ongoing debate and often depends on specific producers rather than countries. However, Spain, Italy, and Greece consistently dominate global rankings in terms of volume, quality, and international awards.

In recent years, Spain has emerged as a leader not just in quantity but also in quality. Many Spanish producers have embraced cutting-edge technology and sustainable farming practices, allowing them to create oils that regularly win gold medals at competitions like the NYIOOC World Olive Oil Competition and Flos Olei.

That said, Italy remains an iconic producer with a strong emphasis on regional distinction and heritage. Greece, too, produces outstanding olive oil, especially from Koroneiki olives, known for their intense fruitiness.

Honorable mentions go to countries like Portugal, Tunisia, Turkey, and even newer entrants like Chile and Australia, which are gaining recognition for premium olive oil production.

In conclusion:

• Spain currently leads the global stage for overall excellence.

• Italy and Greece offer superb oils with deep cultural and regional roots.

What Is the Most Expensive Olive Oil in the World?

As of recent years, the most expensive olive oil in the world is “E-La-Won Luxury Edition” from Greece, which can retail for over $11,000 per liter. This ultra-premium product is presented in a bottle decorated with 24-karat gold and includes flakes of edible gold within the oil itself. It’s a collector’s item more than a pantry staple.

In terms of high-end oils that are valued for flavor and quality rather than packaging, several boutique producers from Spain and Italy offer single-estate, early-harvest, cold-pressed extra virgin olive oils priced from $100 to $300 per bottle. Examples include:

• “Rincón de la Subbética” (Spain)

• “Frantoio Franci Villa Magra Grand Cru” (Italy)

• “Aubocassa” (Spain)

These oils are often hand-harvested and pressed within hours, delivering intense freshness, complexity, and exceptional sensory profiles. They're usually sold in limited quantities and favored by chefs and culinary enthusiasts worldwide.