OLIVE TREE TERRITORY
Located in the northeast of the Iberian Peninsula, it is bathed by the Mediterranean Sea and protected by the Pyrenees, thus offering a multitude of agricultural terroirs.
It has just over 8 million inhabitants and Catalan and Spanish are spoken there.
Catalonia comprises 4 provinces (from north to south: Girona, Lleida, Barcelona and Tarragona), all of which produce olive oil. And yet, nearly 70% of its territory is mountainous. This shows how hard the olive tree has fought to conquer its place!
GASTRONOMY
Catalonia is the World Region of Gastronomy 2025. It thus becomes the first European region to receive this distinction. This recognition confirms the consolidation of an innovative and regenerative tourism model where the Catalan gastronomic revolution goes far beyond the restaurant and opens the doors to the discovery of the territory and local and unique food production.
Ad Olivetum has, of course, adhered to this magnificent initiative from the very beginning, which we support with respect and pride. And who says gastronomy, also says extra virgin olive oil, the cornerstone of the Mediterranean diet!
OLIVE VARIETIES
Arbequina: originally from the municipality of Arbeca (Les Garrigues), brought a long time ago by the Greeks. It is the most widespread variety in Catalonia. It forms the basis of the Siurana (Tarragona) and Garrigues (Lleida) PDOs, and is also widely planted in Aragon. In recent years, modern plantations (so-called super-intensive, hedge-planted) have spread it worldwide. It is a very productive variety, resistant to frost and capable of adapting to varied climatic and soil conditions, although the characteristics of the oil vary greatly depending on the cultivation area. Sensory profile: extra virgin oil with a medium fruitiness, where sweetness dominates, although slight notes of bitterness and pungency indicating the presence of polyphenols are also perceived. It presents secondary aromas reminiscent of freshly cut grass, green almond and some nuances of ripe fruit. Highly appreciated by chefs looking for "less dominant" oils. Oil also widely used in blends, where it does not interfere with the overall aromatic profile and adds sweetness on the palate.
Discover the Arbequina variety by tasting Santa Creu by Moli Coloma
Arbosana: originally from the municipality of L'Arboç, in Penedès (Baix Penedès), it then spread worldwide thanks to its good adaptation to modern planting systems. It is a very productive variety, sensitive to cold, with a small fruit and late ripening. Sensory profile: extra virgin oil of intense green fruitiness, with connotations of leaves and vegetables. It generally presents secondary aromas that evoke both ripe fruit, flowers and honey. On the palate, it is very complex and shows a good balance between sweetness, bitterness and pungency. It is distinguished by a marked final astringency that reinforces the herbaceous retronasal sensations.
The Arbosana variety is also used in the creation of new varieties (crosses) such as Lecciana or Coriana.
Discover Lecciana by tasting Gregal extra virgin olive oil by Molí Coloma
Very fruity and highly complex extra virgin olive oil, thanks to the richness of its perfectly identifiable vegetable aromas, combining both ripe and green notes. It features aromas such as green almond, accompanied by more mature ones like fruit compote and tomato. On the palate, the oil offers a distinct sweet attack, followed by a subtle bitterness and medium pungency, all perfectly balanced. It is very intense and aromatic, with a unique profile while maintaining a 100% Mediterranean style.
Food pairings: an innovative and complex variety, with sweet and spicy notes, ideal for adding original nuances to your salads, while being perfectly suited for cooking more elaborate stews. However, we can only recommend pairing it with good bread rubbed with tomato and ham, as this intensely fruity oil enhances the flavors.
Do you cook a lot at home? Take advantage of the family-size format with the 3-liter cubi (BIB), ideal for both seasoning and cooking:
The price per liter between Santa Creu and Gregal oils and the cubi is very different. What about the quality of the oil?
The other "main" olive varieties grown in Catalonia are as follows. Subscribe to our newsletter and we will keep you informed as soon as we have new Catalan olive oils to offer you.
Empeltre: main variety of the PDO Oli de Terra Alta and Bajo Aragón. Cultivated throughout the Ebro valley, as well as in Castellón and the Balearic Islands. Productive but alternate variety. Early ripening, it adapts well to poor soils and drought. The fruit is also highly valued as a table olive. Sensory profile: extra virgin oil of intense fruitiness, with green and ripe notes that complement each other. On the palate, it is bitter and pungent, with a final astringency that intensifies the bitter perceptions. It nevertheless presents a clear sweetness that balances the profile. The secondary aromas are not very complex but clearly evoke dried fruits, especially walnuts. It is an oil with a very particular profile, generally well accepted in cooking because it is not aromatically dominant. When the olives are very ripe, the oil becomes sweeter, flatter and decidedly ripe fruity.
Farga: cultivated in the Tarragona regions of Baix Ebre and Montsià, as well as in Baix Maestrat (Castellón). Very old and vigorous variety, with low yield and late entry into production. Sensory profile: extra virgin oil with a medium to high fruitiness, with distinctly green connotations (cut grass, hints of green banana or green walnut, tomato and artichoke). It tends to produce oils with a great balance between sweetness, bitterness and pungency, with a slight final astringency. It is a very interesting oil both as a monovarietal and in blends, and it keeps well, especially when it comes from an early harvest.
Marfil: cultivated in the regions of Baix Ebre, Montsià and in the province of Castellón. Originally from Els Reguers (Tortosa). Productive, alternate variety with slow entry into production. Very late ripening in years of high load, not very resistant to drought and sensitive to cold. Sensory profile: extra virgin green fruity oil, with remarkable aromatic complexity. It presents secondary aromas of grass, artichoke and green vegetables. On the palate, it is pungent (without being unpleasant), bitter and astringent, which can mask the sweetness and accentuate a slight imbalance. The final sensation, however, remains quite fresh thanks to its vegetal connotations.
Menya: cultivated mainly in the regions of Alt Camp and Baix Penedès. Sensory profile: extra virgin green fruity oil of medium intensity. The sensations on the palate are more intense than the aromas perceived on the nose. On the palate, it is pungent, bitter and astringent, while maintaining a good level of sweetness. Secondary aromas of the vegetal type (artichoke, green walnut, cut grass). The result is an oil intense on the palate, with a good balance between astringency and vegetal nuances.
Rojal: cultivated mainly in the regions of Ribera d'Ebre and Priorat. Productive and highly alternate variety, not very sensitive to drought and tolerant to cold. Sensory profile: extra virgin olive oil with intense green fruitiness, of medium intensity. On the palate, bitterness often dominates, which can be amplified by a rather marked final astringency. Secondary aromas in the retronasal evoke rose leaves and flowers.
Sevillenc: cultivated mainly in the regions of Baix Ebre, Montsià and Castellón. Medium entry into production, intermediate productivity and moderate alternation. Variety sensitive to drought and moderately resistant to frost. Sensory profile: extra virgin oil with medium fruitiness, green type, with great aromatic complexity. Presents ripe notes (apple, banana, strawberry) and vegetable notes (fennel, anise, almond, cut grass). Sweet and slightly almond-like on the palate, it is an excellent oil for blends. However, its low stability limits its commercialization in distant markets and requires strict storage conditions. Ideal oil for chefs looking for less dominant profiles.
Source for the variety repertoire: www.irta.cat
