Spain, its regions and gastronomic culture
Spain is the world's leading producer of olive oil, but it is also a land of cultures, landscapes and traditions, where olive trees have accompanied its people for centuries.
Each region has its own specialties, olive varieties, culinary heritage and identity. Behind every great olive oil is a place, expertise and a deeply rooted history.
Through these articles, discover Spain's olive-growing regions, their gastronomic riches and the Mediterranean culture that continues to shape the art of living around olive oil today.
Articles
Olive oil consumption around the world
Which countries consume the most olive oil? Why do some countries use it every day while others are only discovering it today? Find out how olive oil gradually established itself as an iconic product of world gastronomy.
Sierra de Gata: the hidden home of one of Spain's great olive oils
Discover this unspoiled valley in Extremadura, its climate, landscapes and natural conditions, which give rise to exceptionally delicate olive oils.
Extremadura: a land of outstanding gastronomic products
Extremadura's exceptional gastronomic heritage goes far beyond olive oil. Discover its Iberian hams, cheeses, paprika, cherries, wines and other culinary treasures.
Why is Spain the world's leading producer of olive oil?
Discover the historical, climatic and agricultural factors that explain Spain's unique place in global olive growing.
(Article coming soon)
Spain's main olive oil-producing regions
Andalusia, Catalonia, Castile-La Mancha, Extremadura... Discover Spain's main olive-growing regions and what makes each one unique.
(Article coming soon)
Protected Designations of Origin (PDOs) for olive oil in Spain
How do Spanish PDOs work? What do they guarantee, and how do they help preserve local terroirs?
(Article coming soon)
The olive tree in Spanish culture
For centuries, olive trees have shaped the landscapes, traditions and identity of many regions of Spain.
(Article coming soon)
Spain's great culinary traditions featuring olive oil
From tapas and gazpacho to grilled vegetables and desserts, discover the central place of olive oil in Spanish cuisine.
(Article coming soon)
Why do some olive varieties grow only in certain regions?
Discover how climate, soils and farming traditions have shaped the distribution of olive varieties in Spain.
(Article coming soon)
Key takeaway: a terroir is much more than a place of production
Great olive oils always come from the meeting of a climate, a soil, an olive variety and the expertise of the women and men who cultivate them. Understanding a terroir means understanding why two oils from the same country can have completely different aromatic profiles.
Beyond its landscapes, Spain boasts extraordinary gastronomic and cultural diversity. This richness goes a long way toward explaining the variety of olive oils produced there today.
Our commitment
At Casa Montero y Bianchi, we have chosen to produce exclusively in Sierra de Gata, an unspoiled terroir where the Manzanilla Cacereña variety fully expresses its character. This choice reflects our belief that great olive oil cannot be separated from the place it comes from.
Through our work, we also hope to introduce people to another Spain: one of unspoiled landscapes, artisanal know-how and a still little-known cuisine whose authenticity is its greatest asset.
Because before it is a product, great olive oil is first and foremost an expression of a land, a culture and the people who bring it to life.
