sfarad store logo

Culture, history and passion for olives

the process

Spanish Olive oil,
a culinary treasure

Spain is by far the largest exporter of extra virgin olive oil in the world and is responsible for nearly half of the world’s production in total. This prominence is nothing new with olive oil production in the country dating as far back as the second millennium B.C. and a plethora of archaeological evidence proving Spain had been supplying the Roman Empire with olive oil. Although the country has a 4,000 year history of olive oil production, it is in the last 25 years that Spanish olive oil has undergone a true revolution. Spanish producers today are making some of the word’s best olive oils, utilizing the country’s abundance of local olive varieties with their broad range of flavor profiles.

Picual, Arbequina, and Cornicabra

Our process

Spain cultivates hundreds of different varieties of olives, but the major varieties include Picual, Arbequina and Cornicabra. Picual, by far the dominant olive oil varietal in Spain, when harvested at optimum ripeness, produces a robust fruity oil with strong notes of green grass and herbs and is very high in polyphenols at around 400-500mg/kg on average. It is ideal for frying and also elevates the flavors of soups, salads, and grilled meats when used as a finishing oil. The third most widely-produced varietal in Spain is Cornicabra. A large olive suitable for table olives as well as oil, it produces a powerfully fragrant oil with a slight sweetness on the palate with a slight bitter-almond finish. It is also a great oil for frying, sauce making, dressing over pastas or enjoying pan-tumaca style drizzled over crusty white bread with fresh tomato and garlic. Another type of Spanish olive dominating the olive oil scene is the sweeter Arbequina varietal. Originally from Catalonia, it yields a delicate and fruity oil with flavors of green apple, tropical fruit and sweet almond. As the oil is considered too delicate for frying, it is highly recommended for use with foods such as fish, salads, vegetables, and mayonnaise.

The soul of the mediterranian diet

Savor the Perfect Harmony of Flavor and Wellness Every Day

Taste and health in your daily life​

The results of the first long-term investigation into the impact of olive oil consumption in the United States demonstrate that most Americans could greatly benefit from replacing the saturated fats in their diets with olive oil and extra virgin olive oil.

Common causes of illness or death, such as cardiovascular and respiratory diseases, diabetes, cancer and neurodegenerative disorders connected to brain aging, are curtailed up to 20 or 30 percent by the long-term use of healthy unsaturated olive oil.

The latest research published in the Journal of the American College of Cardiology by a team of scientists from the Harvard T.H. Chan School of Public Health’s nutrition department investigated the impact of olive oil on a large sample of the American public for the first time.

“In two large cohort studies with up to 30 years of follow-up, people who ate higher amounts of olive oil showed a lower risk of all-cause and cause-specific mortality compared to people who never or almost never eat olive oil,” Marta Guasch-Ferre, a senior research scientist at the Harvard T.H. Chan School of Public Health and co-author of the study, told Olive Oil Times.

The health benefits of olive oil are unrivaled, and research reveals more benefits nearly every day. In fact, we are only just beginning to understand the countless ways olive oil can improve our health, and our lives. Olive oil is the cornerstone of the Mediterranean diet — an essential nutritional mainstay for the world’s longest-living cultures.

Some diseases Olive Oil has been found to be effective against

The latest research published in the Journal of the American College of Cardiology by a team of scientists from the Harvard T.H. Chan School of Public Health’s nutrition department investigated the impact of olive oil on a large sample of the American public for the first time.

“In two large cohort studies with up to 30 years of follow-up, people who ate higher amounts of olive oil showed a lower risk of all-cause and cause-specific mortality compared to people who never or almost never eat olive oil,” Marta Guasch-Ferre, a senior research scientist at the Harvard T.H. Chan School of Public Health and co-author of the study, told Olive Oil Times.

 

Some diseases Olive Oil has been found to be effective against:

Cancer

Type 2 diabetes

Might help prevent strokes

Fights Osteoporosis

Source**