From the southern olive groves of Andalucía to the northern region of Catalonia, Spain, the number one producer of olive oil, offers the largest variety of unique oils that are as distinctive and diverse as nature itself.

Olive oil is suifor cooking when subtle flavour is not required. Extra virgin and virgin olive oil are most delicate in flavour, and are preferred for salads, ser ved at the with bread for dipping, or added to soups and stews.