Liquid Gold: Olive Oil, the Soul of the Iberian Peninsula

When you think of the Iberian Peninsula, vivid images come to mind: sun-drenched hills, stone villages clinging to the edges of cliffs, and tables set with wine, bread, and shimmering pools of golden olive oil. While jamón, cheese, and seafood often steal the culinary spotlight, it’s olive oil—humble, ancient, and endlessly versatile—that quietly anchors the cuisine of both Spain and Portugal. Together, these two countries produce nearly half of the world’s olive oil. Spain is the global leader, but Portugal has emerged as a rising star, garnering international praise for its artisanal oils, organic farming, and regional varietals. Across the peninsula, from the rolling olive groves of Andalusia to the rugged plains of Alentejo, this “liquid gold” isn’t just an ingredient—it’s a way of life.

Olive trees in Jaén

Olive oil graces nearly every table in the Iberian world. In Andalusia and Extremadura, it's drizzled generously over toasted bread, rubbed with garlic and tomatoes for breakfast. In Portugal, it’s at the heart of rustic soups like açorda or the base for cataplana de marisco, its fruity richness a quiet but powerful presence. Even the act of dipping warm bread into a small dish of freshly pressed oil is a shared ritual of comfort and simplicity. But olive oil isn’t only about flavor—it’s also a living connection to land and history. The Iberian Peninsula has been cultivating olives for millennia, dating back to Roman and even Phoenician times. Some trees in both countries are centuries old, their gnarled trunks standing as silent witnesses to generations of farmers, shepherds, and cooks.

Açorda soup

Today, the region’s oils are getting their moment in the sun. In Spain, regions like Jaén, Córdoba, and Castilla-La Mancha are known for powerhouse varieties like Picual and Hojiblanca, prized for their robustness and peppery finish. In Portugal, the oils of Alentejo, Trás-os-Montes, and Beira Interior offer softer, buttery profiles, often made from native olives like Galega, Cobrançosa, and Verdeal. This diversity makes olive oil not just a staple, but an art form. Chefs across the peninsula are treating oils with the same nuance as wine—pairing them with specific dishes, highlighting their regional character, and even offering tasting flights in upscale restaurants and rural estates. Beyond its culinary allure, olive oil carries a cultural and ecological importance. It supports rural economies, shapes the landscape, and embodies a lifestyle that celebrates simplicity, quality, and connection to the earth. In an age where fast and processed food often dominate, olive oil remains a quiet act of resistance—an insistence on tradition, health, and care.