Extra virgin olive oil (EVOO) is one of the most valuable treasures of Andalusian gastronomy. Its history in this region dates back over 3,000 years, when the Phoenicians introduced olive cultivation to the Iberian Peninsula. However, it was the Romans who perfected cultivation and extraction techniques, expanding the use of olive oil throughout the Roman Empire.

Andalusia, with its Mediterranean climate and fertile soils, became the heart of olive oil production. For centuries, Andalusian olive groves have witnessed a tradition passed down from generation to generation. The quality of Andalusian EVOO is recognized worldwide, thanks to its unique flavor and healthy properties, making it an essential product in the Mediterranean diet.

Today, Andalusia is the world’s leading olive oil-producing region, contributing over 80% of Spain’s production. Andalusian EVOO is not just a culinary ingredient but also a symbol of the region’s cultural identity. The olive oil tastings in London, organized by La Embajada del Aceite, offer a unique opportunity to learn about the rich history and exquisite flavor of this liquid gold.

Exploring the history of EVOO in Andalusia is to delve into a millennia-old tradition that remains alive today, continuing to win over palates around the world.