Oils of Aragon

Olive oil from Aragon is synonymous with quality and tradition, especially notable for its Protected Designation of Origin (PDO), Bajo Aragón Oil. This region, located primarily in the provinces of Teruel and Zaragoza, accounts for much of Aragon's olive production and is internationally known for its smooth, balanced oils with exceptional flavor. The predominant olive in the area is the Empeltre, a native variety highly valued for its ability to produce delicate oils with low acidity, a bright golden color, and a sweet flavor, with virtually no bitterness or pungency.

Olive cultivation in Aragon combines traditional techniques with modern innovations, maintaining a firm commitment to sustainability and respect for the environment. More than 13% of Aragonese olive groves are certified organic, highlighting the commitment of local farmers to respectful and sustainable cultivation methods. Agricultural practices in the region include both traditional dryland cultivation, rooted in local culture, and modern intensive irrigated plantations, especially in areas such as Zaragoza, increasing productivity without compromising the quality of the oil obtained.

Extra virgin olive oil is extracted in Aragon exclusively using cold mechanical methods, ensuring that the product retains its nutrients, aromas, and unique organoleptic properties. This careful process allows Aragonese oils to receive international awards and recognition, reinforcing their prestige in both national and international gourmet markets.

Olive oil is not only an emblematic product of Aragon, but also plays a fundamental role in the economy and society of rural areas. It is estimated that around 8,000 Aragonese families depend directly on olive cultivation and oil production, an activity that generates stable employment and helps establish population in small rural towns. Cooperativism is especially strong in the region, with numerous cooperative olive oil mills that allow small farmers to combine efforts, improve production techniques, and jointly market their oils under recognized quality brands.

Annual olive oil production in Aragon varies significantly depending on climatic conditions, ranging in recent years from 7,000 to 19,500 tons. However, the consistent and distinctive quality of Aragonese olive oil positions it in a privileged position in the Spanish market, particularly thanks to the promotional efforts carried out by the Designations of Origin such as Aceite del Bajo Aragón and Sierra del Moncayo.

Aragon's olive oil, therefore, is not only a product of high culinary quality, but also a key economic driver for regional development. Its growing international recognition and prestige are opening up new commercial opportunities and strengthening Aragon's cultural identity around olive cultivation.