Variety harvested througout the Ebro River valley, from Logroño to Tarragona, and even in the Balearic Islands. Also known as Aragonesa, Injerto, or Mallorquina. Long, asymmetrical and slightly bulging on the back. It has a relatively low but acceptable oil content of 18.3%. The ripening period is from the first week of November to the first week of December. The low antioxidant content of the oils produced by this variety make them unstable; they should thus be consumed soon after extraction. They are smooth oils, of a pale yellow color, sweet and aromatic, with no bitter taste, which makes them ideal for blending with stronger oils. These oils make a delicious mayonnaise. They are also ideal in sauces, marinades, vinaigrettes, or poured on boiled or steamed dishes.

This variety covers approximately 157,135 acres of the province of Granada and a small part of the province of Seville. The name refers to the milky white color of the flesh of the olive. The olives have an asymmetrical ellipsoidal shape. The oil content is approximately18%. The fruit ripens early. The flavor is slightly bitter, leaving an aftertaste of green almonds. Ideal oil for tapas and sweets.

Also called Basta, Carrasqueño, Paseto or Pajarero. It is cultivated over 60,000 hectares (150,000 acres) mainly in Baena, in the south of Córdoba and to a lesser degree in the neighboring provinces of Jaén, Málaga, and Granada. The name comes from its shape, a curved pointed tip with a marked nipple. The Picudo is the second-largest olive used in oil extraction. Maturation takes place from the end of November to the end of December. The average oil yield is about 20%. The Denominations of Origin of this variety are Baena and Priego de Córdoba. The flavor of the oils is soft, with an exotic fruit aftertaste. These olives are excellent as table olives, green and black. The oils they produce are ideal in warm salads, gazpachos, and pastries.

Olive variety considered to be second-largest growing area. The production area covers the provinces of Toledo and Ciudad Real. Also called Cornezuelo, Corniche or Osnal. Horn shape olive - long, slightly curved and asymmetrical. Estimated oil yield: 19%. The ripening period is late but long, from the end of October to the beginning of January. The oils produced have a golden color with greenish tones and fruity flavor. When obtained from mature fruit picked toward the end of the harvesting period, its flavor and texture are more similar to tropical fruits. The oils of this variety are good for warm salads, stewed vegetables, and for making sauces such as mayonnaise.

Olive harvested in the eastern part of Seville, south of Córdoba, and north of Málaga. It accounts for 16% of the Andalucian production. Its name is derived from the white coloring on the underside of its leaves. Spherical shape olive. Maturation takes place from the end of November to the end of December. The oil yield is relatively low, about 17-19%. The Denomination of Origin for this variety is Priego de Córdoba. The oil produced from this variety has a wide diversity of flavors, with the most common attributes being a slight sweet taste in the beginning, a slight bitter taste of unripe fruits, and an almond aftertaste. Recommended for frying. This oil is also ideal for making bread, pasta and pastries due to the perfect consistency it gives to dough. These olives are also widely used and appreciated as black table olives, thanks to the firmness their flesh.

The most important variety of olive in Spain. It accounts for 50% of the production in Spain, and therefore about 20% of world production. Nevertheless, it is not very widespread, with its production concentrated in Jaén and neighboring provinces, over an area of about 1.6 million acres. Its name derives from its pointed tip ("pico", in Spanish). Maturation takes place between the beginning of November and mid-December. The oil yield is high, reaching about 27%, although the average is about 22%. The Denominations of Origin for this variety are Priego de Córdoba, Sierra de Segura and Sierra Mágina. The excellence of the oil it produces is due to the fatty acid content and the antioxidants. The oils of low-lying lands tend to have more body, with a slightly bitter taste and a hint of wood, while the olives harvested in the mountain regions tend to be sweeter, with a fresh flavor. This oil is best used in frying, although it is equally good for salads and gazpachos and poured in bred.

The name Verdial is given to a number of local varieties with similar characteristics that are produced in areas of Andalucía (the provinces of Málaga, Granada, Córdoba, Seville or Huelva) and the south of Extremadura (province of Badajoz). In fact, the place name is usually added to the variety, the most typical varieties being the Verdial de Velez-Málaga (in the region of Axarquia, in the south of Málaga), and Verdial de Badajoz (in areas in the south of Badajoz and including areas bordering Portugal). The Denomination of Origin of this variety is Les Garrigues. The ripening period lasts from the end of November to the end of the year. In some areas, this variety is blended with the Hojiblanca variety, resulting in oils with perfect organoleptic qualities. The oils of the Verdial variety are sweet, very fruity, with no bitter flavor.