When discussing extra virgin olive oil, attention often focuses on its origin, extraction method and sensory characteristics. Yet there is an even deeper element that defines the identity of every oil from the very beginning: the cultivar, or blend of cultivars, from which it originates.
Knowing cultivars means understanding the true origin of an olive oil’s character. They are what make it possible to distinguish one extra virgin olive oil from another, much like grape varieties do in the world of wine.
What is a Cultivar?
The term cultivar comes from the expression cultivated variety and refers to a plant that has been selected by humans over time for its distinctive characteristics.
In the case of the olive tree, each cultivar is the result of centuries of adaptation to a specific environment. Climate, soil composition, altitude, sun exposure and agricultural practices have all helped shape its identity, giving rise to trees with unique traits.
For this reason, there is no such thing as simply ‘the olive tree": more than a thousand cultivars exist around the world and, according to estimates by the International Olive Council (IOC), their number exceeds 1,200, each distinguished by its own agronomic and organoleptic features.
Spain, with more than 300 native cultivars, stands out alongside Italy, which is home to over 500, for having one of the richest olive-growing heritages in the world and an extraordinary biodiversity, with varieties that reflect the history and landscapes of the different regions of the Iberian Peninsula.
Why is the cultivar so important?
The cultivar plays a key role in shaping the aromatic and sensory profile of extra virgin olive oil, influencing its fruitiness, the balance between bitterness and pungency, and its natural concentration of polyphenols.
Every variety expresses a distinctive identity, shaped by a unique combination of elegance, structure and aromatic complexity.
There is, however, an important point to consider: the same cultivar grown in different areas can reveal entirely different nuances. This is where the concept of terroir comes into play: the interaction between the plant’s genetic heritage and the unique conditions of the environment in which it grows.
It is precisely this ongoing dialogue between nature and place that makes every great olive oil truly unique.
ALMADORADA’s Choice: Manzanilla Cacereña
For ALMADORADA, the choice of the cultivar was no coincidence: we chose Manzanilla Cacereña, a native variety of Extremadura that represents one of the most authentic expressions of Spanish olive growing.
Cultivated primarily in the province of Cáceres since the 16th century, this cultivar has preserved over time an identity that is deeply rooted in its territory, together with an extraordinary capacity for adaptation.
The olive trees grow in an unspoilt landscape, characterised by rugged terrain, significant temperature variations between day and night, and a climate marked by intense summers and harsh winters.
It is precisely these conditions that shape the oil’s singular and recognisable personality.
An olive oil that tells the story of its land
Manzanilla Cacereña is a dual-purpose cultivar, valued both as a table olive and to produce extra virgin olive oil.
Although it offers a lower yield than other more productive varieties, it produces an olive oil of extraordinary sensory quality. Its aromatic profile is characterised by a medium-to-intense fruitiness, marked by green and herbaceous notes, accompanied by hints of tomato, artichoke, almond and green apple. On the palate, it reveals a natural balance between bitterness and pungency, expressing its authentic character.
Its high oleic acid content and the natural presence of polyphenols also contribute to its stability and organoleptic richness.
It is not a cultivar that strives for quantity; rather, it stands out for its identity and distinctive qualities.
A variety as precious as it is delicate
Behind its remarkable attributes lies a delicate nature. The olives detach easily from the tree, making harvesting easier while also requiring particular care in the subsequent stages, from transport to processing, in order to protect their integrity.
For this reason, processing needs to take place quickly and with the utmost care to retain all the freshness of the olive.
Choosing Manzanilla Cacereña means embracing a cultivar that requires attention, expertise and great care at every stage of the process, always in harmony with the rhythms of nature.
Preserving a legacy for the future
Today, Manzanilla Cacereña represents an agricultural and cultural heritage that deserves to be maintained and celebrated. Many of Extremadura’s traditional olive groves still stand on ancient terraces and are cultivated according to practices passed down from generation to generation.
This tradition, however, faces significant challenges today: the depopulation of rural areas and the ageing of olive growers threaten to compromise a unique legacy.
For ALMADORADA, Manzanilla Cacereña also represents a commitment to preserving everything that is part of its origins, sharing it through an extra virgin olive oil capable of expressing the most authentic character of the land from which it comes.
Because every cultivar tells a story. Ours speaks of Extremadura.