The table olive processing industry constitutes a separate sub-sector within the sector as a whole comprising olive growing in Spain and its derivative products, of which Spain is the world leader both in terms of production and foreign trade.
In botanical terms, the olive is the only drupe (fruit with a stone) that cannot be eaten straight from the tree because of its intense bitterness, even when ripe. This means that it has to be subjected to a transformation process, either fermentation or salting, which enables its conservation and direct consumption.
In Spain, around 500,000 tons of olives are processed per year during the season which runs from 1 September each year and experiences its busiest period from then until November.
Si desea realizar una búsqueda avanzada seleccione una provincia y localidad.