In the sun-drenched groves of Andalusia, generations of Spanish farmers continue a timeless ritual – harvesting olives using methods refined over centuries. As global demand for premium olive oil surges in 2026, these traditional practices now intersect with cutting-edge extraction technologies and international market strategies.
Local producers report a 15% increase in export orders this January alone, driven by growing health-conscious consumption patterns worldwide. "Our grandfathers pressed olives between stone wheels," says fourth-generation producer María López. "Today we use temperature-controlled centrifuges, but the soul of our oil remains in the soil."
The industry’s evolution reflects broader trends in sustainable agriculture, with 78% of Andalusian mills now using renewable energy. Meanwhile, chefs across Asia have embraced Spanish olive oil as a premium ingredient, with Tokyo and Singapore restaurants featuring it in 32% more menu items compared to 2025.
