Driving through Andalucìa, you will notice that the most abundant crop throughout the Andalucia - in particular, Jaen province, though also Seville, Cordoba and Almeria - is the olive. Line after line of olive trees, often on rolling hills, stretch for as far as the eye can see.

The species of olive tree growing in neat rows across Andalucia today is the Olea Europeae. It is sufficiently important to have inspired the Regional Government to track every commercial tree. In fact each one has its own GPS co-ordinates and is carefully monitored by officials to ensure correctness for EU subsidies.

The main difference between the quality of olive oil and the quality of wine is that fermentation improves grape juice but damages olives.

The LA Almazara Olive Oil Mill just outside Ronda is designed by Philippe Starck to provide an immersive experience that captures the essence of extra virgin olive oil.

Spain produces more than 250 different varieties of olives to be eaten whole or pressed into olive oil. In reality, olives are a very bitter fruit and in order to eat them this bitter flavour has to be mitigated. This is done by treating the olives with an alkaline substance such as Sodium Hydroxide, a strong salt solution or with special techniques that use water.

Andalusia is the world's largest producer of olive oil and its flavour is basic to the region's cooking. Starting at breakfast, when toasted bread is drizzled in virgin oil to eat with morning coffee.

Olive oil requires an investment to ensure its cultivation, harvest and production leading to a nutritious and therapeutic oil that helps promote good health.

The olive and its oil represent a fundamental part of the Spanish diet. Cold pressed virgin olive oil is a natural product that is very easy to digest. It has become famous as one of the world’s healthiest oils because it is known to actually help keep cholesterol levels in check.

While olive oil forms the basis of the Mediterranean Diet, today even cheaper oils - such as sunflower oil – often take its place. In addition, much of the so-called olive oil sold at Spanish supermarkets is actually a mix of highly refined oil that has been obtained through chemical processes.