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Campaign 2023/24, 15% more than the previous one and 34% below the average of the last four.
The Olive Oil School of Spain (ESAO) presents an updated report on the olive oil harvest in Spain for the 2023/2024 season, reflecting a detailed and promising outlook for this sector.
Based on recent estimates provided by the Ministry of Agriculture, Fisheries and Food, a significant production of 765,300 tonnes of olive oil is anticipated, marking a 15% increase compared to the previous season, although it is still 34% below the average of the last four years.
This year, which has started on October 1st as each campaign does, is characterized by a notable increase in production in large olive-growing regions, including Castilla-La Mancha and Extremadura.
Despite this growth, Andalusia, which leads the production with 70% of the national total, records a harvest 40% lower than the average, particularly in key provinces such as Jaén, Córdoba, and Granada.
The analysis by autonomous communities shows an increase in production compared to the past campaign in Andalusia (+7%), Extremadura (+101%), and Castilla-La Mancha (+29%).
The preliminary data, which will be adjusted as the season progresses and more details on yields are gathered, reveal that climatic conditions have played a crucial role in production.
High temperatures during flowering have negatively affected the quantity and quality of the blossoms, impacting the fruit set.
The heterogeneity in the conditions of the olive trees across different production areas has added complexity to the task of forecasting the harvest in some regions.
For more information about the olive oil harvest and to stay up-to-date with the latest news and developments in the sector, we invite you to visit the website of the Olive Oil School of Spain (ESAO) at www.esao.es/en.
On this platform, you will find detailed information about olive oil varieties, production methods, health benefits, and much more.
Additionally, you can access all their educational offerings.
Stay informed by visiting or subscribing for free at www.esao.es/en.
