Spanish olives conquer everyone’s palates around the world. This wonder of the cuisine plays an important part in life in Spain and represents a key sector in the agrifood industry. Spain is the leading country in production, harvesting 520.000 tons in the last five years and is the main olive exporter in the world, reaching homes in more than 115 countries. Table olives, which are a part of Spain’s idiosyncrasy and the history of it’s cuisine, have transcended borders and is expanding in different ways because of their numerous possibilities: whole olives, stoned, stuffed, in halves, in quarters, sliced, chopped, broken, mashed or split, cut, speared, with capers, as salad olives, arranged in geometrical patterns, olive paste, seasoned or dressed olives. There are almost 90 different types of olive stuffings, the most popular in Spain being theanchovy and the most popular abroad, red pepper. Olives are an essential part of Spanish cuisine, especially in Andalusia and Seville, the main producer in this European country, specially the area known as “El Aljarafe”. There are many different varieties of olives, and the “Manzanilla” is the most demanded one, though “Hojiblanca” and “Cacereña”, mainly black olives, are slowly gaining more importance. Table olives are the fruit of the olive tree, a product of great economic and social importance. The industry is of a great relevance in the group of national agrifood industries, both because of the employment it generates, as well as the volume of production and exportation, Spain being a leader in both these aspects in the international market. This sector in Spain creates 7.500 direct employments, more than six million salaries for harvesting and cultivating olive trees, to

which we must add those jobs created by companies and auxiliary factories such as glass, tin, carton, machinery, transports, etc...