Olive oil was always present in the corners of Portuguese daily life: in the lamp of the poor and in the candelabrum of the rich, on the frugal table of the peasant and in the solemn temples of ancient cults.

Used since time immemorial as a culinary ingredient, olive oil has been “rediscovered”, having become one of the pillars of modern and healthy cuisine. Its consumption is not confined to the producing regions, and today spreads to countries as far away as Japan or Australia.

The first provisional global figures for the 2019/20 olive oil harvest season have emerged in Spain, indicating that Spanish production will be slightly reduced, but improved figures are expected in other producing countries that faced serious problems in the previous year.