Why Portugal?

The majority of the groves are located in Portugal, mainly due to the perfect weather conditions, and the high-capacity water supply system, fertile land and the availability of skilled and experienced staff in the area.

Why SHD? (Superintensive olive grove)

Our Industrial Director was one of the pioneers of the superintensive olive technique and provides extreme levels of control over olive groves during the growing stages. It is also very efficient to harvest, as the olives are harvested with a waste of only 3%. The way they are collected also means they have less bruising and can be transported to the mill quickly to consistently produce oil of the highest possible quality (0.1% acidity).

What makes Innoliva different?

Almost 95% of the olive oil produced worldwide is produced on small farms or farms of about 5-10 hectares and very old olive trees that create an extremely fragmented market and a highly inefficient industry with very high production costs. Cooperatives have tried to make combined EVOO from hundreds of different producers, but it is extremely difficult with hundreds of different varieties of olives and qualities of oil supplied to them. Innoliva recognized this inefficiency and used a pioneering seeding technique to modernize and industrialize the olive oil production process to consistently produce olive oil at 0.2% acidity or lower on a large scale, covering 8000 hectares and growing.

Where are they based?
Innoliva tiene 8000 hectáreas de Olivos en España y Portugal, con la mayoría en la región del Alentejo en Portugal. La sede central se encuentra en Seville.
Where can I buy Innoliva products?

Innoliva olive oil is only available in selected stores in Spain as 99% of our product is sold in bulk, however we have an online store where you can buy Innoliva bottled products.

How much olive oil does Innoliva produce?

Innoliva produces around 9000 tons of EVOO per year.

Main producers and markets?

Spain produces approximately 50% of the world’s olive oil, while Italy and Greece are the second and third producers respectively. The vast majority of olive oil is consumed in southern Europe, but the fastest growing markets for olive oil are in the USA, China and Japan.



Extra Virgin Olive Oil – the highest quality olive oil categorized as> 0.8% acidity.


Virgin olive oil – Medium grade olive oil between 0.9 – 2.0% acidity.

Lampante / Orujo Oil

Low quality olive oil. Anything above 2.0% acidity. Often mixed with biodiesel.

SHD (Superintensive Olive)

Super High Density: refers to the number of olive trees per hectare SHD is between 1000 – 2200 trees per hectare. Thin trees planted in rows about 1.3 meters apart. A very new technique that is only used in mass production to be harvested by pickers “on the row”.


It starts in October (or when the olives are ready) and for Innoliva, it continues until the end of December. Using converted grape harvesters “on the row” they harvest the olives 24 hours a day for 3 months. The quality of olive oil is highly dependent on the time it takes to get the olives (once picked) from the groves, through the processing plant due to oxidation. Usually 2 hours to complete the process gives you the highest quality oil.


It happens throughout the year and is a mixture of mechanical pruning with a tractor and pruning by hand that is much more effective but just as laborious.


It refers to the reservoir and dam systems that feed Innoliva’s olive groves with water. It is the largest artificial lake in Europe and has enough capacity to provide water to its basin for 4 years without a single drop of rain. It has an integrated network of fully pressurized irrigation canals, as well as a high-capacity hydroelectric power plant.

HD (Intensive Olive Grove)

High density – much larger trees planted again in rows, but typically 500 to 1000 trees per hectare.


Planting technique that occupies the vast majority of the olive oil industry in plots typically of 5 to 10 hectares. Between 10 and 300 very large very old trees per hectare.

Flowering Period

It begins in March and continues until approximately May. It is a vital / nervous period in the olive oil growth calendar. Too much / little rain during this time can massively affect the olive harvest at the end of the year.


Period immediately after the Flowering period in May, where the flowers are pollinated by insects and the wind. Good pollination will give you a good harvest.


Period from the end of May to October, where the olives grow and ripen on the trees, absorbing as much sun and water as possible.


It is the processing plant where the olives are turned into olive oil. It is wholly owned by Innoliva and is located in the middle of its olive groves.


Envero is a term used in viticulture to indicate one of the phases of the olive’s ripening cycle.