When December arrives: the new oilWhen December arrives, the Catalan olive trees are at their peak. After several weeks of harvesting, usually in November, and with the definitive arrival of the cold weather, the process is complete: the olives produce the first oil of the season, the new oil, which is intense, fresh, vibrant and with an unmistakable aroma.It is a simple yet sacred product, deeply rooted in Mediterranean tradition, which continues to form part of family moments that connect with the land and the harvests of each year. In agricultural cooperatives and farmhouses, the first tasting of freshly pressed oil is almost a ritual that heralds the start of a new culinary season. And, during the rest of the year, olive oil occupies a privileged place in all the region's kitchens, whether accompanying a slice of bread with tomato, topping some roasted vegetables or giving a lively touch to a fresh salad.Catalonia, land of olive treesAs a territory linked to Mediterranean agriculture, in Catalonia the tradition of making olive oil is ancient and deeply rooted. The harvesting of olives and the production of oil in the mills is a practice that dates back centuries to Roman times and is linked to the landscape, the farming communities and traditional agriculture. For a long time, taking olives to the mill was a community activity that involved entire families and marked the calendar of country villages, especially in dry-land areas.In Catalonia, this product is part of the agrarian and emotional identity of the territory. The know-how of olive growers has been passed down from generation to generation, and many of today's mills retain the essence of the past, even though they have been adapted to the technology of the present. That is why, even today, visiting a mill or a cooperative where olives are pressed is a way to reconnect with this heritage and to understand the importance of this product in both local history and contemporary life. And to do so in December, when the best extra virgin olive oil has been obtained, is an unforgettable experience.The regions that put oil in the kitchenCatalan olive oil is inseparable from the landscape that produces it. Each olive-growing region imprints its character on the product through the local varieties, its particular climate and soil type. In fact, Catalonia has five protected designation of origin (PDO) extra virgin olive oils, which reflect the diversity and richness of Catalan oils. In this way, the Camp de Tarragona and the Priorat belong to the Siurana brand and produce a very fine and aromatic product; the olive oil from les Garrigues is one of the oldest and especially intense; that from the Empordà brings aromas inspired by the tramontana wind; the oil from the Terra Alta has hints of the characteristic interior nuts; and the Baix Ebre and Montsià region stands out for its monumental olive trees, which yield a product of great character.This diversity creates a rich and nuanced olive-growing map. Catalan olive oils are therefore distinguished by the many varieties of olives— arbequina, argudell, morrut, empeltre, and sevillenca— which give the final product an interesting range of flavours. But they are also distinguished by the way each territory interprets its own tradition. It is a living heritage that combines agriculture, landscape and identity.