The History of olives in Lower Aragon is similar to that in the Mediterranean area, mainly because of their proximity and the resemblances in their particular microclimate. Phoenicians and Greeks were said to introduce the cultivated olive, but it did not develop to a noteworthy extent until the arrival of Scipio, a Roman general who occupied Hispania in 210 BC.

Oil from Lower Aragon became notorious at the end of the 19th century, coinciding in time with the commercial vigour of Tortosa. Tortosa’s oil market was considered the most important one in its area of Aragon, and many significant oil companies settled there to discover its qualities. In fact, it was the place where Spanish oil was best valued. All these circumstances led to the strengthening of the oil business in Alcañiz in a way that oil could be acquired in Lower Aragon before reaching Tortosa to avoid the rivalry taking place there.

In the second half of the 20th century, towns in Andalusia did not have the milling means available today. Their weak point was the free acidity in their olives, taking also into consideration the scarce amount of refineries. However, oil from Lower Aragon had a perfect acceptance in the market due to its sweet aroma. In fact, it became the best oil to produce the blends that were consumed in the national market, and even for oil export –same as Italian oils. Therefore, oil from Lower Aragon was highly demanded in the international market.

Its properties remain untouched still today. For this reason, this oil is recommended by nutritionists at a national and international scale to enjoy an exceptional quality and an exquisite texture.