The sustainability of a large proportion of Spanish olive oil-producing territories depends
to a great extent on their capacity to fit into a specific model of food quality. The strategies used
in the di erent territories di er with respect to their adherence to the objectifiable conception of
quality, based on scientific-technical knowledge, or subjectivating conception of quality, based on
tacit and practical knowledge. In this paper, we analyse the route taken by two territories with olive
oil protected designation of origin (PDO) status in Spain to construct their quality model, the type of
knowledge that has been applied and how knowledge processes a ect the construction of sustainable
quality models. This study applies a qualitative methodology based on participative observation
and semi-structured interviews with key actors of the territories. The results indicate that processes
of production, reproduction and dissemination of knowledge are basic pillars for the construction
of sustainable quality projects. The degree of understanding of the objectifiable and subjectivating
conception of quality in olive-producing territories and the interaction between them depend on
the specific characteristics of the territory, the objectives set in connection to the olive oil quality
method, the importance given to the di erent types of knowledge, and its standing on the issue of
territorial sustainabilit
