Just when it felt like Spain might finally get a break from the relentless heat, forecasters are warning that another intense spell of scorching weather is already on the horizon. From this thursday, July 2 temperatures are expected to climb once again, with parts of the country likely to top 40C. But what has caught meteorologists’ attention isn’t just the heat itself. It’s where it’s coming from.

Many people assume Spain’s hottest days arrive when scorching air sweeps in from the Sahara. This time, experts say that’s not necessarily the case. Instead, the peninsula is expected to generate much of the heat itself, creating the kind of conditions that can leave cities sweltering for days and nights offering very little relief.

For anyone living in Spain or planning a holiday over the coming week, the result may feel exactly the same. Long afternoons that are too hot for sightseeing, evenings that barely cool down and another stretch of weather where air conditioning becomes less of a luxury and more of a necessity.

Why Spain doesn’t need the Sahara to produce extreme heat

The idea that Spain can become its own source of extreme heat might sound surprising, but meteorologists say it’s something they have been seeing more often in recent summers.

The forecast points to a powerful area of high pressure settling over the Iberian Peninsula from the end of the week. That high pressure acts like a lid on the atmosphere. Sunshine pours in hour after hour, winds remain light and there is very little to disturb the warm air building close to the ground.

As the air slowly sinks, it becomes even warmer and drier. Add in some of the longest days of the year and the result is what forecasters describe as a heat dome, a weather pattern that traps hot air over the same area instead of allowing cooler Atlantic air to move in.

It’s a reminder that Spain doesn’t always need a blast of Saharan air to experience dangerous temperatures. Under the right conditions, the peninsula can effectively become its own hotspot.

That doesn’t mean the Sahara plays no role in Spanish heatwaves. Sometimes hot air from North Africa does combine with these weather patterns, making conditions even more extreme. But according to current forecasts, the atmosphere over Spain is capable of producing plenty of heat on its own.

What people across Spain are likely to notice first

The first thing many people will notice probably won’t be the afternoon temperatures. It will be the nights.

When a heat dome settles over Spain, the heat built up during the day has nowhere to go. Buildings, roads and pavements continue releasing warmth long after sunset, making it difficult for temperatures to fall.

That means many towns and cities could once again experience tropical nights, when temperatures stay above 20C until morning. In some inland areas, forecasters are even warning of torrid nights, where the mercury may struggle to drop below 25C.

For residents, that often becomes the hardest part of a heatwave. Sleeping with the windows open offers little relief if the air outside still feels warm. Fans end up running all night and homes without air conditioning can quickly become uncomfortable.

During the day, inland regions and western Spain are expected to bear the brunt of the heat, with temperatures above 40C becoming increasingly likely if the latest forecasts hold. Coastal areas should remain slightly cooler thanks to sea breezes, although many popular holiday destinations will still experience unusually hot conditions.

There is a chance that isolated thunderstorms could develop as small disturbances move across the upper atmosphere. While they may briefly cool a few local areas, they are not expected to bring widespread relief from the heat.

Why these heat domes are becoming a familiar part of Spanish summers

If it feels as though Spain is seeing more of these prolonged heat episodes, that’s because meteorologists say the weather patterns behind them are becoming increasingly common.

During the recent spell of extreme temperatures, the air mass became exceptionally hot over the Iberian Peninsula before spreading north across France and into central Europe, helping to break temperature records far beyond Spain’s borders.

A similar setup now appears to be developing once again. Forecast models suggest another strong ridge of high pressure will become established over Spain, creating the stable conditions needed for heat to build rapidly over several days.

For many people, the distinction between a Saharan heatwave and one generated largely over Spain probably won’t matter. What matters is how it feels on the ground.

It means planning outdoor activities earlier in the morning, thinking twice before heading out in the middle of the afternoon and accepting that evenings may offer little escape from the heat.

Holidaymakers may find beaches busier than usual as people search for any breeze they can find, while inland cities could become particularly uncomfortable during the hottest hours of the day. Anyone hiking, cycling or visiting historic towns should be prepared for temperatures that can quickly become exhausting.

The latest forecasts may still evolve over the next few days, but one thing already looks increasingly likely. Spain is heading into another period of exceptionally hot weather just days after the last one ended.

And while many people instinctively look south whenever the mercury rises, this time the real story is much closer to home. Under the right atmospheric conditions, Spain doesn’t always need the Sahara to produce a heatwave. Sometimes, the country’s own weather is enough to turn much of the peninsula into one of Europe’s hottest places.

With the height of the summer holiday season still ahead, that is unlikely to be welcome news for residents hoping for cooler evenings or visitors expecting more comfortable conditions. For now, the forecast suggests the heat is not ready to loosen its grip just yet.

Checking into a hotel, hiring a car or signing up for a service often comes with the same request: ‘Can we take a copy of your ID?’ Many people hand it over without a second thought. But Spain’s data protection watchdog says that, in many everyday situations, businesses should not be photocopying or photographing your identity card simply because it is convenient.

The warning is a timely reminder for residents, expats and holidaymakers alike. Under European data protection rules, organisations are expected to collect only the personal information they genuinely need. Holding a full image of someone’s identity document without a valid legal reason could leave businesses facing hefty penalties and expose customers to unnecessary privacy risks.

Why copying your ID could put your personal data at risk

An identity card contains far more information than is usually needed to confirm who you are.

A full copy may reveal your signature, the document’s issue date and other personal details that are irrelevant for routine transactions. According to Spain’s Data Protection Agency (AEPD), keeping complete images of identity documents can breach the data minimisation principle set out in the General Data Protection Regulation (GDPR).

That principle requires organisations to collect only the information that is strictly necessary for a specific purpose.

The concern is not simply about paperwork. If a company storing copies of identity documents suffers a cyberattack or data breach, those images could end up in the wrong hands, increasing the risk of identity theft or fraud.

For many customers, that risk is largely invisible. A quick snapshot taken during check in may seem harmless, but once it is stored digitally, it becomes another piece of sensitive personal information that must be protected.

When can a business ask for your ID?

Businesses can still ask to see your identity document when they need to verify who you are. In many cases, visually checking the document or recording only the essential details is enough to meet legal requirements.

The AEPD says companies should choose the least intrusive method available rather than automatically making or storing a complete copy of the document.

There are, however, situations where Spanish law specifically requires organisations to retain identity information. Those legal obligations remain unchanged. The agency’s warning is aimed at cases where businesses routinely copy identity documents without a clear legal basis.

Importantly, the watchdog also points out that a customer’s consent alone does not automatically make the practice lawful. If there is no legal justification for storing a copy of the document, asking the customer for permission does not remove the company’s responsibilities under data protection law.

What are your rights if you’re asked for a copy of your ID?

If a business asks to photocopy or photograph your identity document, you are entitled to ask why the copy is needed, what legal basis the company is relying on and how your information will be stored.

If there is no legal obligation requiring the business to keep a copy, the AEPD says customers have the right to refuse and can suggest alternative ways of confirming their identity, such as allowing staff to inspect the document without retaining an image.

The watchdog is also reminding businesses that failing to comply with data protection rules can be expensive. In the most serious cases, sanctions can reach €100,000, reflecting the importance of handling personal data responsibly.

As concerns over online privacy and identity fraud continue to grow, the message from Spain’s data protection authority is straightforward: businesses should only collect the information they genuinely need, and customers should not feel obliged to surrender more personal data than the law requires.

With olive oil still treated like liquid gold in many kitchens in Spain, more households are saving used oil after frying. Mercadona says it can be reused in some cases, but food safety advice makes clear there are warning signs shoppers should not ignore.

How Spain households can make olive oil last longer without spoiling the pan

Olive oil has always had a special place in Spanish households. It goes on toast, into salads, over grilled vegetables and, for many families, into the frying pan. But after years of sharp price swings, that familiar bottle now gets treated with a little more caution.

Recent supermarket price trackers still show olive oil as a product many shoppers monitor closely, with some litre bottles in Spain sitting around the €4 to €5 mark and premium options costing more. The Ministry of Agriculture, Fisheries and Food also publishes dedicated oil consumption and price data because olive oil remains such a significant household staple in Spain.

Any advice on reusing olive oil usage is welcome in Spain, and Mercadona has recently promoted its online guide to choosing olive oil, while consumer advice from Spain’s Organisation of Consumers and Users (OCU) says frying oil can be reused if it is properly maintained. However, “can” doesn’t mean “always should”.

How reused olive oil should be stored before it goes back in the pan

OCU advises keeping frying oil away from light and heat, covering it to limit contact with oxygen and avoiding very high frying temperatures. Its guidance says oil kept in good condition can be reused several times, but only when the oil has not deteriorated.

It should be allowed to cool, strained to remove crumbs or food remains, then stored in a clean, covered container away from sunlight and heat. Leaving old oil open in a pan, especially with bits of batter, fish or breadcrumbs still floating in it, is where the saving starts to turn a little sour.

The food being fried also matters. Potatoes tend to leave fewer residues than breaded meat, croquetas or fish. Strong-flavoured foods can also carry their taste into the next batch, which is why oil used for boquerones is unlikely to be welcome in a plate of churros, however Spanish the experiment may seem to be.

When used olive oil should not be reused again

OCU advises changing oil when it looks reddish, foams, smells strange or produces too much smoke. Oil that has turned thick, dark, sticky or bitter should not go back into food.

Temperature is another key point. OCU recommends keeping frying oil between 160C and 175C in a fryer, noting that temperatures above 175C can favour the formation of acrylamide in some starchy foods, while temperatures below 160C can make food absorb more fat.

Spain’s Agency for Food Safety and Nutrition (AESAN), also highlights acrylamide as a substance that can form when foods such as potatoes, bread or biscuits are cooked at high temperatures. AESAN points to frying temperature and cooking methods as factors that influence how much acrylamide is formed.

The most accurate visual queue is that golden is better than brown. Burnt or heavily browned fried food is not just less pleasant to eat, it is also a sign that the oil and the food may have been pushed too far.

How to stretch olive oil safely before it reaches the bin

An easy save is to use a smaller pan, the right amount of oil and steady heat. This can reduce waste without needing to keep old leftover oil for too long. Overloading the pan lowers the temperature and can make food absorb more oil, which wastes money and usually gives worse results.

Keeping separate oil for different foods can also help. Oil used for potatoes may be easier to reuse than oil used for battered fish. Mixing different oils is best avoided unless the cooking purpose and heat tolerance are understood, because oils can degrade differently at frying temperatures.

There is also a difference between oil for frying and oil for raw use. Oil that has already been heated and filtered may still be acceptable for another frying session, but a line should be drawn for using it as garnish on salads, toast or drizzling over gazpacho. For this it is best to follow Spanish-suit and use fresh extra virgin olive oil. 

How used cooking oil should be thrown away in Spain

As easy and enticing as it may seem, when oil has reached the end of its useful life, the sink is the wrong place to dispose of it. Spain’s Ministry for Ecological Transition and the Demographic Challenge describes used cooking oils as household waste once they are discarded, while Madrid City Council warns that used vegetable oil should not be poured into the sink or toilet because the grease film can affect water oxygenation and later treatment.

The best option is to let the oil cool, pour it into a sealed bottle or container, and take it to a local used-oil collection point, recycling container or punto limpio, the municipal recycling facility used in Spain for waste that should not go into normal bins. Some towns also have mobile puntos limpios or specific used-oil containers.

There is a balance to be found in Spanish households regarding the use of olive oil during a cost of living crisis that is keeping people checking supermarket receipts and the prices of basic kitchen ingredients. Throwing away oil after one clean frying session isn’t necessary, but neither is chasing savings once the oil has changed. If it smells wrong, smokes too easily, foams, darkens or carries burnt bits, the bottle has done its job.