Cornicabra

This type of olive is the second Spanish variety in terms of cultivated area. It is mainly found in the provinces of Toledo, Ciudad Real and Madrid, but it can also be found in the provinces of Cáceres and Badajoz. Its name refers to the curved shape of the fruit, which is reminiscent of a goat horn.  The olives are slowly ripened and harvested at the end of the season to produce a rich golden oil with green tones.

Curiosities: Cornicabra olives have a high resistance to detachment, an aspect that makes harvesting difficult and encourages olives to be collected late.

Characteristics of Cornicabra olive oil

There are important differences between early harvest Cornicabra olive oil and later ones. Fruity (aromas) and spicy taste is more intense in early harvested oils. Losing aroma and gaining sweetness the latest oils of the Cornicabra variety.

Another aspect that can modify the organoleptic characteristics of Cornicabra oil is the presence of pest or disease. Tuberculosis, olive fly and anthracnose, must be carefully controlled if you want to get high quality olive oils.

Cornicabra olive oil What is it used for?

Cornicabra olive oil is recommended for the following uses:

Thanks to its high stability, Cornicabra oil, withstands the Fritters cycles well, being suitable for this purpose.