Hojiblanca

Hojiblanca (literally translated, “white leaf” in Spanish) is an olive cultivar from Lucena (Spain). This variety has the particularity of being used to obtain both oil and as table olives. Hojiblanca is the most widespread traditional variety in Spain, presenting an important oil production. Its production focuses on the provinces of Córdoba, Málaga, Sevilla and Granada.

Characteristics of Hojiblanca olive oil

It is characterized by its taste and aroma of freshly cut grass, artichoke and aromatic plants. Its entrance on the palate is sweet, with a slight bitterness and a peppery finish in the mouth. The olive oil color is deep green when the olives of the Hojiblanca variety are harvested early.

What is Hojiblanca olive oil used for?

Hojiblanca extra virgin olive oil is recommended for the following uses:

• Salad dressing, helping to enhance the flavor of vegetables.
• Fritters, although less stable than Picual olive oil or Cornicabra, also supports a good number of fried foods and helps to improve the flavor and brighten up the dishes.
• Cod stews, tuna …
• Carpachos of fish or meat.
• Raw consumption for breakfast (toast of tomato and ham ).