Hojiblanca, Andalucia Shining

Hojiblanca olive trees in the region of Cordoba, Andalucia

The Hojiblanca is one of the most widespread olive varieties in Spain, along with the Picual and Cornicabra varieties. It originates from Lucena, in the province of Cordoba (Andalucia), and takes its name from its white leaves, which give some Andalusian olive groves a beautiful silvery sheen.

This olive tree is appreciated for its hardiness and its fleshy olives. It can withstand both drought and cold, and adapts well to limestone soils. In addition, the oil extracted from Hojiblanca olives has important nutritional and taste qualities. It has relatively high proportions of unsaturated fats and vitamin E, a powerful antioxidant.

The taste profile is mild in the mouth, with discreet bitterness but pervasive fruitiness that make it a sought-after oil. However, Hojiblanca monovarietal oils are rare due to the low oil yield of the olives. Hojiblanca olives are generally used to harmonise blends made with olives of other varieties that have less balanced taste and higher yields.

We fell in love with La Cultivada's Hojiblanca, produced in the very region where this variety was born. With its notes of almond and aromatic herbs, this oil pairs perfectly with green salads, oven-baked vegetables (courgettes or fennel, for example) or gazpachos (traditional cold soups from Andalusia).