Hojiblanca

Hojiblanca olive oil

Its growth extends mainly in the provinces of Málaga, Córdoba, Granada and Seville. Its name refers to the white color of the leaves. This variety has the particularity of being used to obtain both oil and as table olives.

The olive of the hojiblanca olive trees is rounded and with a medium-high size compared to other varieties, like the arbequina and picual. For this reason, their olives, apart from being used to produce olive oil, are also used to eat seasoned.

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.

Hojiblanca olive oil has some bitterness average features compared to other varieties. On the other hand, its content in oleic acid is medium, around 65% to 70% of the total fatty acids. This makes it more resistant to oxidation at high temperatures that other varieties like the arbequina or the royal.

In this way the hojiblanca olive oil can be used for frying and in crude interchangeably. On the other hand, it is an olive oil that “grows in the pan“, so that frying with hojiblanca olive oil quite cheaper than initially it might appear.

The hojiblanca olive oil has generally a golden green color, although it depends on the state of ripeness of the fruit at the moment of milling. The greener is the olive, the greener will be the olive oil produced.

Hojiblanca olive oil consumers tend to be very reliable to the consumption of this variety because it has a very tipycal flavour and aroma.