Variedades y terroir
Journal
6 pieces
JOURNAL
Hojiblanca, Picudo and Picual: Three Andalusian Varieties You Should Know
Andalucía has more than 20 indigenous olive varieties, but three dominate: Picual, Hojiblanca and Picudo. What each one brings and how to recognise...
JOURNAL
Terroir in Olive Oil: Same Tree, Different Results
The concept of terroir is not just for wine. In olive oil, altitude, soil and climate radically change the result. Here is how.
JOURNAL
Olive Oil from Sierra Nevada: When Altitude Becomes Flavour
On the slopes of Sierra Nevada, above 1,000 metres, olive oils are produced with a complexity that lowland areas simply cannot match. Here is why.
JOURNAL
Picual vs Arbequina: How to Choose Between the Two Queens of Olive Oil
Picual and Arbequina are the two most popular olive oil varieties in Spain. We explain the real differences and when to use each one.
JOURNAL
Arbequina Olive Oil: Everything You Think You Know Is Probably Wrong
Arbequina has a reputation for being mild and easy. That is true... if you buy a bad one. An early-harvest Arbequina is a different world. We bust ...
JOURNAL
Picual Olive Oil: The Most Complete Variety in the World of Olive Oil
Picual is the most widely cultivated olive variety in the world. Bitter, peppery, divisive... and the most complete that exists. We explain why.