The world of extra virgin olive oil is much broader than the popular Picual, Hojiblanca, or Arbequina. Spain has more than 200 olive varieties, many of them producing oils of exceptionally high quality and surprising sensory profiles. The main ones, and the weight that the territory has in each one, are in varieties and terroir. Today we present five uncommon varieties that stand out for their history, flavor, and uses in the kitchen.
If you want to learn about the most famous varieties, their comparisons, and culinary uses, visit our complete guide to EVOO Varieties.
Pajarera
The Pajarera is a traditional variety from the province of Córdoba (the areas of Priego de Córdoba and Baena). Its name refers to the fact that its small and sweet fruits attracted birds. Pajarera EVOO offers a smooth and balanced sensory profile, with notes of ripe apple, almond, and fresh herbs. It has low bitterness and very mild spiciness, ideal for those who are new to tasting extra virgin olive oil.
Recommended uses: perfect raw for mild salads, steamed vegetables, white fish, and light pastries. It enhances delicate flavors without masking them.
Pajarera technical sheet
- Origin: Córdoba, Andalusia (Spain)
- Cultivation areas: Priego de Córdoba, Baena
- Harvest: Late October – November
- Sensory profile: Smooth fruity; ripe apple, almond, herbs
- Bitterness/Spiciness: Low / Very low
- Oxidative stability: Medium
- Culinary uses: Delicate raw dishes, white fish, pastries
Verdial
The Verdial includes subvarieties such as Verdial de Badajoz, de Huévar, or de Vélez-Málaga. It is a late-ripening olive that produces sweet, fruity EVOO with low bitterness. On the nose, apple, banana, and nuts appear; on the palate, it is very pleasant, with a rounded finish.
Recommended uses: excellent for homemade mayonnaise, cold creams (vichyssoise, mild salmorejos), pastries, and grilled fish. A versatile EVOO for palates that avoid intensity.
Verdial technical sheet
- Origin: Andalusia and Extremadura
- Cultivation areas: Badajoz, Huelva, Málaga
- Harvest: November – December
- Sensory profile: Sweet fruity; apple, banana, nuts
- Bitterness/Spiciness: Very low / Low
- Oxidative stability: Low–medium
- Culinary uses: Emulsions, fish, pastries
Manzanilla Cacereña
Originating in Extremadura, the Manzanilla Cacereña stands out for its dual purpose (table and oil). In extra virgin olive oil, it provides herbal freshness with notes of freshly cut grass, green almond, and apple, and a balance of medium bitterness with mild spiciness.
Recommended uses: toast with tomato, mild gazpachos, and cold soups; it pairs well with fish carpaccios and soft cheeses. In Mediterranean salads, it provides liveliness without dominating.
Manzanilla Cacereña technical sheet
- Origin: Cáceres, Extremadura (Spain)
- Cultivation areas: Northern Extremadura
- Harvest: Early November
- Sensory profile: Fresh grass, green almond, apple
- Bitterness/Spiciness: Medium / Low
- Oxidative stability: Medium
- Culinary uses: Toast, salads, fish, and soft cheeses
Alfafarenca
The Alfafarenca is a minority variety in the Valencian Community (Alicante) and produces EVOOs of great character, with high bitterness and persistent spiciness. Aromas of artichoke, fig tree, and green almond. It usually has a high polyphenol content, which translates into very good stability and sensory potency.
Recommended uses: legume stews, red meats, spoon dishes, and baked rice dishes. Ideal when looking for structure and an extra virgin olive oil that “supports” intense flavors.
Alfafarenca technical sheet
- Origin: Valencian Community (Alicante)
- Cultivation areas: Interior regions of Alicante
- Harvest: Late October – November
- Sensory profile: Artichoke, olive leaf, green almond
- Bitterness/Spiciness: High / High
- Oxidative stability: High
- Culinary uses: Meats, legumes, baked rice dishes
Lechín
The Lechín (Seville and Córdoba) takes its name from the whitish tone of the pulp. It is a rustic variety, very adapted to dry farming. Its EVOO is perceived as green and fresh, with notes of aromatic herbs, wild plants, and almond. On the palate, it offers medium-high bitterness and mild but persistent spiciness. There is also a subvariety known as Lechín de Granada, an oil that illustrates this article.
Recommended uses: sautéed vegetables, cold soups, small game, and escabeches. Raw, it works very well with ingredients of pronounced flavor (tomato, olives, pickles).
Lechín technical sheet
- Origin: Seville and Córdoba (Andalusia)
- Cultivation areas: Campiñas of Seville and Córdoba
- Harvest: October – November
- Sensory profile: Aromatic herbs, almond, wild plants
- Bitterness/Spiciness: Medium-high / Mild
- Oxidative stability: Medium
- Culinary uses: Vegetables, small game, escabeches
Quick comparison table of uncommon varieties
Variety Bitterness Spiciness Stability Sensory notes Recommended uses Pajarera Low Very low Medium Ripe apple, almond, herbs Delicate raw dishes, fish, pastries Verdial Very low Low Low–medium Apple, banana, nuts Emulsions, fish, desserts Manzanilla Cacereña Medium Low Medium Fresh grass, green almond, apple Toast, salads, carpaccios Alfafarenca High High High Artichoke, fig tree, olive leaf Red meats, legumes, baked rice dishes Lechín Medium-high Mild Medium Aromatic herbs, almond, wild plants Vegetables, small game, escabechesTips for tasting and choosing uncommon varieties
- Do a raw tasting (spoon or glass) to identify fruitiness, bitterness, and spiciness. At Molino y Cata, we provide the sensory stars of the oils.
- Pair these oils with simple dishes that do not hide their sensory profile.
- Prioritize recent harvest and opaque containers; avoid light, heat, and oxygen.
Conclusion
Exploring less-known extra virgin olive oil varieties such as Pajarera, Verdial, Manzanilla Cacereña, Alfafarenca, and Lechín allows you to discover new flavors, aromas, and textures. They are EVOOs that expand your possibilities in the kitchen and enrich your olive oil culture.
Discover our selection of premium Extra Virgin Olive Oils →
Frequently Asked Questions
How many olive varieties are there in Spain?
Spain has more than 200 cataloged olive varieties. The vast majority of the market is concentrated in three or four (Picual, Arbequina, Hojiblanca, Cornicabra), but there are dozens of minority varieties with unique sensory profiles that produce oils of exceptionally high quality and are worth discovering.
Which EVOO variety is best for those who do not like spiciness?
Pajarera and Verdial are ideal if you prefer mild oils. Both have low bitterness and very mild spiciness, with notes of ripe apple, almond, and nuts. They are perfect for getting started with extra virgin oil without the intensity putting you off. They work very well raw over white fish or in pastries.
What is a minority olive variety and why should I try it?
A minority variety is one that represents less than 5% of the olive grove area. Varieties such as Pajarera, Verdial, Blanqueta, Royal, or Morruda produce oils with sensory profiles that you do not find in commercial varieties. Trying them expands your palate and supports producers who keep Spanish olive grove biodiversity alive.
Does the olive variety influence the culinary uses of the oil?
Absolutely. Each variety has a different bitterness, spiciness, and aroma profile that makes it more suitable for certain dishes. A mild Pajarera is perfect with white fish, while an intense Royal with fig tree notes calls for meats or legumes. Choosing a variety according to the dish is like choosing the wine according to the food.