Because it's a variety rich in oleocanthal, a phenolic compound with anti-inflammatory properties. The earlier the harvest, the more oleocanthal it contains. The Hojiblanca from the Tabernas desert is harvested very early and under water stress conditions, which maximises that concentration. The pungency in the throat is a sign of quality, not a defect.

Honestly, it's not the best starting point. If you prefer mild oils, start with the Arbequina or Lechin from Oro del Desierto. The Hojiblanca is for those seeking character, complexity and an oil that makes itself known on the plate.

With everything that has its own flavour: grilled red meats, legumes, cured cheeses, hearty stews, grilled vegetables. It's also spectacular over a gazpacho or salmorejo. Don't use it on delicate white fish -- it would overwhelm it.

The Hojiblanca olive is used for both. As a table olive it's dressed and is mild and fleshy. As an early harvest oil it develops a completely different profile: intense, bitter, pungent. Two sides of the same variety.

Hojiblanca has a medium-high polyphenol content, lower than Picual but higher than Arbequina. In early harvest from the desert, levels concentrate especially. Exact data varies each campaign -- they're analysed in the laboratory after each harvest.