Hojiblanca Extra Virgin Olive Oils

The Hojiblanca olive, native to the Lucena region of Córdoba, is one of the most prized varieties in Spanish olive growing. Its name comes from the characteristic silvery color of the underside of its leaves. Currently, its cultivation covers approximately 250,000 hectares, primarily in Córdoba, Málaga, Seville, Granada, and Jaén. It is known for its dual use as both olive oil and table olives.

Characteristics of the Olive Tree and Growing Conditions

The Hojiblanca olive tree stands out for its medium vigor and open canopy, adapting effectively to limestone soils and withstanding adverse climatic conditions such as moderate droughts and low temperatures. Its large, rounded fruits ripen slowly, making mechanical harvesting difficult but favoring the production of an oil with unique characteristics. Although it has a medium oil yield, this variety is also particularly prized for table olives due to the firmness and size of its fruits.

Sensory Profile of the Oil

Hojiblanca extra virgin olive oil is renowned for its remarkable organoleptic balance. The nose displays a fresh, green fruitiness, highlighting aromas of freshly cut grass, green apple, and fresh almond. On the palate, its flavor begins with a gentle sweetness that evolves into a moderate bitterness and an elegant, lingering spiciness, accompanied by a pleasant almond aftertaste. This sensory profile makes it a versatile oil, highly appreciated by both chefs and gourmet consumers.

Thanks to its balanced profile, Hojiblanca oil is exceptionally versatile in the kitchen. Ideal raw for salads, dressings, and carpaccio, it's also excellent for light marinades and sautéed vegetables. Its moderate heat resistance allows for good performance in short cooking times, especially excelling in delicate recipes where natural flavors are desired. Furthermore, its almondy note adds sophistication to sweet dishes and healthy pastries.

Nutritional and Health Properties

From a nutritional perspective, Hojiblanca oil provides significant health benefits. It contains a high percentage of oleic acid, which contributes to the reduction of LDL cholesterol and promotes cardiovascular health. Furthermore, its vitamin E and natural antioxidant content protects against oxidative stress and exerts anti-inflammatory effects, making it an excellent complement to a balanced and healthy diet, such as the Mediterranean diet.

Featured Producers

Among the most recognized olive oil mills and brands producing Hojiblanca single-variety oil are Rincón de la Subbética, internationally recognized for its exceptional organic quality; Finca La Torre, recognized for its organic production and sensorial excellence; and Oleoestepa, a protected designation of origin (PDO) renowned for its balance and aromatic freshness. These brands reflect the excellence and diversity that the Hojiblanca variety offers.

Comparison with other varieties

Compared to varieties like Picual, Arbequina, or Frantoio, Hojiblanca oil offers a unique balance: less intense and smoother than the robust Picual, but with more character and complexity than the sweet Arbequina. Compared to Frantoio, Hojiblanca stands out for its characteristic almond aroma, contrasting with the intense herbal notes of Italian oil. This uniqueness makes Hojiblanca oil a standout choice for those seeking balance and versatility at their table.