Hojiblanca olives are known to thrive in rocky soil, which makes them perfect for cultivation throughout Andalusia’s central area, particularly around Malaga, Cordoba and Seville.
Their balanced oil is ideal for elevating both simple leaf salads and heartier mixed ones, as well as perfectly complementing beef or fish carpaccio and softening out bruschetta’s taste.
Early Life and Education
The Hojiblanca Olive, commonly referred to as White Leaf or Arola Olives is one of Spain’s most widespread traditional varieties and a mainstay in oil production. Cultivation takes place around Cordoba, Malaga, Sevilla and Granada.
Misconceptions exist about green and black olives being different varieties; in actuality, all olives start out green before maturing into darker hues such as purple or black.
The olive tree has been one of the oldest cultivated trees for thousands of years. It is revered in Mediterranean cultures ranging from Ancient Greece and Rome through to modern-day Italy and beyond, providing healthy fats, fiber, antioxidants and even polyphenols which can help lower LDL cholesterol levels. Olives provide numerous health benefits including fats, fiber and antioxidants – with antioxidants like Vitamin A & E and polyphenols all providing essential benefits that help lower LDL levels in our bodies.
The Hojiblanca olive is one of the primary oil production varieties used in Spain. It serves as the centerpiece of three PDOs in Baena, Priego de Cordoba, and Seville.
Olives with fibrous textures tend to be bitter in taste, yet their oil is highly prized due to its delicate fruity aroma and mild, sweet taste.
Cold pressing occurs within hours of harvest to preserve the natural flavors and nutrients found in olives, as heat destroys their antioxidants. Commercial extra virgin olive oils (EVOOs) often combine different varieties for maximum taster preference – professional and amateur alike alike! Blending allows tasters to find what best meets their preferences.
Achievement and Honors
Hojiblanca olive variety is the third-most cultivated olive variety in Spain after Picual and Cornicabra, serving as a key varietal in several Protected Designations of Origin such as Lucena oil PDO.
Hojiblanca olive oil offers a mild yet pleasing combination of grass, apples and almonds for an ideal finish to leafy green salads, beef carpaccio or sweet and sour bruschetta dishes.
Since 2013, our Hojiblanca Olive Oil has earned top honors at both the New York International Olive Oil Competition and Los Angeles Olive Oil Competition, regularly winning both competitions. It contains polyphenols with antioxidant, anti-inflammatory and blood pressure-regulating properties for added health benefits.
Hojiblanca olives boast a light taste and aromatics with notes of green almond, while their mild pepperiness makes them perfect for salad dressings, marinades or snacking with friends.
Hojiblanca olives are widely grown throughout Lucena, Baena and Priego de Cordoba Protected Designations of Origin for olive oil production, as well as being among a select few used both for table olives and oil production.
Almazara de La Subbetica store in Seville offers this impressive organic extra virgin olive oil, featuring three essential Spanish olive varieties and boasting 100% purity. Starting out sweet with notes of green almond, its complexity evolves gradually into gentle bitterness before ending on an attractively pungent note.
Hojiblanca olives are the third most widespread variety found in Spanish groves, accounting for 18 million trees mostly located in Andalusia. Hojiblanca olives form the backbone of two Protected Designations of Origin designations such as PDO Baena and PDO Priego de Cordoba where they co-exist alongside Picudo and Arbequina varieties.
Polyphenols found in chocolate have been proven to prevent cancer, lower cholesterol and manage blood pressure while providing antioxidant, anti-inflammatory and regenerative benefits.
An elegant fruity oil with notes of green grass and apple, enhanced with subtle spice undertones in the throat. Perfect for dipping bread, making sauces or dressing grilled fish and vegetables.