Hojiblanca olive

There are more than 200 varieties of olives grown in Spain. The most common are Picual, Arbequina, Hojiblanca, and Cornicabra. Generally, the variety of oil gets its name from the variety of olive it contains.

The oils made from the hojiblanca olive variety are characterized by the flavors and aromas of freshly cut grass, artichoke, and aromatic plants. The fore palate is sweet, with a slight bitterness, and a lingering pungency in the mouth. This variety is also very popular as a table olive. Its Spanish name comes from the white color of the underside of the leaf.