The name of the Hojiblanca variety comes from the whitish colour on the underside of the tree’s leaves, a characteristic that seems almost metallic in the sunlight and has also given it the name “Lucentina”. It is primarily found in the Andalusian provinces of Seville, Malaga and Córdoba. In total, its cultivation occupies around 200,000 hectares of Spain.
This variety adapts well to lime soils and to a certain extent it is tolerant to water scarcity. Due to its ability to adapt to demanding agricultural environments, the scientific community considers its oil to possess a greater complexity and content of minority compounds that are beneficial to our health.
The Hojiblanca olive has a rounded shape and a larger size than other varieties such as Picual, Cornicabra or Redondilla, making it versatile also as a table olive.
The Extra Virgin extracted from the Hojiblanca does not have a great resistance to oxidation, so it should be kept away from light and heat.
Harvest date: October - November, early harvest.
Irrigation: Automated system with humidity sensors.
Collection system: Tree shakers are used to help fruits to detach directly from the tree without touching the ground. Hitting the tree with poles is avoided which helps to maintain our trees healthy.
Harvesting temperature: Harvesting during high temperatures is avoided. The workday is shortened according to very hot periods (higher than 35°C/ 95ºF).
Time between harvest and milling: Less than 3 hours.
Production system: Continuous two-phase system, cold extraction (below 27°C/ 80ºF), contact with water is minimized.
Filtration: Continuous filtration after the extraction process to remove moisture and impurities that may remain in our olive juice and can shorten shelf life.
Storage: Stainless steel tanks preserved with nitrogen.
Colour: Green with hints of gold.
The oil has a fruity aroma with notes of green olives of a medium intensity and great complexity. It has an herbaceous aroma and herbs, perfectly balanced with a slight bitterness and sweetness.
The pungency of this variety has a characteristic intensity that begins at the back or the throat and rises to the tip of the tongue. In tasting vocabulary, this pungency is similar to the spiciness of chillies or jalapeno peppers. For new comers to premium Extra Virgin Olive Oil it may seem unfamiliar of even too intense. However, this attribute is an unequivocal sign of the oil´s high content in Oleocanthal, a phenol responsible for the spicy sensations in Extra Virgin Olive Oils.
Compared to other EVOOs, this oil has a moderate Oleic Acid content and is low in saturated fatty acids. The moderate content of oleic acid and its propensity to oxidize before other varieties requires that the oil is stored well. Hojiblanca Extra Virgin Olive Oil is a good choice for people who are looking to control their diet and eat healthy.
To pair Extra Virgin Olive Oil one must have a minimum knowledge of the attributes each variety has and how they interact with each food or recipe. A consumer may have an EVOO variety preference. This can be due to its intensity, complexity or harmony. To get started, follow some of our recommendations for the Hojiblanca variety.
Hojiblanca Extra Virgin Olive Oil has a medium-high intensity, lending itself to pairing with foods that best complement this intensity and not overpowering the dish.
The rich aroma of Hojiblanca Extra Virgin Olive Oil is reminiscent of freshly cut herbs and fresh fruits. It can enhance the flavour of blue fish such as tuna and salmon, pastas, soups, sautéed vegetables and canned vegetables. Of course, it can be used raw, on salads and in dressings. In general, it is perfect to pair with all kinds of foods with mild flavours.
|Average values per
|900 kcal / 3,700 kJ
|Total Fat (100g): of which
|Vitamins and minerals