Hojiblanca

Hojiblanca oil has a very balanced combination of fatty acids with comparatively lower saturated acids than in the remaining oils of other varieties. Its oils are intense green, and from an organoleptic point of view, they have an immense range of flavors, predominantly plant flavors. Its tasting offers us at the beginning significantly the properties of sweetness, fruity fresh grass in the aroma, slight bitterness to green fruit and other fruits that sometimes recall a macedonian or avocado, slight spicy in the throat and an almond aftertaste at the end. Their area of influence extends through Andalusia, specifically in the east of the province of Seville, the south of Cordoba and all the north of the province of Malaga, where they have recently been granted the D.O. Antequera. It can account for 16% of the Andalusian olive grove. The hojiblanc olives serve both for consumption and black table olives for the firm texture of their pulp, as well as for the production of oil.