Hojiblanca

Description

Also known as "lucentino." It is mainly distributed across the provinces of Córdoba, Málaga and Seville, occupying highly calcareous soils, as it is a variety well suited to this type of land. The tree is vigorous, with long, somewhat drooping branches, and this olive variety is valued for its good pulp quality and its high hardiness. It performs well under drought conditions, and is tolerant of winter cold. It enters production later than Picual. The leaves are lanceolate and are characterised by the pale colour of their underside, which gives the variety its name (Hojiblanca, meaning "white leaf"). The fruit is elliptical in shape, with distinctive white dots on its skin known as lenticels. It ripens later and has dual purpose, suitable for both table olives and oil. The oil obtained from this variety has a very balanced composition in terms of oleic acid and antioxidants for consumption. The oil is herbaceous, with descriptors of tomato plant, freshly cut grass and green almond predominating; it sits at a midpoint between spicy, bitter oils and sweeter ones, making it more versatile in various culinary techniques and pairings. Tasting it reveals a light sweetness and the aromas and flavours of fresh grass, along with notes of green fruit. Its stability is medium.