The Cornicabra olive receives its distinctive name due to the horn-shaped nature of its fruits.
It is the third most widely produced variety in Spain and is characteristic of the provinces of Toledo, Ciudad Real, and Madrid; across the La Mancha region, known for its warm summers and cold winters. These olive trees must withstand somewhat adverse conditions, which they face with impressive resilience. They tolerate droughts, frosts, and very low temperatures with fortitude, and this strength is reflected in a flavour that tends to be bitter and spicy.
Characteristics of the Cornicabra olive
The ripe fruit has a characteristic intense violet colour. It is asymmetrical, with a pointed bottom curved to one side, more noticeably than in the Picual olive.
Just as the tree adapts to external conditions, it seems reluctant to release its fruits, showing high resistance to falling. This usually delays the harvest to facilitate collection, although early harvest Cornicabra olive oils also exist.
It is also appreciated as a table olive for the powerful and intense flavour it develops in preserves made with this variety.
Cornicabra olive oil tasting
On the palate, the main characteristics of Cornicabra olive oil are bitterness and medium spiciness that appear towards the finish, uncompromisingly. It is an oil for lovers of intense flavours, which it balances with a fruitiness that softens as the fruit ripens. The dryness-intensity balance is well achieved in Cornicabra, as in other varietals, though its flavour tends to become more pleasant as the fruit matures.
Cornicabra olive oil pairing
It is highly resistant to cooking and pairs well with other intense flavours such as sofritos and meats like lamb and goat, as well as fish such as salmon. It also excels in dishes based on salted cod or cured and dry cheeses.
