Continuing with the series we have been dedicating on our blog to the different types of AOVE, today we talk about some new varieties that are already available in our store.
So far, we have focused on the varieties most commonly cultivated in the olive groves of our land, the province of Jaén, such as Picual, Arbequina, Hojiblanca, or Royal, some more recently introduced like Frantoio, as well as Coupage, which combines two or more different varieties. We refer interested readers to these articles to learn about the characteristics and specifications of the olive tree and its fruit, as well as the Extra Virgin Olive Oils extracted from them.
This time we will focus on a series of varieties that have either been traditionally cultivated in the olive groves of Jaén in smaller quantities or have recently expanded beyond their original regions, even coming from other countries, thus broadening the range of options available to lovers of high-quality AOVE.
Cornezuelo
Olive trees of this variety, also known as Cornachuela or Corniche Real, are usually cultivated isolated among plantations of other varieties, especially Picual, mainly in the provinces of Jaén and Granada.
Highly valued as a table olive, it also produces a high-quality Extra Virgin Olive Oil. Its name refers to its horn-shaped fruit.
The olive tree is of medium vigor and open shape with dense foliage, and the olive matures early, detaches with medium difficulty, has high productivity, low regularity, and medium oil yield.
Cornezuelo AOVE is intense green in color, with complex aromas of green herbs and fruits such as apple and banana, also artichoke, almond, and lemon leaf.
Its flavor is rich in the mentioned aromas, prominently featuring the astringency of artichoke, characteristic of this variety. Its bitterness is very light with a spiciness reminiscent of chili similar to Hojiblanca.
This monovarietal is especially suitable for raw consumption as well as for making creams and fish dishes.
Nevadillo Blanco
This olive variety, also known as Nevadillo Blanco de Jaén, has its main cultivation area in the olive groves around the town of Méngibar. It is a medium-vigor plant, highly productive, early maturing and harvested in October, with a high oil yield.
The oil from this variety is intense green, with marked aromas of freshly cut grass and almond. Its very fruity flavor recalls banana, pear, and apple, with light bitterness and soft, balanced spiciness.
It is high in oleic acid and natural antioxidants, vitamin E, and polyphenols. Very suitable for fish dishes, salads, and, due to its smoothness, ideal for baking.
Carrasqueño
Also cultivated in the province of Jaén, occupying about 4,000 hectares, mainly in the regions of Martos, Alcaudete, and Sierra Sur.
Its name refers to the similarity of its leaves to those of the holm oak. It is also known as the "bird olive" because its sweetness makes it highly appreciated as food by birds.
The Carrasqueño olive is medium-sized, with open growth and dense branching. The olive is medium weight, late-maturing, difficult to detach, and with very low productivity, making it highly valued by connoisseurs but at risk of disappearance due to its low profitability. Its oil is bright green with fresh and fruity aromas highlighting tomato, fresh wheat grass, and almond. Its flavor is potent and lively, initially sweet with subtle bitterness.
Due to its characteristics, it is perfect for all types of sauces, such as mayonnaise, and in pickling, accompanying white fish, cheeses, pasta, breakfast toasts, and baking.
Arbosana
Originating from the Catalan region of El Penedés, its name may refer to L´Arboc in Tarragona.
It is expanding beyond its traditional area due to its suitability for modern high-density plantations, complementing Arbequina well for hedge plantations, although it is slightly less cold-resistant and therefore less productive.
The olive tree has low vigor, open growth, dense foliage, good rooting, and high productivity with early production onset.
The olive is small, late-maturing, difficult to detach, with medium oil yield.
Its oil is highly valued, similar to Arbequina, with medium-intensity fruitiness, featuring aromas of green banana and apple, fruit purée, aromatic herbs, and citrus tones.
Its flavor is sweet, with pronounced bitterness and spiciness. Like Arbequina, Arbosana AOVE is ideal for pairing with cheeses, fresh pasta, tomatoes, jams, and salads with fruit ingredients such as kiwi, apples, or raisins, as well as in fruit salads and purees.
Taggiasca
Originating from Italy, specifically Liguria where it is the predominant variety, it is almost monovarietal in the province of Imperia.
It is also known as Lavagnina, Olivo de Taggia, Pignola d’Oneglia, Tagliasca, or Tagliasco.
The trees are large, well-adapted to both highlands and coastal areas, highly productive, and regular, with brown fruits, high oil yield, and late maturation.
Its oil is green with yellow hues, with intense aromas reminiscent of ripe fruit, mild bitterness, and subtle notes of almonds and pine nuts.
The Taggiasca Extra Virgin Olive Oil pairs perfectly with meats and fish, as it does not mask the natural flavors and aromas of these foods.
Koroneiki
A Greek variety, it is the most widespread in that country, covering almost half of the cultivated territory, especially in the Peloponnese, Crete, and Aegean regions.
It has recently been introduced to Spain and other countries worldwide due to its adaptability to different terrains and good complementarity with other varieties.
It is also known by other names such as Lianolia, Psilolia, Vaciki, Koroni, Kritikia, and Ladolia.
The tree has medium vigor, open growth, and sparse branching, with early-flowering and medium-early maturing fruits, difficult to detach, and high productivity.
Its fruitiness is intense with aromas of aromatic herbs, banana, apple, chamomile, and basil, medium bitterness, and intense spiciness.
Tasting the Koroneiki AOVE brings notes of nuts such as almonds and walnuts, giving it a unique and unmistakable character, ideal for fish dishes, salads, pasta, and baking.
In our store, we have all these monovarietal oils from the best brands for anyone wanting to explore new sensory experiences in the wonderful and endless world of Extra Virgin Olive Oil.
