Hojiblanca is the third most widely cultivated olive variety in Spain, after Picual and Arbequina.
The central and southern regions of Spain, especially Andalusia, offer ideal conditions for olive cultivation in its many varieties, each with specific characteristics adapted to the soil and climate. This has led to the production of a wide range of Extra Virgin Olive Oils (EVOO) with diverse flavors and aromas. Today, we focus on one of the most widespread and appreciated varieties: Hojiblanca.
The Hojiblanca Olive Tree
The Hojiblanca olive is distinguished by the whitish color of the underside of its leaves, from which it takes its name. It is the third most cultivated variety in Spain, covering around 265,000 hectares, representing 16% of olive production in Andalusia.
The tree has medium vigor, an upright growth habit, and medium-density foliage, with long, fruitful branches. Young trunks are light gray-green. Like Picual, Hojiblanca olives tolerate drought and cold well and adapt easily to calcareous soils. They ripen late and are difficult to harvest mechanically. Productivity is high but irregular due to alternate bearing (biennial yield). The oil yield is medium-low, and the fruit is large. Recently, many plantations of this variety have been established because it withstands harvesting stress well. Hojiblanca olives are used both as table olives and for oil production.
Flowering occurs in mid to late season, and rooting ability is medium. This variety is suitable for table olives due to the firm texture of its pulp.
The Hojiblanca Olive
Originating in Lucena, Córdoba, the Hojiblanca olive is also known as Lucentina, Casta de Lucena, Xinxolera, or Azufaifa. It is widespread across Andalusia, particularly in Córdoba and Málaga, and to a lesser extent in Jaén, Sevilla, Granada, and other regions of Spain.
Flowering occurs during the first two weeks of May, with harvesting from late November to late December. The olives are large and round, with a high pulp-to-stone ratio. Oil yield is lower than other varieties like Picual or Arbequina, ranging between 17 and 19%.
Hojiblanca Extra Virgin Olive Oil
Hojiblanca is the most commercially traded EVOO in Spain and has a medium level of bitterness compared to other varieties. Its high oleic acid content makes it more resistant to oxidation at high temperatures than varieties like Arbequina or Royal.
The oil’s color ranges from green to golden depending on the ripeness of the fruit at milling—the greener the olive, the greener the oil. It is highly valued for quality and excellent in blends with other varieties. Hojiblanca EVOO has a balanced fatty acid composition with slightly lower saturated fats, making it very healthy, with 75% oleic acid and 7% linoleic acid, ideal for weight-loss diets. It shows a well-balanced ratio of saturated to monounsaturated fatty acids, high vitamin E content, and medium total polyphenols, giving it smoothness and a slightly sweet flavor. Store protected from light and air.
Tasting Notes
Color varies from intense green to yellow-green depending on olive ripeness. Maximum acidity is 0.8%. Aromas are intense, fruity, and fresh, including olive leaf, green olive, herbs, acorn, green almond, banana peel, and apple, sometimes reminiscent of avocado or fruit salad. Flavor is balanced between mild bitterness and spiciness, with medium fruitiness, almond and grassy notes, and hints of spicy chorizo and blood sausage. The finish is fresh and pleasant.
Early-harvest Hojiblanca EVOOs have even fresher aromas, slightly more bitterness, and a more pronounced spicy touch, usually starting sweet and progressing to almond notes, unlike other oils that go straight to green bitterness.
Pairing
Hojiblanca Extra Virgin Olive Oil is perfect for enhancing the flavors of fish, especially oily fish like salmon or tuna, carpaccio (meat or fish), pasta, soups, stir-fries, and vegetable preserves. Like Arbequina, it is excellent in desserts due to its sweet aroma, while more intense Hojiblanca oils are ideal for salads with leafy greens, legumes, or as an ingredient in vinaigrettes and raw sauces.
In cooking, it is a versatile oil suitable for hot creams, soups, pastries, or marinating fish. Excellent for seasoning vegetables and grilled fish. It can be used raw or for frying as it maintains its quality when heated.
In our selection, you will find top-quality Hojiblanca EVOOs, allowing you to enjoy the sensory and health benefits of this extraordinary and versatile variety.
