Extra virgin olive oil Hojiblanca - 100ml

Volume: 100 ml

Hojiblanca olive variety comes from the Sierra de la Subbética nature park in the Córdoba region.

This variety is harvested in mid-October, and it stands out for its high intensity, as well as balanced pungency and bitterness, which gives a long-lasting and pleasant aftertaste. Especially notable are the notes of green apple, fresh grass, and bitter almond, which together create a very harmonious flavor profile.

Since the harvest is done very early and the olives are harder to pick mechanically, part of the harvesting must be done by hand, which makes this variety very limited.

Versatile use—both for salads and for cooking/baking. For intensive everyday use—for cooking and baking—it would be more practical to choose a larger olive oil volume in the “For cooking and baking” section.

In salad dressings it pairs well with lemon, especially with tomato and mozzarella salads. Suitable with fish and grilled octopus.

The 100 ml package is very suitable both as a small gift and for conveniently taking along on trips.

Volume: 100 ml

Our Hojiblanca variety, also known as Frutado Verde Intenso, is our most popular product. It is born on the very edge of the nature park Sierras de la Subbética in the Cordoba region.

This variety is harvested in mid-October, and it stands out for its high intensity, as well as a balanced pungency and bitterness, which gives a long-lasting and pleasant aftertaste. Especially notable are the notes of green apple, fresh grass, and bitter almond, which together create a very harmonious flavor profile.

Since the harvest is done very early, the olives are harder to detach from the tree, and some of the picking must be done by hand, which makes this variety very limited.

Highly recommended for salads with lemon, as well as with fish, meat, grilled octopus, and of course, tomato and mozzarella caprese salads

This popular and sought-after olive oil comes from an area located right next to the Las Sierras Subbéticas nature park in the Cordoba region. Since the harvest is done very early (mid-October), the olives are harder to detach from the tree, and some of the harvesting process is manual labor, which makes the yield limited and exclusive.   

This olive oil stands out with pronounced notes of green apple, freshly cut grass, and almonds. These flavors are harmoniously balanced with a distinct bitterness and pungency, ensuring a long and pleasant aftertaste.

Especially recommended for salads with lemon, to complement the flavors of fish, meat, and grilled octopus, as well as, of course, the classic caprese salad combination with tomatoes and mozzarella.