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Such olive, such oil

In Andalusia the olives used for the production of extra virgin olive oil are mainly Picual, Hojiblanca, Picudo, Lechin y Verdial

Picual Olive

Jaén is the main producing region in the world. Picual olive has a high oil yield and, most importantly, a high level of stability and oleic acid. Also it has a high resistance to aging, oils eventually become rancid because of the amount of natural antioxidants it has. It is the most stable oil.
The picuales oils are generally a little bitter and have a lot of body, depending on whether they are from the mountain or the plain have a mild, fresh flavour.

Hojiblanca Olive

It is widespread in the province of Seville, Cordoba and Malaga. Its oil yield is low, but has a very balanced composition of fatty acids with saturates acids relatively lower than in other oils of another variety. They rust faster than others so special conservation is required. Generally these oils have a wide range of flavours with an initial sweetness.



Picudo or Picuda Olive

It is also known as Carrasqeña of Cordoba, it is the most important in this Andalusian province. Its oil yield is high, although not as much as the picual olive. The oils form these olives offer a light aroma and flavours.

Lechin Olive

It is widespread in the provinces of Seville, Cordoba, Cadiz, Malaga and Huelva. Its fat content is not very high. The oils of this variety are rarely market and are used to complement others such as hojiblanca.

Verdial Olive

It is typical of the Axarquía, in the southwest of the province of Malaga. Its oils have a sweet flavour without bitterness or itching so their conservation is very delicate. Usually they mixed with Hojiblanca variety.


Otras variedades

Empeltre Olive

It is a variety of difficult vegetative propagation. It is considered rustic by its adaptation to the ground but it’s vulnerable to winter cold.
Its flowering season is early and is considered partially self-fertile, since it has little pollen germination. The ripening of the fruit is early and these have low peel resistance facilitating their harvesting by machines.

Cornicabra Olive

It is named after the curved shape of its fruit.
It is the second Spanish variety in terms of acreage.
Ripening fruit is late and these have high peel resistance making it difficult to harvest mechanically. Its yield is usually high and its oil is highly appreciated for its organoleptic characteristics and high stability. It is also appreciated for dressing, for the quality of its flesh.