Hojiblanca is an extra virgin olive oil with an intense herbaceous golden colour, with aromas of ripe fruits, tomato and hints of avocado. It has a wide range of flavours, with a predominating sweetness along with a slight touch of bitterness and a moderate spiciness.
Harvest: First 15 days of November
Production: Cold extraction in two phases using only early harvested olives, 60-70% are still green.
Varieties: Hojiblanca 100%
Panel test/organoleptic analysis
Colour/appearance: Intense gold colour, clean filtered
Aroma/bouquet: Intense fruity, broad and powerful aroma with notes of half ripe tomato, apple and banana, enriched with less obvious notes of black pepper, sage, mint and basilisk.
Flavour/taste: Soft on the palate with vegetable notes of lettuce and almonds. Good balance between bitterness and spiciness. Piquant flavours are present and appear late on the throat, not a persistent aftertaste
Pairing: Salads, toasts, fresh goat cheese, meat sauces, cold Spanish soups (e.g. gazpacho, ajoblanco, salmorejo, etc.). Use at a low temperature to maintain all of its organoleptic and sensory properties. As it is a cold pressed premium olive oil, it is best appreciated under these conditions. This variety shows a medium stability which together with the early harvest gives this oil a longer life than usual. Its polyphenol content ranges between 450-700 mg/kg depending on the batch.