In the vast world of gastronomy, few things rival the richness and excellence of extra virgin olive oil. Behind this liquid wonder are the humble olives, the jewels of the olive groves. In Spain, several varieties of this fruit play a fundamental role in the creation of this golden and healthy liquid. In this post, we will explore the most common olive varieties that give life to Spain’s exquisite extra virgin olive oil.
One of the most outstanding and beloved varieties in Spain is the Picual olive. It is known as “the robust soul of Spanish extra virgin olive oil”. The Picual dominates the olive groves of the region, representing approximately half of the total olive oil production in the country. Its adaptability to diverse climates and its resistance make it a favorite of growers.
The Picual olive is distinguished by its elongated shape with a characteristic curved tip. Its high oleic acid content contributes to the durability and quality of the resulting oil, maintaining its freshness and goodness over time. Picual olive oil is characterized by its balanced bitterness and spiciness, accompanied by intense fruity green notes that evoke the freshness of grass and tomatoes.
Another outstanding variety is the Arbequina olive, appreciated for its compact size but exceptional flavor. Originally from Catalonia, in northeastern Spain, this variety has conquered palates around the world due to its unique sweetness and smoothness.
Arbequina olives produce an extra virgin olive oil with an unparalleled sensory profile. Its smooth and fruity flavor, with hints of apple and almond, make it the ideal companion for delicate dishes. Although its oil yield per fruit is lower compared to other varieties, its indisputable quality makes it perfect for sauces, vinaigrettes and desserts.
From Andalusia comes the Hojiblanca olive, the bearer of the Andalusian spirit in every drop of its extra virgin olive oil. This variety is admired for its culinary versatility and unique flavor profile.
Hojiblanca olive oil stands out for its balanced flavor and aroma of fresh herbs and ripe fruits. Its bitter and spicy notes, milder than those of the Picual variety, make it a popular choice for those who prefer a less intense flavor. In addition, its great stability and high smoke point make it suitable for both cooking and flavor enhancement.
In conclusion, the varied personalities of the olives, from the robust Picual to the mild Arbequina and the energetic Hojiblanca, are the heart of the sublime Spanish extra virgin olive oil. At our company Coto Bajo, we are proud to offer these three exceptional varieties of olives which, together with our production process, give life to an extra virgin olive oil of unsurpassed quality and flavor. Our commitment is reflected in every bottle, as we transform the harvest into liquid gold in as little as two hours, thus preserving the freshness and properties of the olives in every drop of our precious olive oil.
If you liked this publication, we are sure you will love to know more about the different types of olive oil we can find in the market. Click here to access the publication.
