The Hojiblanca´s olive oil owes its name to the colour of its leaves. The underside of this variety is of a light colour (“white leaves”). This variety is also known as “Lucentina” because it comes from Lucena (Córdoba). In Spain about 220.000 hectares are used to produce Hojiblanca olive oil. This variety is the most predominant in the provinces of Córdoba and Málaga.
Organoleptic of Hojiblanca´s Olive Oil
It is worth noting when we are talking about the positive sensory attributes of the Hojiblanca´s olive oil that we are referring to Hojiblanca Virgin Olive Oil (VOO) or Extra Virgin Olive Oil (EVOO).
The EVOO of the variety Hojiblanca is a very herbaceous olive oil with aromas to artichoke, wild plants, tomato plant and banana peel. In mouth one appreciates the astringency of the artichoke, the spiciness characteristic of the chili, that starts in the throat and continues to the palate, and the bitterness of the bitter almond as well as the leaf of the tree.
This variety results in a very interesting organoleptic when mixed with other varieties. It brings to the olive oil a complexity and a very large range of nuances. During our course of 4 days in the IFAPA we tasted a Coupage of Hojiblanca with Pajarera that was very interesting. In nose the peel of banana, green apple, wild plants, the tomato plant and the artichoke were perceived. In mouth it had a sweet entrance, followed by bitterness of the bitter almond and finally a less intense spicy of the pure Hojiblanca. Another Coupage of Hojiblanca tasted and very interesting was Hojiblanca with Picudo. In this olive oil the apple and green pear highlighted as well as the peel of the banana. In this Coupage it was also highlighted the strong spiciness in the throat because of the Picual.
How is the Hojiblanca´s EVOO in our Coupage Natural?
Suerte Alta belongs the Denomination of Origin Baena. It is an area characterized for its century-old olive trees intermingled with the varieties of Hojiblanca, Picudo, Picual and Pajarero. Because of the extreme climate characteristics, the different varieties of the olive trees were planted intermingled for the stability of the production. If one variety failed one year, it was compensated by the production of other varieties in the plot. With this kind of plantation, the crosspollination was also encouraged which improved the soured.
Our Coupage Natural is an olive oil that comes from our oldest olive grove with this 4 varieties. It is not a mix done by us in the mill, it is the result of an intermingled olive grove, the cross pollination and an early harvest where the different olives are collected at the same time. There are trees of three tree trunks, each trunk of one different variety. This provides a large complexity of aromas and nuances that gives its distinguishing characteristic, with a sweet entrance of the Picudo, follow by the bitterness of the Picual and finally with a spiciness in throat and mouth due to the Hojiblanco. This has made us obtain consecutive medals every year in the Denomination of Origin Baena.