Hojiblanca

Hojiblanca (“white leaf” in Spanish) are popular and well-known Spanish olives, native to Lucena in the province of Cordoba. They are named after the Hojiblanca olive tree, which is known for its distinctive silver-gray leaves.
Hojiblanca olives are medium to large and have an oval shape. They are known for their plumpness and meaty texture. When ripe, their skin turns from green to purple-black, indicating their readiness for harvest.
These olives have a balanced and fruity flavor profile with a slightly sweet and nutty taste. They are often described as having hints of almond and grassy notes. The flavor is generally mild, making them a versatile olive variety that pairs well with various ingredients and culinary preparations.
Hojiblanca olives are commonly used in both table olives and olive oil production. They are harvested and processed using different methods depending on their intended use. For table olives, they are typically cured in brine or saltwater solutions to remove bitterness and develop their flavor. Some variations may also be marinated with herbs, spices, or citrus to enhance their taste.
In addition to being enjoyed as a standalone snack or appetizer, Hojiblanca olives are often used in salads, tapenades, and Mediterranean-inspired dishes. They can also be paired with cheese, incorporated into pasta sauces, or used as a topping for pizzas and bruschetta.
If you appreciate olives with a fruity flavor and a pleasant texture, Hojiblanca olives are definitely worth trying. They bring a taste of Andalusia to your palate and can be a delightful addition to various culinary creations.