Hojiblanca Olives: Characteristics and Benefits
The Hojiblanca olive is one of the most representative varieties of Spain, especially cultivated in the regions of Andalusia, such as Córdoba and Málaga. Its name "Hojiblanca" comes from the whitish color of its leaves, and its fruit is medium to large in size, with an elongated shape.
Flavor and Culinary Uses
Hojiblanca olive oil has a balanced flavour, with notes of green almond and a slight bitterness and spiciness. This oil is ideal for use in salads , dressings and stews , and Hojiblanca olives are also excellent for direct consumption at the table. It is perfect for those looking for a mild flavour but with character.
Health Benefits
Hojiblanca olive oil is rich in antioxidants , such as polyphenols , which help reduce the risk of chronic diseases. It is also an excellent source of monounsaturated fatty acids , which help reduce LDL cholesterol (bad cholesterol) and improve cardiovascular health.
Picual Olives: The Most Cultivated Variety
The Picual olive is the most widely grown variety in Spain, accounting for nearly 50% of the country's olive production. Its cultivation is concentrated mainly in Jaén, Córdoba and Granada. Picual olives are small, oval-shaped, with a colour that varies from green to purple depending on their ripeness.
Flavor and Culinary Uses
Picual olive oil is characterized by its strong flavor, with a marked bitterness and a spicy touch. This variety is ideal for frying , high-temperature cooking , and robust sauces. Picual olive oil is heat-resistant, making it an excellent choice for everyday cooking and especially for dishes that require a more stable oil.
Health Benefits
Picual olive oil is known for its high concentration of vitamin E and polyphenols, two powerful antioxidants that protect the body against cell damage and premature aging. This variety also has anti-inflammatory properties, which can help reduce the risk of diseases such as arthritis and improve digestive health.
Picuda Olives: Characteristics and Properties
The Picuda olive is another of the oldest and most appreciated varieties of olive, originally from Jaén, although it is also grown in other areas of Andalusia. It is characterised by its small size and its round or slightly elongated shape. The Picuda has a dark, almost black colour when fully ripe, and is highly valued both for the production of oil and for consumption at the table.
Flavor and Culinary Uses
Picuda olive oil has a delicate flavour but with a fruity and slightly bitter touch, which makes it ideal for dressings and to accompany simple dishes such as salads or bread with oil . It is also excellent for cooking, especially in dishes where you want an oil that does not overwhelm the flavour of the main ingredients.
Health Benefits
Picuda olive oil is very rich in monounsaturated fatty acids, which contribute to cardiovascular health. In addition, it has antioxidant and anti-inflammatory properties that protect the body against various chronic diseases. Like the other varieties, Picuda olive oil helps reduce LDL cholesterol levels, promoting a healthy balance in blood lipids.
