The hojiblanca olive tree variety is typical of the central area of Andalusia, and cover mainly the North of the province of Malaga, the South of the province of Cordoba and eastern area of the province of Seville. Its origin is associated to the town of Lucena, in Cordoba, that is why it is also called lucentina.
The hojiblanca olive variety is characterized by the white coloured of the underside of its leaves, hence its name.
The olive of the hojiblanca olive trees is rounded and with a medium-high size compared to other varieties, like the arbequina and picual. For this reason, their olives, apart from being used to produce olive oil, are also used to eat seasoned.
Hojiblanca olive oil has some bitterness average features compared to other varieties. On the other hand, its content in oleic acid is medium, around 65 to 70 per cent of the total fatty acids. This makes it more resistant to oxidation at high temperatures that other varieties like the arbequina or the royal.
In this way the hojiblanca olive oil can be used for frying and in crude interchangeably. On the other hand, and according to the people from Cordoba and Malaga, it is an olive oil that "grows" a lot in the pan, so that frying with hojiblanca olive oil quite cheaper than initially it might appear.
The hojiblanca olive oil has generally a golden green colour, although it depends on the state of ripeness of the fruit at the moment of milling. The greener is the olive, the greener will be the olive oil produced.
Hojiblanca olive oil consumers tend to be very reliable to the consumption of this variety because it has a very tipycal flavour and aroma.
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