Just as wine has different flavors and aromas depending on the type of grape used and its maturation time, the same thing happens with olive oil. It is estimated that there are 2,000 varieties of olives around the world, but the three varieties that stand out most in Spain for making extra virgin olive oil are: Picual olive, Arbequina olive and Hojiblanca olive.
The oil made from each of these varieties has distinctive characteristics in terms of flavor, aroma and uses in cooking. If you want to know what makes each of them different, read below.
|Types of EVOO
|Intense, Bitter, Spicy
|Sweet and Balanced
|Green grass, Tomato
|Fruity and sweet tones
|Fresh grass, Apple, Banana
Fried foods, Preserves, Dressings, Toasts, Stews
|Dressings, Fish, Desserts
|Dressings, Toast, Mayonnaise
Picual extra virgin olive oil is recognized for its high oleic acid content, which contributes to the stability and durability of the oil, as well as the reduction of bad cholesterol (LDL) and the increase of good cholesterol (HDL). It is a robust and balanced oil, with a characteristically intense flavor and slight bitter and spicy touches.
Its olives are pointed in shape, and its oil stands out for its notes of wood and freshly cut grass, combined with a slightly pronounced green color, and an aroma of tomato, fig tree and olive tree.
The Picual variety is native to the province of Jaén, where it represents 95% of its olive groves. It constitutes 50% of Spanish production and has become the most widespread variety worldwide, representing 20% of global production.
The intensity of its extra virgin olive oil makes it a perfect accompaniment to flavor hams, sausages, cured meats and cheeses, since it is an oil with high stability. Also, it is ideal for intense dishes, such as stews and marinades, thanks to its ability to enhance flavors.
However, Picual extra virgin olive oil is used both for eating raw and for frying, since it is very resistant to high temperatures thanks to its high amount of antioxidants.
If you want to enjoy our 100% Picual Extra Virgin Olive Oil, take advantage and buy before it runs out through the following link:
Originally from Catalonia, the Arbequina olive has a more delicate and mild flavor. This extra virgin olive oil has fruity, slightly sweet notes and a soft touch on the palate, making it a perfect companion as a dressing for salads, fish and even desserts.
Due to its sweet flavor, Arbequina extra virgin olive oil is a perfect ally for children and for people who are not used to the taste of extra virgin olive oil from more intense varieties.
It is the most widespread variety in Catalonia, also reaching the Aragonese provinces of Zaragoza and Huesca. Due to the small size of the Arbequina olive, it is harvested manually, and it is the variety from which the greatest amount of oil is obtained in the extraction process.
In addition, Arbequina extra virgin olive oil stands out for being very aromatic, with a fruity smell of almond, tomato and apple. It is an oil more prone to oxidation, which is why it is advisable to keep it away from light and heat.
The Hojiblanca is native to Andalusia, mainly from the provinces of Malaga and Seville. It is known for its elegance and balance, and its oil has golden tones and a mild flavor. Its aroma stands out for its notes of fresh grass, apple, banana and a touch of almond.
When tasting Hojiblanca extra virgin olive oil, you will experience an initial sweetness that culminates in a slight spiciness at the end. This variety of oil is versatile and adapts well to a variety of dishes, from salads to grilled meats.
Hojiblanca extra virgin olive oil is perfect for dressings, toasts and even for making mayonnaise. Thanks to its aroma of freshly cut grass and fresh fruits, this oil is ideal for enhancing the flavor of fish and meat. However, it is also widely used in pastas, creams, stir-fries and preserved vegetables.