Hojiblanca

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Hojiblanca
Oliva hojiblanca.JPG
Olive Hojiblanca, Castelltallat, Spain
Olive (Olea europaea)
OriginSpain
UseTable and oil

Hojiblanca (literally translated, "white leaf" in Spanish) is an olive cultivar from Lucena (Spain).

Synonyms[edit]

Azufaijada, Barquillero, Casta de Cabra, Casta de Lucena, Foglia Bianca, Hojiblanca de Fruto Grueso, Hojiblanca de Lucena, Lucentino, Nevadillo Blanco de Osuna, Ojiblanca, Picudo, Zorzariega, Hojiblanca de Aracena.[1]


Description[edit]

Hojiblanca, one of 262 Spanish varieties, is a large fruit, up to 4.8 grams (0.17 oz), spherical in shape, a flesh to stone is 8:1, and an oil yield of 17-19%. The cultivar is endemic to Priego de Córdoba. Flavors attributed to the variety: Slightly sweet to start with a bitter taste of unripe fruits and an almond aftertaste.[2]

Production[edit]

It represents 16% of the olive production in Andalucia and is grown mainly in the Spanish provinces of eastern Seville, southern Cordoba and northern Málaga. In Andalucia it is collected in late autumn (November-December) as green or black ripe olives for eating, or late in the season (March-April) to produce oil.[3] These olives are popular table olives,[3] and are also used to produce oil, though the oil content is lower than some popular Spanish olive cultivars like the Picual.[4]

References[edit]

  1. ^ "Search names in oleadb archives". www.oleadb.it. Retrieved 11 July 2018.
  2. ^ "Hojiblanca". www.oliveoilfromspain.com. Retrieved 11 July 2018.
  3. ^ a b Stan Kailis; David John Harris (2007), Producing Table Olives, Landlinks Press, pp. 79–80, 58–59, ISBN 978-0-643-09203-7
  4. ^ Paul M. Vossen (1 January 2007), Organic Olive Production Manual, UCANR Publications, p. 8, ISBN 978-1-60107-440-9, retrieved 22 September 2013