The best varietal for the best EVOO
Knowing the variety of olives from which the extra virgin olive oil is made is crucial. For exemple, the Arbequina olive produces softer and lighter oils, and the Picual olive is more bitter and pungent.
Manzanilla Aloreña (1)
Manzanilla Cacereña (3)
Varieties of olive oil
More than 200 varieties of olives are grown in Spain. Each one has its own unique flavors and aromas to produce their Extra Virgin Olive Oils.
We treasure a rich heritage that offers immense culinary possibilities: Arbosana, Alfafara, Argudell, Arróniz, Bical, Callosina, Canetera, Carrasqueño de Alcaudete, Carrasqueño de la Sierra, Castellana, Changlot Real, Gordal de Hellín, Limoncillo, Llumeta, Lucio, Manzanilla de Hellín, Morrut, Ocal, Pajarero, Palomar, Pequeña de Casas Ibáñez, Pico Limón, Picual de Almería, Rojal de Tarragona, Royal de Calatayud, Vallesa, Vera, Verdial de Badajoz, Verdial de Cádiz, Verdial de Huévar, Villalonga…and many more. Discover them!
This variety is characteristic of Catalonia (Tarragona and Lleida) and Alto Aragon, although its growth has spread to practically the entire country. It takes its name from the town of Leridana de Arbeca.
It produces a very fluid and sweet oil, in which it is almost impossible to perceive bitter or peppery flavors. Its olive oil has a fruity aroma of olives, apple, banana and almond.
This type of olive is the second Spanish variety in terms of cultivated area. It is mainly found in the provinces of Toledo, Ciudad Real and Madrid, but it can also be found in the provinces of Cáceres and Badajoz. Its name refers to the curved shape of the fruit, which is reminiscent of a goat horn.
Its extra-virgin olive oils are highly aromatic, with notes of fruity olive and other fruits including apple. Herbal olive leaf notes can be appreciated on the palate, with a slightly bitter taste.
It is one of the great Andalusian varieties, with significant presence in the provinces of Córdoba, Granada, Málaga and Jaén. Although its name is similar, it is a clearly differentiated from the picual variety. It takes its name from its curved pointed tip.
This variety makes highly aromatic oils. It is characterized by its green fruity flavor with green apple and olive leaf notes.
It is a native variety of the province of Jaén, although it growth is limited to the province’s northern mountain range. It offers oils that contrast with the predominant variety produced in the province, the picual. It is a sweet, but very fruity oil, in which fig notes predominate.
Its growth extends mainly in the provinces of Málaga, Córdoba, Granada and Seville. Its name refers to the white color of the leaves. This variety has the particularity of being used to obtain both oil and as table olives.
It is characterized by its taste and aroma of freshly cut grass, artichoke and aromatic plants. Its entrance on the palate is sweet, with a slight bitterness and a peppery finish in the mouth.
It is the most abundant variety in Spain and the world. There are currently approximately 900,000 hectares of production area in our country, mainly in Jaén, Córdoba and Granada, although its growth has spread to other production areas such as Castilla-La Mancha. Its name refers to the fruit’s pointed tip shape.
Its oil is prized for its high stability (resistance to oxidation) which gives it great resistance to high temperatures, and it is ideal for preserving raw or cooked foods.
With regard to sensory characteristics, these oils have great personalities, full bodies, fruity green olive scores, and a light peppery and bitter olive leaf taste can be appreciated in them.