 PicualIs cultivated mainly in Andalusia where there are over 650.000 acres, although due to its popularity Picual olives are planted and are being planted all around Spain as well as in other olive producing countries.
The Olive Oil derived from Picual Olives has a strong personality, with specific characteristics that allow an olive oil connoisseur to easily identify it. These characteristics are an intense olive fruit flavour and aroma with its dominant positive attributes being its bitter and pungent taste, which becomes smoother with time. When tasting a Picual olive oil two specific attributes stand out in its flavour that give the oil a great personality, they are fig and fresh bark.
A Picual Olive Oil's intrinsic composition, presents a high content of oleic acid, mono-saturated and of high nutritional value, a low content of linoleic acid and a medium level content of palmitic acid.
A Picual´s excellent acidic composition, together with it's essential contents of natural antioxidants, polipherals, and tocopherols, permit an olive oil of a Picual Variety to have an extremely high stability, which allows the oil to maintain it's organaleptic quality's (taste and aroma) for a unusually long period of time. Picual olive oil tends to not develop defective tastes until well over a year after being pressed.
|  CornicabraA variety that is identified with central Spain, in the Castilian region of La Mancha, where there is over 650,000 acres of olive groves.
The characteristics of an olive oil obtained from the Cornicabra olive variety are a medium to high olive fruity flavour with a strong aroma. Cornicabra olive oil also tends to have a slight bitter, pungent and green flavour. Cornicabra oils are very smooth on the palate and often leave a slight almond flavour after taste.
The intrinsic characteristics of a Cornicabra olive oil are a high content in oleic acid, monosaturated and of high nutritional value, a low content of linolenic acid and an average content in palmitoleic acid.
Cornicabra olive oil is also a very stable olive oil, which does not develop noticeable defective tastes until about a year after it is pressed.
|  HojiblancaHojiblanca olives are excellent for both table olives as well as the production of olive oil. When used for table olives they tend to be very ripe and black. There is currently 540,000 acres of Hojiblanca olive groves in Spain, in the provinces of Cordoba, Granada, Malaga, and Seville.
The olive oil obtained from Hojiblanca olives has some very distinct sensorial characteristics. An olive oil of the Hojiblanca variety tends to have a strong olive fruity flavour, with a slight hint of apple, green grass, which gives it a bitter taste of low intensity although on occasion the oil can be pungent and sweet. Hojiblanca olive oil has a very smooth taste being especially light on the palate with an almond aftertaste.
The intrinsic composition of Hojiblanca olive oil presents a high content of oleic acid and an average content in linolenic and palmitoleic acid. A Hojiblanca olive oil's stability can be considered average
|  ArbequinaThe Arberquina olive variety represents the North East region of Spain, more precisely the area of Catalonia, although the variety is being planted in other olive growing regions, in Spain as much as in the rest of the producing countries. In Spain there is about 250.000 acres of Arberquina olive groves.
Olive oil of the Arbequina variety is characterized by its fluidity and extraordinary fragrance. Arbequina olive oil is very fruity, with a slight apple taste, green grass, not very bitter or pungent, and of a sweet flavour. It's a smooth olive oil that is very fluid in the mouth, having specific attributes such as green almond and fresh cut grass flavour.
The intrinsic composition of Arberquina olive oil presents a medium-low content of oleic acid and a high level of polisaturated acids, which configure the olive oil's fluid characteristic. The stability of an Arberquina olive oil can be considered medium-low as well.
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