Some oils are made from single fruit, while other, more complex oils are made from several types of olives. We’ve selected three varieties; Arbequina, Picual, and Hojiblanca, to marry the unique flavor profiles and properties culminating into a truly beautiful olive oil. Recognized for it’s aromatic, ripe fruitiness, mild bitterness, and sweet buttery taste sensation. A sheer delight for the taste buds!
Classic Pairing: Any Flavored BV
Health Benefits in Spanish Olive Oil
Arbequina: It takes its name from the town of leridana de Arbeca, Spain, but is most commonly grown in Catalonia Spain. Arbequina Olives are also grown in Aragon, Andalusia, California, Argentinia, Chile and Australia. Arbequina trees can adapt to different climate and soil changes. While Arbequina is known to thrive in alkaline soils, it thrives in long, hot dry summers. Arbequina olives have one of the highest concentrations of oil which is why it’s so widely used within olive oil production.
Picual: The Picual is an olive cultivar from Spain. Picual olives are the most commonly grown olive today for olive oil production,  with production centered in the Spanish province of Jaén. Picual trees are estimated to account for 25% of all olive oil production in the world.
Hojiblanca: Hojiblanca is an olive cultivar from Spain. It represents 16% of the olive production in Andalucia and is grown mainly in the Spanish provinces of Seville, Cordoba and northern Málaga. The Hojiblanca oil has been described as an oil with a distinctive character but at the same time mild and calm.