We work with all the main varieties of Andalusian olives, although the Hojiblanca is the Cordoban variety we use the most.
Hojiblanca
The Hojiblanca olive, Olea Europea Arolensis, owes its name to the colour of its leaves, which make the tree appear much lighter and from a distance can even look silvery.
The Gordal owes its name to the size of the fruit (plump!). This olive is usually brined and eaten green; its flesh is quite soft and it has a low fat content.
MANZANILLA
The apple (manzana) shape of the fruit is the origin of the name of the Manzanilla variety. It has a delicate flesh and medium-to-high fat content.
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