The Hojiblanca is a smooth, firm medium-sized olive with an elliptical body, without a ‘nipple’, whose appearance makes it very attractive as a table olive. It is also ideal for eating either as a green olive or, following an oxidation process, as a black olive. Its firm, consistent flesh makes it ideal for processing as a black olive.
It is worth noting that the Hojiblanca olive is the second most popular variety in Spain in terms of the area given over to cultivation, occupying more than 265,000 hectares in the provinces of Cordoba, northern Malaga, eastern Seville and western Granada.
