Hojiblanca

Hojiblanca olives come from the Hojiblanca tree, a versatile and widely admired Spanish cultivar native to Andalusia, especially the provinces of Córdoba, Málaga, and Sevilla. The tree is medium to large in size with a strong, upright structure and leaves that have a distinct silvery underside—the feature that inspired its name, which means “white leaf.” Adaptable and drought-tolerant, the Hojiblanca tree is valued both for its fruit and its ability to thrive in challenging soils. Its olives are medium-sized and dual-purpose, producing a well-balanced oil with notes of fresh herbs, almond, and a gentle peppery finish, as well as flavorful table olives with a firm bite. Hojiblanca is partially self-fertile, so it benefits from cross-pollination, commonly from cultivars like Picual, Arbequina, and Manzanillo, which help improve fruit set and consistency. Celebrated for its versatility and refined character, Hojiblanca remains a cornerstone of Spanish olive cultivation.