Named for the pale, silvery underside of its leaves ('white leaf'), Hojiblanca is a dual-purpose Andalusian workhorse used both as a table olive and for oil. Its oil is pleasantly balanced: green almond and freshly cut grass give way to a mild bitterness and a soft pepper, sometimes with a hint of avocado or artichoke. It sits comfortably in the medium range, making it a versatile everyday oil and a common, smoothing component of Spanish blends.
Balanced and grassy: green almond, fresh grass, a hint of avocado, soft pepper.
A late ripener, picked from November into December and January. Buy the freshest crop you can find — and check the harvest date on the bottle.