The most optimal olive variety is used - Hojiblanca. Only large caliber that gives an optimal combination of stone and flesh.
Dish preparation: ultimately best for salads and starters, main dishes ans soups as well. Very good and tasty as such.
Olives are a traditional product for many Mediterranean countries, and Spain is the olives leader. During centuries local farmers and peasants reached the heights of cultivation and selection of this small and tasty fruit. Moreover the preparation of black olives is called "Sevillian style".
Basically Andalusia is the best Mediterranean region to grow olives. The set of the soil and climate features and the area — its landscape, the windrose, the sun — give a unique taste and quality.
The Hojiblanca variety takes its name from the silver-white shade of the leaves. Owing to its dense texture ideal for black olives production. Also used for olive oil pressing.
Place of growth: Is grown east of Sevilla, sought of Cordoba, north of Malaga (Andalusia)
Details: The fruit is mid-sized, oval shape. The crop is gathered from mid October to end of November.
Features: dense texture, soft nut taste.