Hojiblanca Olive Oil
Hojiblanca produces well-balanced oil with medium intensity and distinctive tropical fruit notes. This Spanish variety creates oil with moderate bitterness, progressive pungency, and characteristic flavours of green banana, fresh grass, and almond. The name means 'white leaf' referring to its silvery foliage.
16
Oils
7
Mono
9
Blends
Results
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Sensory Profile
Fruitiness 6
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 4
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 5
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 5
Polyphenols are naturally occurring compounds found in olives and other plants. In olive oil, reported phenolic content is a chemistry measure that can be associated with bitterness, pungency and oxidative stability; total phenols are not interchangeable with hydroxytyrosol-plus-derivatives measurement used for the EU-authorised wording.
green banana fresh grass almond tropical fruit
Estimated Based on profiles for: Hojiblanca .