Olive variety

Subcategories

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  Canetera

  Canetera

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  Llumet

  Llumet

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  Farga

  Farga

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  Picual

  Picual

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  Changlot Real

  Changlot Real

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  Arbequina

  Arbequina

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  Alfafarenca

  Alfafarenca

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  Blanqueta

  Blanqueta

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  Genovesa

  Genovesa

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  Hojiblanca

  Hojiblanca

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  Picuda

  Picuda

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  Arroniz

  Arroniz

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  Empeltre

  Empeltre

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  Koroneiki

  Koroneiki

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  Arbosana

  Arbosana

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  Cornicabra

  Its oil is one of the best in terms of organoleptic characteristics, with notes of tomato, leaf, ivy and alloza. High stability thanks to its high content of polyphenols, and high content of oleic acid. Ideal as base of coupages. Local use for dressing

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  Cobrançosa

  Variety of the North and center of Portugal, by proximity is good in Extremadura. This variety is the most recommended for Galicia and northern areas in general.

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  Manzanilla Cacereña

  Province of Cáceres mainly, also is in Badajoz, Salamanca, Avila and Madrid. In total some 64,000 hectares in Spain.

  AOVE deep green, bitter and spicy and very fruity, very aromatic variety: apple, herb, ripe banana, etc. Medium stability but high oleic content. Sometimes it is marketed unfiltered, giving more fruit but worse conservation. It can be considered one of the best oils in Spain. In table consumption it is also one of the best varieties, both in green changing Campo Real type and in black.

  
  Synonym: Albareña, Alvellanilla, Cacereña, Costalera, Morillo, Expert, Turiel.

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  Pajarera

  Olive originating in the town of Priego de Córdoba, a variety of weevils due to the shape of the fruit, receiving the name of aviary for being its sweetest fruit and attracting birds when ripe, also known as Carrasqueña de Córdoba.