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Olive variety

Olive variety

We work with different providers and some native olives with hardly findable in other products.

Subcategories

  • Canetera
    Canetera

    Canetera

  • Llumet
    Llumet

    Llumet

  • Farga
    Farga

    Farga

  • Picual
    Picual

    Picual

  • Changlot Real
    Changlot Real

    Changlot Real

  • Arbequina
    Arbequina

    Arbequina

  • Alfafarenca
    Alfafarenca

    Alfafarenca

  • Blanqueta
    Blanqueta

    Blanqueta

  • Genovesa
    Genovesa

    Genovesa

  • Hojiblanca
    Hojiblanca

    Hojiblanca

  • Picuda
    Picuda

    Picuda

  • Arroniz
    Arroniz

    Arroniz

  • Empeltre
    Empeltre

    Empeltre

  • Koroneiki
    Koroneiki

    Koroneiki

  • Arbosana
    Arbosana

    Arbosana

  • Cornicabra
    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

  • Cobrançosa
    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.

  • Manzanilla Cacereña
    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.

Showing 1 - 3 of 3 items
Showing 1 - 3 of 3 items