Olive variety

Olive variety

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

Subcategories

  • Canetera

    Canetera

  • Llumet

    Llumet

  • Farga

    Farga

  • Picual

    Picual

  • Changlot Real

    Changlot Real

  • Arbequina

    Arbequina

  • Alfafarenca

    Alfafarenca

  • Blanqueta

    Blanqueta

  • Genovesa

    Genovesa

  • Hojiblanca

    Hojiblanca

  • Picuda

    Picuda

  • Arroniz

    Arroniz

  • Empeltre

    Empeltre

  • Koroneiki

    Koroneiki

  • Arbosana

    Arbosana

  • 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

    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

    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