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Hojiblanca Olive

Spanish dual-purpose olive eaten as a table olive and pressed for oil.

Hojiblanca is a Spanish olive variety from Andalusia, valued both as a table olive and for pressing into oil. As a table olive it is firm and mild with a pleasantly bitter finish, while its oil is fruity with a slightly peppery, almond note. Its name, meaning white leaf, comes from the pale underside of the tree's leaves.

Hojiblanca is one of Spain's four major olive cultivars and the only one prized equally for both table olives and oil production. Native to the chalky limestone soils of Andalusia's Subbética mountain region—particularly the provinces of Córdoba, Málaga, and Sevilla—this cultivar earns its name from the distinctive silvery-white underside of its leaves. Spanish-style green table olives made from Hojiblanca are medium to large, averaging 3–4 grams, with a remarkably high flesh-to-pit ratio of 80–85%, making them exceptionally meaty and easier to pit than many varieties without tearing. Their firm, crunchy flesh and balanced bitterness translate into a table olive that holds up beautifully to curing, whether in brine or dry salt.

As an oil olive, Hojiblanca produces a distinct extra-virgin oil with a fruity, slightly bitter character and a notable peppery finish—characteristics that come from its polyphenol content. The oil sits in the middle range of Spanish cultivars: more structured and bitter than buttery Arbequina, but fruitier and less grassy than Picual. In the Subbética's limestone terroir, the olives develop a mineral complexity that distinguishes Hojiblanca oil from other Spanish varieties. When purchasing fresh table olives, choose those that feel heavy for their size and spring back when pressed gently; avoid any that appear shriveled or have deeply wrinkled skin, as this signals age or improper storage.

Measured in: g
Storage: Fridge

Types & varieties

Hojiblanca (single cultivar)

No recognized sub-varieties exist; it is the cultivar itself. Regional synonyms include Casta de Priego and Ojiblanco, but no distinct subtypes have been identified.

Common uses

Spanish-style green table olives, often sold whole or stuffed with anchovies, pimiento, or almondsCured in brine or dry salt for direct consumption as a table olivePressed for premium extra-virgin olive oil with distinct fruity, slightly bitter characterChopped into sauces such as alioli or chimichurri for texture and briny flavorSliced into salads, grain bowls, and pizza toppings for briny contrastAs a garnish for cheese boards, charcuterie, and tapas spreadsPitted and chopped for stuffings, tapenades, and pestosMarinated with herbs, citrus zest, and chili flakes as a condiment

Tips & pitfalls

For table olives, harvest green in late summer or early fall for firmness and lower oil content; allow partial ripening for a more complex, less bitter flavor
When curing at home, avoid oversoaking in water—this leaches too much bitterness along with the oleuropein and leaves mushy olives; a 7–10 day water change schedule is standard
For brined olives, ensure the brine fully submerges the fruit and seal the container or cover with cheesecloth secured by a rubber band to prevent fruit flies
Hojiblanca has firmer flesh than Manzanilla, making it less likely to tear when pitted—plan for slightly longer curing times to compensate for the density
Store cured olives submerged in their brine in the refrigerator at 40°F (4°C) or below; they will keep 6–12 months this way
When tasting Hojiblanca oil, expect a fruity nose with distinct bitterness and pepper on the finish—this is characteristic of the cultivar, not a defect
Do not substitute Hojiblanca oil for more delicate oils like Arbequina when high-heat cooking is intended; while its flavor holds up well, the higher polyphenols degrade similarly to other high-quality oils
Common mistake: buying unprocessed Hojiblanca olives thinking they are ready to eat—raw olives contain oleuropein and are intensely bitter; they must be cured before consumption

Nutrition

235kcal

Energy

983 kJ · per 100 g

Where the calories come from

Protein 20%Carbs 16%Fat 64%

Protein

11.8g

24% DV

Carbs

9.2g

3% DV

Fat

16.5g

21% DV

Fiber

0% DV

Sugars

of which

Sodium

964mg

42% DV

Notable micronutrients

Vitamin B1253% DV

Selenium30% DV

Thiamin (B1)25% DV

Riboflavin (B2)20% DV

Vitamin B614% DV

Zinc13% DV

Source · USDA FoodData Central · approx. Olive loaf, pork

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In the shops

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Good to know

Origin: Andalusia, Spain (provinces of Córdoba, Málaga, Sevilla)
Growing Region: Native to the Subbética region of Córdoba; major production in Cabra, Luque, and Zuheros
Harvest Season: October to January
Color (Ripe): Deep green to purplish-black
Size: Medium to large (3–4 grams average)
Flesh-to-Pit Ratio: Approximately 80–85% flesh
Oil Content: 18–22% by weight
Shelf Life (Oil): 12–18 months in dark glass or tin; up to 2 years if stored properly
Name Meaning: "White leaf" — the underside of leaves is distinctly silvery-white
Production Share: Approximately 10–12% of Spain's total olive production

Substitutes

Manzanilla olive — Similar size and firmness; slightly less bitter, better for martinis and mild applications; Hojiblanca is more robust in flavor and texture
Gordal olive — Larger and meatier; excellent as a table olive; less bitter than Hojiblanca but similar satisfying crunch
Picual olive (for oil) — Most common Spanish oil cultivar; higher polyphenols and more bitter; Hojiblanca oil is fruitier and less grassy
Arbequina olive (for oil) — Milder, buttery oil; better for delicate dishes; Hojiblanca oil has more structure, bitterness, and pepper
Cerignola olive — Italian large green olive; similar firmness and meatiness; different terroir and flavor profile but comparable texture