Hojiblanca olive oil, private label.

What Hojiblanca tastes like

The name means “white leaf”, after the silvery underside of its leaves. In the glass, Hojiblanca is medium-fruity and well-balanced: fresh grass and green almond up front, a clean, gently bitter middle and a peppery finish that never overwhelms. It’s the diplomat of Andalusian oils — characterful enough to stand out, smooth enough to please a wide audience.

Why brands choose it

• Versatile on the table — dressings, finishing, everyday cooking and dipping alike.
• Approachable balance — a confident but friendly profile for a broad market.
• Strong provenance story — dual-purpose variety rooted in Córdoba, Málaga and Sevilla.
• Early-harvest option — pick it green for a more intense, premium coupage.

Hojiblanca sits between the intensity of Picual and the softness of Arbequina — which is exactly why it works so well as a flagship. It’s available as a standard extra virgin, early-harvest, organic or with a PDO seal (Lucena, Priego de Córdoba, Estepa, Antequera).

Hojiblanca from Córdoba

Córdoba is where Hojiblanca is most at home. It dominates the south of the province — the Campiña Sur and the Subbética, around Lucena, Puente Genil, Rute, Iznájar and Benamejí — where it accounts for more than 90% of the olive groves in most villages. Locals still call it Lucentina, after Lucena.

For the 2026/27 campaign, the Junta de Andalucía’s first estimate puts Córdoba’s olive oil harvest at 339,700 tonnes, second only to Jaén. That is a lot of oil, but not all of it is Hojiblanca, and not all of it deserves your name on the bottle: the north of the province is mostly Picual country, and quality varies from one mill to the next. Being based in Córdoba lets us taste, visit and compare before you commit.

What “from Córdoba” means for your brand

• Harvest calendar — Hojiblanca ripens late. Early-harvest lots, greener and more intense, are milled from mid-October; most of the crop comes in from December to February. A new-harvest launch is planned before the main campaign, not during it.
• PDO or not — four PDOs are built on Hojiblanca: Lucena and Priego de Córdoba in Córdoba, Estepa (Sevilla) and Antequera (Málaga). The seal adds certification and traceability, at a higher cost.
• What you can print — EU marketing rules reserve regional origins for PDO and PGI oils. Without a PDO, the origin on the label reads Spain. We check every origin and variety claim before your label goes to print.
• Shelf life — Hojiblanca is less stable than Picual, so bottling date, packaging and storage matter more.

Sources: Junta de Andalucía, olive oil harvest estimate 2026/27 (29 Sep 2026) · PDO Aceite de Lucena specification · Commission Delegated Regulation (EU) 2022/2104 on olive oil marketing standards.

Questions about Hojiblanca

What does Hojiblanca mean?

“White leaf” in Spanish, after the silvery underside of the olive tree’s leaves, which shine white in the wind.

What does Hojiblanca olive oil taste like?

Balanced: fresh grass and green almond up front, a gentle bitterness and a peppery finish that never overwhelms.

Is Hojiblanca olive oil good for cooking?

Yes, it is an all-rounder for raw dishes, cooking and the table. For intensive frying, Picual is more stable.

Can a Hojiblanca from Córdoba say “Córdoba” on the label?

Only under a PDO such as Lucena or Priego de Córdoba. EU rules reserve regional origins for PDO and PGI oils; otherwise the origin on the label reads Spain.

Part of our Andalusian sourcing range. Technical sheets and organoleptic analyses available on request. See how it fits the full private label process.