The Hojiblanca olive tree, an Andalusian cultivar whose name references the distinctive pale undersides of its leaves, combines vigorous growth with long fruit-bearing branches and dense, regular foliage. This medium-crowned variety produces medium-sized fruits (4.3 grams) with exceptional versatility—equally suited for brining and oil production. The high flesh-to-pit ratio yields 17-19% oil with a complex flavor profile of remarkable depth, though the oil's character evolves relatively quickly. Late-maturing fruit exhibits strong stem attachment and good cold resistance. Blossoming in mid-May, Hojiblanca delivers a balanced oil of exceptional quality, making it prized by producers seeking nuanced, distinctive expressions despite the oil's moderate longevity.
