Types of olive oil Picual, Arbequina and Hojiblanca: A detailed guide

In Campo de Uleila, we are experts in the cultivation and distribution of the best Picual, Arbequina and Hojiblanca specialties, here we tell you about their characteristics and differences.

We explore these three olive varieties that excel in olive oil production, each with unique attributes that enrich our cuisine. The Picual, Arbequina and Hojiblanca varieties offer a spectrum of flavors and culinary uses, from sautéed and canned vegetables to being the ideal companion for oily fish such as salmon. Their versatility makes them indispensable in any kitchen.

Picual olives are known for their resistance and robust flavor profile, while Arbequina brings a more delicate and mild flavor. Hojiblanca, on the other hand, balances these extremes with a unique flavor that works wonderfully both raw and cooked. Together, these oil varieties offer a palette of flavors that can enhance anything from simple bread to the most sophisticated dishes.

Extra virgin olive oil Picual

Picual extra virgin olive oil, extracted from the Picual variety, is distinguished by its remarkable resistance to oxidation. This oil is characterized by an aroma of freshly cut grass and a flavor profile that perfectly complements cured meats and cheeses, making it an essential element in our cuisine.

Unique characteristics of Picual oil

Picual oil stands out for its high resistance to oxidation, which gives it greater durability and preserves its nutritional and organoleptic qualities for longer. This characteristic makes it particularly suitable for cooking at high temperatures without losing its properties.

Picual olive morphology

The Picual olive has an elongated and asymmetrical shape, with a distinct nipple at one end. This morphology is unique and contributes to the distinctive characteristics of picual oil, including its intense flavor profile and high concentration of antioxidants, making it particularly beneficial for cardiovascular health.

Sensory results of Picual oil

Picual extra virgin olive oil offers a unique sensory experience, characterized by an intense fruitiness with notes of tomato and artichoke, and a perfect balance between sweetness, bitterness and spiciness. This complexity of flavors makes it an excellent choice to enhance dishes without overpowering other ingredients.

Recommended culinary uses for Picual oil

Given its robustness and aromatic profile, the picual variety is ideal for dishes that require a marked flavor. Its resistance to oxidation makes it perfect for fried foods and dishes cooked at high temperatures. On the other hand, its intensity also complements preserves beautifully, enhancing the flavors of preserved ingredients.

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The exquisite world of Arbequina olive oil

Arbequina extra virgin olive oil, known for its ability to cook at high temperatures without losing its properties, is a gastronomic treasure that also promotes excellent cardiovascular health. Its smooth and fruity profile makes it versatile in the kitchen, adapting to a wide variety of dishes.

Distinctive properties of Arbequina olive oil

The early harvesting of the Arbequina olive, together with its medium ripening period, contributes to an oil with an exceptional flavor and aroma profile, clearly distinguishing it from varieties such as Picual. These cultivation and harvesting methods ensure a product of the highest quality, with a freshness and flavor that captures the essence of the Mediterranean.

Arbequina olive morphology

Unlike the Picual olive, the Arbequina is small and spherical, with a smooth surface and a green color that matures to a purplish hue. This morphology facilitates efficient oil extraction, producing a golden liquid that is both delicate and complex in flavor.

Flavor and aroma profile of Arbequina oil

Arbequina oil is characterized by its mild and slightly sweet flavor, with notes of almond and green apple. Its aroma is delicate, evoking the freshness of freshly cut grass. This combination of flavor and aroma makes Arbequina extra virgin olive oil ideal for dishes that require a subtle touch of flavor.

Gastronomic uses of Arbequina oil

Thanks to its delicacy, Arbequina oil is perfect for dressing salads, for finishing cold dishes and for cooking fish and seafood. Its ability to cook at high temperatures without losing its qualities also makes it suitable for sautéing and baking, thus offering a wide range of culinary possibilities.

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Discovering Hojiblanca olive oil

Hojiblanca olive oil stands out for its delicate flavor, which makes it ideal for dressing salads and preparing dishes that require an oil with a subtle flavor. Its versatility makes it a valuable ingredient in Mediterranean cuisine.

Hojiblanca oil highlights

The Hojiblanca olive variety is appreciated for its good fat yield and its balance of flavors, which includes a characteristic spiciness and slight bitterness, perfectly complementing intense dishes. The whitish color of the underside of its leaves gives it its name, and its oleic acid and antioxidant content make it beneficial to health.

Hojiblanca Olive Morphology

The Hojiblanca olive is distinguished by its medium size, spherical shape and slight asymmetry. Its skin is an intense green, which ripens to black in the harvest season, and its flesh is characterized by being juicy and having a high oil content, qualities that are reflected in the flavor and texture of the oil produced.

Organoleptic characteristics of Hojiblanca olive oil

Hojiblanca olive oil is known for its sensory complexity, offering a balance between sweetness, bitterness and a spicy finish. These organoleptic characteristics make it exceptionally versatile, suitable for both raw use in salads and dressings and for cooking, enhancing the flavor of a wide variety of dishes without overwhelming them.

Versatility in cooking with Hojiblanca oil

The Hojiblanca olive variety, known for its good fat yield and the whitish color of the underside of its leaves, offers a unique Hojiblanca oil distinguished by its characteristic spiciness. This oil is ideal for intense dishes, thanks to its high oleic acid and antioxidant content, which gives it a stellar role in the preparation of recipes that demand a robust and distinctive flavor.

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Comparison and contrasts

As we explore the Picual, Arbequina and Hojiblanca olive varieties, we realize that each brings unique characteristics to our oils. These differences lie not only in aroma and flavor, but also in texture and the way each oil complements various dishes, even acting as a substitute for butter in certain recipes.

Sensory and usability differences between Picual, Arbequina and Hojiblanca

In terms of aroma, the Arbequina olive produces a smooth and sweet oil, while the Picual and Hojiblanca varieties offer a more intense flavor. This contrast in sensory profile directly influences how each oil integrates into our cuisine and contributes to our health as part of a balanced diet.

Flavor and texture profile

Picual oil is ideal for cooking at high temperatures, maintaining its stability and offering a flavor that stands out in cooked dishes. This property makes it an excellent choice for frying and roasting, where its texture and flavor can be fully appreciated.

Recommendations according to the type of dish

For dishes that include oily fish such as salmon, Arbequina oil is the ideal companion, while Picual is preferred for sautéed and canned vegetables. Each of these oil varieties enhances the flavors of the ingredients with which they are combined, offering an enriching gastronomic experience.

The richness of olive oil in its various expressions

The Hojiblanca olive gives us an oil with an unparalleled richness, reflected in the whitish color of the underside of its leaves. This diversity in the world of olive oil allows us to explore a wide range of flavors and culinary applications, enriching each of our dishes with unique notes.

Choice of oil type according to culinary needs

The proper selection of an olive oil can enhance subtle flavors in dishes containing apple and almond, offering a perfect balance between gastronomy and nutrition.

Health and gastronomy: a perfect balance

In our quest for healthy eating, olive oil establishes itself as a fundamental pillar, providing not only health benefits but also enhancing the flavor of our favorite dishes. This synergy between health and gastronomy allows us to enjoy a balanced diet without sacrificing the pleasure of a delicious meal.

The best varieties, at Campos de Uleila

Our olive trees flourish in the only desert in Europe, a unique ecosystem with more than 3,000 hours of sunshine per year and stable temperatures of 17º on average. Located 25 km from the Mediterranean Sea and the Cabo de Gata Natural Park to the east, and 45 km from the icy foothills of the Sierra Nevada Natural Park to the west.

The uniqueness of these geographical conditions confers characteristics of flavor, aroma and color that make Campos de Uleila an olive oil unique in the world.

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