Hojiblanca
Olea europaea · Fruit
Top 10 pairings
Hojiblanca is a major dual-purpose Andalusian olive — grown both as a table olive and for oil — centred on the provinces of Málaga, Córdoba and Sevilla in southern Spain. Its oil is fresh and green, grassy and lightly bitter with notes of almond, artichoke and a moderate peppery bite, while its large, firm fruit makes one of Spain's classic black-ripe table olives.
Picking a good onedrag
Firm and glossy under a bright brineSlack and dull, the brine turned
SettledEveryday bestIt has dulled but stays dense. Use it in tapenade, pizza, roast chicken or braises.
The olivesA shade duller, skin still whole
Brine, jar or open tinSediment below, fruit still under
Squeeze one, once openGives a little, flesh still dense
Smell the open packSalty and sharp, a little vinegary
These cues are Olive's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
100%
Edible part
2.7 g drained · USDA records no refuse
2.7 g
Weight each
each one