Hojiblanco

In the Estepa and Puente Genil regions the most cultivated olive tree is that corresponding to the hojiblanca variety. This olive oil is excellent as far as its sensory analysis which is fruity and slightly spicy and bitter. It has an unbeatable result with regard to its use in the kitchen both for uncooked or cold dishes and for stews and fried dishes. It is packaged in different PET containers and tins in order to obtain the best quality/price ratio.