Good Eats: Equally at home in tossed salads, sauces, and sauteed dishes.
Perfect Pairs: Traditional, Black Cherry, Pomegranate, and Fig Balsamic.
Hojiblanca (literally translated, "white leaf") olive oil is a fruity, smooth and medium intensity olive oil, with amazing flavor with a slight peppery finish. Green grassy flavor with green banana notes with a hint of mint and nettle. The olive flavors, smoothness, pleasant aftertaste, and its lower level of saturated fat, make Hojiblanca a much-prized variety of olive oil.
Hojiblanca olives are native to the Jaen province in southern Spain, where its fruits are harvested late in the season [March-April]. High polyphenols, high oleic acid means that this olive oil is very durable - it has a long shelf life, good health benefits, and maintains its taste and aroma even in higher-heat cooking applications.
Olive Oil, comes from olives, which are the fruit of the hardy, long-lived olive tree. Olive oil is a hugely popular oil throughout the world, both for cooking and for eating as a condiment [like a salad dressing, or a bread dip, or in a sauce] with foods. Extra virgin olive oil is considered by most people to be the highest-quality olive oil, with the finest taste and texture.
Choosing an olive oil can be similar to selecting a wine. The flavor of these oils vary considerably and a particular oil may be more suited for a particular dish, depending on whether you are pan-frying, sauteing, stir-frying, grilling or baking... or whether you are using the oil for marinades, dips, and dressings. If uncompromised by heat, the flavor of the olive oil is stronger.