Hojiblanca Olives are grown in Andalusia in Spain. It is the third most planted variety in Spain. They have taken their name from the white-silver color of the olive tree leaves. They have a symmetrical and ovoidal shape, hard skin, with a pleasant aroma of fresh grass and almond bitter. Hojiblanca olives are harvested by machines in September-October and treated with costic soda in order to avoid bitterness and keep their light green color without getting dark from oxidation.
TYPES OF PROCESSING
Hojiblanca olives can be processed in a variety of ways and be presented in different forms.