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.
Hojiblanca olives can be processed in a variety of ways and be presented in different forms.