With its origin in Seville province, this variety is very appreciated because of its flavour and size. It has a low content in oil; this is why it is mainly destinated to table olives.
Queen olive has a well balanced proportion of pulp and stone, offering a nice texture feeling, crunchy instead of thready. It is very pulpy, smooth and has a tender flavour.
This is the most variety known worldwide, very appreciated because of its quality. It has a bright homogeneous colour.
With its small stone, flesh slides off with no resistance, high balance between stone and pulp. You do not feel the skin. Delicate pulp, not thready at all.
Hojiblanca is the third Spanish variety regarding cultivated surface. It is very appreciated because it can be used for both: oil and table olive.
It is homogeneous in colour, less yellow and rather green. Hojiblanca presents hard skin and good differentiated from the pulp. Thready. The flesh slides off the stone with no resistance.
Arbequina olive is a shaped small olive. It has a high performance in oil: this is why it is usually destinated to mill and it is exquisite as table olive. It presents gleaming green / violet colour.
Arbequina olive produces an olive oil with a fresh fruity aroma with almond fragance and other fruits fragances.
Cultivated in Aragon. It stands out because of its intense black color, caused by a late harvest once the fruit reaches it complete ripeness in the tree. Waiting until this point gives the fruit a soft texture with an extreme firm skin. This firm skin has enabled the fruit to stay in the tree until being totally ripe.
You can appreciate in your mouth a very intense flavor, due to high oil content and to its creamy texture, almost sweet at the end.
Harvested in October or November, when the fruit has reached half of its ripeness, therefore a very wide range of brown colors.
Fermented with water and salt, this variety stands out because of its firm skin and because although it has a slightly thready texture, it is still crunchy.
Olive tree famous for being very robust with strong roots; this is why it has historically been used to graft other varieties.
Zorzaleña trees are found along small paths in rural areas, this is why it is known as wild variety.
High oil content, this is why it is usually harvested for oil purposes, although it is also used for table olive.
Mainly cultivated in central Spain (Ciudad Real, Toledo or Madrid) as well as in Andalucia, it is harvested when it has almost reached its complete ripeness. Color range varies from dark pink to purple.
Very intense taste, crunchy texture and flesh slides off the stone with no resistance.
Oval shaped, this variety is commonly known as cornicabra because of the small peak at one end that reminds to a goat horn.
Its name comes from its cultivation area (Alora and surroundings, in Malaga). It is the only variety in Spain with PDO (Protected Denomination of Origin).
Harvested in green, at the end of August or beginning of September, it is fermented in a natural way with water and salt, frequently cracked, in order to make fermentation process easier.
Usually thyme is added to the fermentation brine.
Spherical shaped, it is a crunchy olive, usually served cracked.
Is easy to appreciate the species used during the fermentation, causing at the end a sweet flavor.
Cultivated in Murcia, it is harvested when the fruit is completely ripe. The color range varies from dark brown to black.
Its texture is quite soft and similar to butter texture. Famous for being very tasty, filling your mouth with nice bitterness.
Cultivated in the surroundings of Huelva and Sevilla, Verdial variety ripes later on the season; never gets really dark, that is why it is called “verdial” (means “Green”)
Well known for firm texture, as well as for “creamy” texture, due to its high oil content.