SPANISH tradition for Australian cuisine
What is Hojiblanca olive oil?
Hojiblanca olive oil is a Spanish extra virgin olive oil made from the Hojiblanca olive, one of Spain’s most widely grown varieties.
The name means “white leaf,” referring to the pale underside of the olive tree’s leaves. It’s known for its well-balanced flavour, with fresh green aromas, light fruitiness and subtle herbal notes, finished with gentle bitterness and a smooth peppery kick.
This balance makes this olive oil a versatile choice for everyday Australian cooking.
Hojiblanca vs other olive oils
Compared to other olive oils, Hojiblanca offers a middle ground between mild and robust styles.
It’s more flavoursome than delicate varieties like Arbequina, yet less intense than bold oils such as Picual. This balance makes it easy to use across a wide range of dishes without overpowering ingredients.
For Australian home cooks, this olive oil is a great all-rounder, working just as well in salads as it does in cooked meals.
Is EXTRA VIRGIN olive oil good for you?
Yes. It’s rich in monounsaturated fats that support heart health and contains natural antioxidants like polyphenols and vitamin E.
These compounds help protect the body from oxidative stress and inflammation. Thanks to its approachable flavour, it’s easy to use daily, making it a smart alternative to refined vegetable oils in everyday cooking.
What’s the smoke point of Hojiblanca olive oil?
Hojiblanca extra virgin olive oil typically has a smoke point between 190°C and 210°C, depending on quality and freshness. This makes it suitable for most everyday cooking, including sautéing, pan-frying and roasting.
Despite common myths, extra virgin olive oil handles heat well when used correctly, retaining both flavour and nutritional benefits at normal cooking temperatures.
Can you fry with THIS OLIVE OIL?
Yes! It’s suitable for frying, particularly shallow and pan-frying. Its stability and moderate-to-high smoke point allow it to perform well under heat without breaking down quickly.
It adds a clean, subtle flavour that enhances food rather than overpowering it, making it ideal for vegetables, seafood, chicken and eggs.
Where does the Hojiblanca olive come from?
This olive olive comes from southern Spain, mainly the Andalusian regions of Málaga, Córdoba, Granada and Seville. These warm, sun-rich areas provide ideal growing conditions for olives.
The region’s climate and soils help shape the olive’s balanced flavour profile, which carries through to the oil. This Spanish heritage is key to olive oil’s quality and character.