Difference between Arbequina and Hojiblanca olive oil

At Olivarte, we tell you the difference between Arbequina and Hojiblanca olive oil.
two of the most cultivated and demanded varieties for their exceptional quality and flavor. 

Considered as liquid gold, extra virgin olive oil (EVOO) is much more than just a simple ingredient. It is a product that stands out for both its health benefits and the rich variety of flavors, aromas, and textures it offers.

"To give you an idea, only in Spain, which is the largest producer in the world of"
olive oil, there are more than 260 varieties of olives, each with a series of different nuances that make them unique.

In this post we are going to focus on the difference between Arbequina and Hojiblanca, two
of the varieties most appreciated for their unique profiles that are considered as
two jewels of EVOO.

Hojiblanca or Arbequina Oil: everything you need to know

Arbequina EVOO

The Arbequina oil owes its name to the municipality of Arbeca, in Lérida, where it
they produced for the first time the arbequina olives, which are small, whitish-green in color and have a medium ripening period that directly influences their flavor and aroma.

The AOVE of Arbequina stands out for its smooth and sweet profile, with fruity notes.
that remind of almond, apple, and fresh herbs. This makes it a
ideal option if you are looking for a less intense oil, but equally refined.

In addition, it has a delicate texture and aromatic nuances that make it
especially versatile in the kitchen, delivering excellent results in multiple
recipes, since its mild flavor does not mask the ingredients, but rather enhances their
natural essence.

You can use it in salads, toasts, fish like salmon or even in
baking as a substitute for butter, although we like it best raw. Try it and see for yourself!

And, like all AOVEs, the Arbequina is rich in oleic acid and antioxidants, it
which makes it an excellent ally for protecting the heart, reducing bad cholesterol, or strengthening the immune system, among many other properties.

Hojiblanca EVOO

Originating from Andalusia, specifically from Málaga, Sevilla, and Córdoba, the AOVE
Hojiblanca receives this name due to the underside of the olive leaves, which show a
very characteristic and easy to recognize whitish tone.

The hojiblanca olives are larger than the arbequina ones and are distinguished
mainly due to their high fat content, which makes them especially
valued by oil producers.

The Hojiblanca oil offers a most interesting contrast on the palate. Its flavor starts soft and sweet, but ends with a slight bitterness and spiciness characteristic of it. It presents notes of fresh grass, tomato, and almond, making it a more intense oil than the Arbequina.

As for its culinary uses, thanks to its intensity, it is ideal for dishes that
require a more pronounced flavor, such as red meats,
blue fish or stews. It is also excellent for frying, as it withstands better the
high temperatures.

Like the Arbequina, the Hojiblanca is a rich source of oleic acid and
antioxidants, which offers multiple benefits for cardiovascular health and the
general well-being.

Hojiblanca and Arbequina Comparison

As we have seen, both oils are outstanding examples of Spanish EVOO and
'stand out for their quality, and next, we are going to make a comparison between'
Hojiblanca and Arbequina so you can see their differences and thus, make a decision.
more accurate.

Origin:
- Arbequina: it is native to Arbeca, in Catalonia, and is also cultivated in Aragon.
- Hojiblanca: predominates in Andalusia, especially in the provinces of
Córdoba, Seville, and Málaga.

Flavor:
- Arbequina: it is sweet, fruity, and mild, with notes of almond and apple.
- Hojiblanca: it is more intense, with a balance between sweet, bitter and
spicy.

Texture and aroma:
- Arbequina: it has a light and delicate texture, with aromas of fresh herbs.
- Hojiblanca: the texture is slightly denser, with aromas of tomato and
almond.

Uses in cooking:
- Arbequina: ideal for consuming raw and in light dishes.
- Hojiblanca: one of the best for frying, meats, and intense recipes.

Healthy properties:
As for the health properties, there is no difference between Arbequina and Hojiblanca, as both oils share a high concentration of oleic acid.
antioxidants and vitamins, making them excellent options for taking care of your health.

Which is better, Arbequina oil or Hojiblanca?

As we always say when comparing other varieties, it cannot be said if it is better the
extra virgin olive oil Hojiblanca or Arbequina, since the choice between one or
another will depend on each person's preferences.

In our opinion, the Arbequina is better if you are looking for a smooth and versatile oil. But,
if instead you prefer a more potent oil with a stronger flavor intensity, go for the Hojiblanca.

"Really, whichever one you choose, you won't go wrong, as both oils represent the best of our country's olive-growing tradition and are a reflection of the richness of our culinary heritage."

"If you want to try them and make your own conclusion, at Olivarte we have the best."
brands of extra virgin olive oil Arbequina and Hojiblanca, which are a total
quality guarantee, with which you can enjoy the best flavor and multiple
benefits.