Hojiblanca olive oil is known for its vibrant character and naturally high antioxidant content. It delivers a smooth yet lively profile with notes of fresh green olive, almond, and subtle herbs, finishing with a clean, peppery bite that reflects its strength and freshness.
Hojiblanca olive oils are recognized for their high polyphenol levels, often ranging from approximately 500 to 750 mg per kg, contributing to both their robust flavor and antioxidant richness. This elevated polyphenol content gives the oil its signature balance of fruitiness and gentle peppery intensity while remaining approachable and versatile.
Best Pairing with Balsamic Vinegar
This oil pairs exceptionally well with fruit forward and medium bodied balsamic vinegars such as traditional balsamic, fig, pomegranate, cherry, and black raspberry. The bold yet balanced structure of Hojiblanca allows both the oil and vinegar to complement one another beautifully, making it ideal for bread dipping, fresh salads, roasted vegetables, and finishing cheeses.