Differences between Arbequina, Hojiblanca and Picual oil
Vast and very interesting, so we could define the world of olive oil. Not only is it a universe full of flavors, aromas and colors – we call it liquid gold for a reason! – but it is also a reflection of the rich biodiversity of our country.
as one of the largest olive producers in the world, Spain is home to more than 260 varieties of olives, and each of them brings unique characteristics to our oils. Among the most popular and distinctive varieties are, for example, Arbequina, Picual and Hojiblanca.
In this article we are going to explain what differentiates each of these types of olives and we will also answer the eternal question: What oil is better, hojiblanca, picual or arbequina?
What is Arbequina oil?
Let’s start with Our favorite, the Arbequina oil. And here a curiosity: it receives that name for its origins, dating back to a town in Catalonia called Arbeca.
In this municipality, the olives that give name to this variety were grown for the first time, very small and whitish. These have a medium period of maturation that directly influences the flavor and aroma of Arbequina oil.
And how is that flavor? Well, vegetable, with sweet touches and notes of almond, apple and freshly cut herbs. As for its aroma, it is delicate and soft, which makes it a very versatile type of oil in the kitchen. It is perfect for salads and toast, to sprinkle on blue fish such as salmon or tuna, or even to use in pastries as a substitute for butter. Much healthier, that’s for sure!
In short, it is the ideal companion for those who prefer a less intense extra virgin olive oil, but with a Refined and complex flavor profile. We recommend that you try the one we make in Beloleum, you will love it!
Characteristics of the Hojiblanca oil
Hojiblanco oil, for its part, comes from the Hojiblanca olive variety, predominant in Andalusia. They are much larger than the previous ones, and popular among olive oil producers due to their good fat performance.
Do you know why they are called that? The explanation is simple, “hojiblanca” refers to the whitish color on the back of the leaves of this olive.
This type of oil is known to the Contrasts of its flavor: Smooth at first, followed by a slight characteristic at the end. It is, therefore, more intense than that of arbequina oil, with hints of fresh grass, tomato and almonds.
in kitchen, It is used more for fried Or to add a touch of flavor to intense dishes, such as red meat, blue fish and stews.
Both this olive oil and the previous one are rich in oleic acid and antioxidants, making them a healthy option for your heart. They contribute to lowering bad cholesterol and increasing good, as well as being a source of vitamins E and K.
What is Picual oil like?
Finally there is the olive oil of the Picual variety, one of the most popular and produced in Spain, above all, as in the previous case, in the Andalusia region.
Its taste is Intense, spicy and strong. It is even said that it has notes of fig, tomato, artichoke and herbs. It also highlights its High in oleic acid, a type of monounsaturated fat that gives it a long service life and a lot of resistance to oxidation. That is why it is ideal for preserves or for cooking at high temperatures!
In addition, this variety is rich in Polyphenols, compounds that are antioxidants and anti-inflammatory and that benefit our cardiovascular health.
Picual, Arbequina or Hojiblanca: differences between the three varieties
So what oil are we left with? What exactly are the differences between these three varieties of olive oil so popular?
Well, we can distinguish them according to their:
- Origin: While arbequina oil comes from Aragon and Catalonia, the other two are more common in Andalusia. The Hojiblanco comes from Córdoba and Málaga and, the Picual, from Jaén.
- Maturation period: Arbequina olive, known for its ripening speed, is usually ready for harvest in early fall. On the other hand, the Hojiblanca matures a little later, and is not harvested until mid-autumn, starting from the second week of November. The picual olive, with a longer maturation period, is collected at the end of December.
- Flavor: Arbequina oil is soft and sweet; The hojiblanco, somewhat more intense, and the picual is spicy, strong and has a point of bitterness.
- Aroma: The aroma of Arbequina oil is fruity, with nuances of apple, almond and banana. For its part, the Hojiblanca has hints of fresh grass and wood and, the picual, olive leaf notes.
- Culinary uses: The main difference between Arbequina, Picual and Hojiblanca in the kitchen is that the former is used more in raw and the latter are perfect for cooking at high temperatures.
- Properties: As for its properties, we can emphatically affirm that the three varieties are very beneficial for our health. They contain oleic acid, polyphenols and antioxidants, what more could we ask for?
Would you like to try a quality extra virgin olive oil after you have read this article? Arbequina oil from Beloleum comes from olives from the Belchite fields in Aragon. You can also try the IMPLERT, traditional Aragonese variety, or Coupage Selection, a mix that we make with both olives. You won’t be disappointed!
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