Spain is a country with a very diverse climate and varied topography. The South Eastern centre of Spain has perfect weather conditions mild winters, rainy springs and falls, and warm and dry summers for olive tree growing. The large number of olive varieties used, the adaptation over time of the best varieties to the microclimates and specific soil characteristics, have contributed to the development of a wide range of olive oils with very diverse aromas and flavours. In general, Spanish olive oils offer an intense fruity aroma that reminds one of ripe olives.
The silver appearance of the underside of the leaves of the Hojiblanca variety of olive tree provides that special metal-like shine which gives this variety the name Hojiblanca, also known as Lucentino. Andalusia produces the largest quantity of this variety, particularly in Seville, Cordoba and Malaga, and it represents approximately 16% of the Andalusian olive grove stock.
Hojiblanca olive oil has, as is generally the case with olive oil, a very balanced ratio between saturated fatty acids and the monounsaturated type, with a lower content of fatty acids than other varieties. It offers good oleic acid content of and it is a smooth and sweet oil.
The province of Malaga has 120,000 hectares of olive trees, some of them a hundred-years old, such as those still standing in the Periana area, in the Axarquia and in Alameda.
For more information, visit:
http://www.visitacostadelsol.com/images/stories/guias_pdf/rutas-turisticas-del-vino-y-el-aceite-en-la-costa-del-sol-bodegas%20almazaras-y-catas-v4-0.pdf
