House of Spain Olive Oil believes that options are important. We have been dedicated to finding and securing the best olive oil from various regions around Spain and providing them direct to you. 


Arbequina

 This highly regarded olive tree hails from Catalonia, Spain. It’s ability to flourish in a variety of conditions makes it the second most widely planted varietal in the world. The Arbequina olive produces a pleasantly fruity, highly aromatic oil. These oils are dense and fluid, tasting of orchard fruits. The buttery, fruity, and very mild flavor makes arbequina a crowd favorite. This oil is a perfect garnish for salad greens and is also a favorite for marinated vegetables and finishing grilled fish and pastas.

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Cornicabra

Harvested throughout the provinces of Toledo and Ciudad Real, cornicabra olive oil is ideal for a healthy diet due to its low linoleic acid content, approximately 5%, and a high oleic acid content, about 77%. The cornicabra olive produces a fruity, aromatic oil that is slightly bitter and spicy. It is ideal for dressing salads, vegetables, and in uncooked sauces such as mayonnaise, aiolis, salad dressings and as a marinade for meats. 

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Our Blend: Picudo, Picual, Hojiblanca and arbequina

Picudo

Named for the pointed tip of the fruit, picudo yields a sweet olive oil. There are 60,000 hectares of picudo olive trees in Baena and Priego de Córdoba as well as Málaga and Granada. The fruit is second in size for those olives used for oil. 

Picual

Often blended with picudo and hojiblanca, picual olive oil is among the healthiest olive oils due to its fatty acid content and the amount of natural antioxidants. Grown largely in the Spanish provinces of Jaén, Córdoba and Granada, picual olive oil produces a fresh flavor with a lot of body and some bitterness. Great for salads and gazpachos, the olive oil holds up well with your most flavorful dishes. 

Hojiblanca

Named for the whitish underside of the leaves, hojiblanca trees appear silver in color from a distance. Grown mostly east of Sevilla, south of Córdoba and across the north of Málaga, hojiblanca trees produce a small yield. Due to this, they are used mainly in high quality oils. Characterized by it's initial sweetness, then followed by a slightly bitter almond aftertaste. 

Arbequina

 This highly regarded olive tree hails from Catalonia, Spain. It’s ability to flourish in a variety of conditions makes it the second most widely planted varietal in the world. The Arbequina olive produces a pleasantly fruity, highly aromatic oil. These oils are dense and fluid, tasting of orchard fruits. The buttery, fruity, and very mild flavor makes arbequina a crowd favorite. This oil is a perfect garnish for salad greens and is also a favorite for marinated vegetables and finishing grilled fish and pastas.

This lovely blend is sure to please!

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500 Años

This highly unique Extra Virgin Olive Oil comes from the southern province of Cordoba called “La Subbetica” near the village of Priego de Cordoba, a mountain area with the perfect terrain and weather for olive trees.  The family owned olive groves are all certified as trees older than 500 years.

These ancient trees produce small amounts of fruits compared with younger trees but have a larger concentration of flavors. Harvested by hand (no machines involved), mechanically extracted and cold pressed, our “500 AÑOS” EVOO comes from a mixture of two varieties of olives at proportions around: 90% picudo and 10% hojiblanca. Harvested in November, these olives are carefully selected and processed within hours of being picked to preserve the maximum quality.

All this care and attention makes it possible to obtain our unique and exclusive “500 AÑOS” EVOO, an olive oil  full of aromas of green fruit, and freshly cut grass, and a medium very pleasant peppery finish. This oil is high in both vitamin E and Polyphenols (antioxidants) and is a favorite among world renowned chefs, foodies, and olive oil lovers everywhere! Only available in the US through House of Spain EVOO!

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