OLIVE VARIETIES DETAILS
Cobrancosa Portuguese origin. Used for quality oil production.
Monovarietal fruity and intense with notes of artichoke and green tomato. High and constant production, easy collection
Italian origin. Used for table olive and oil. High production. Its oil is of very high quality and easily adapts to various environments. High-very high yield (can reach 25%).
It is a variety of Italian origin and produces oil of good organoleptic characteristics.
Medium production and high fat yield.
It is the most present variety in Greece. Its olive oil is stable and of very good quality.
It has a high production capacity and is not resistant to cold. Excellent characteristics for olive oil production.
This olive is also known as: Cornezuelo, Osnal, Pico de loro or Ramona. It is produced in Toledo and is characterized by giving rise to a fruity, very aromatic and slightly bitter oil.
There are three varieties of Verdial olives: Verdial de Huevar, Verdial de Vélez-Málaga and Verdial de Badajoz. They are known by this name given their peculiarity to keep its green color despite having already ripened. Depending on the variety they are produced in Málaga, Badajoz, Huelva and Sevilla.
Also known as Marteña, Lopereña or Nevadillo blanco, this olive gives rise to an oil whose total fat index is the highest and stands out for a fruity smell and taste. It is produced in Jaén.
It is characterized by giving rise to an extraordinary olive oil, with sweet taste and hints of almond and apple.It comes from Andalusia specifically from Lucena, Córdoba. Malaga, Seville and Granada are cultivated.
Although the oil obtained from this variety has a low stability it is considered one of the best oils in Spain.
It consists of a fruity oil commonly used as a dressing.