It all started 17 years ago, when Marcelo,farmer and co-fundator of Deortegas Oil mill, decided to incorporate and plant this variety on his fields.
The trees were growing and growing on the protected area “Hoya Hermosa” surrounded by flora and native fauna.
Until now we couldn`t harvest a single variety of hojiblanca because we haven`t got the production to do it
For years the hojiblanca has been the fundamental difference in the Coupage that we make in the Oil mill.
Now that our trees have matured, they are growing strong and in this year especially they overflow with fruits, which has allowed us to harvest this surprising Extra Virgin Organic Olive Oil Deortegas, Hojiblanca variety.
It is organoleptically so interesting that we decided to give it its own image highlighting its freshness and elegance.
It has been a long process until we found the image that we were looking for and we finally succeeded …
The processing of the oil has been complex, since it is an olive with a lower fatty yield than other varieties, but during grinding it was a real feast for the senses, especially for the sense of smell. All the greens were present, some white flowers and even the red fruits arrived … already from a distance we felt it.
Thus, wrapped in the fumes of the milling we realized that we were doing something special.
We already had a seductive and attractive bottle
If you doubt it, inside the bottle awaits … a surprise.
“Between songs of birds
leaves to the wind
and aromas with memories
we discovered the secret…
pure olive oil..”
It has this name due to the silver on the underside of its leaves, which give them that characteristic metallic luster. The highest production of this variety is harvested in Andalusia and is used for both table olives and olive oil.
The olive trees have a medium vigor, with long fruitful branches creating medium density cups. The trunks, in their youth are of a light greenish grey color. Tolerant to winter cold and resistant to drought.
Hojiblanca olives are usually large and thick, rounded. The maturation is somewhat late, from late November to late December.
Hojiblanca olive oil has a very balanced relationship between saturated fatty acids and monounsaturates, with a lower content of fatty acids than other varieties. It has a good content of oleic acid and medium in linoleic and palmitic acid. Its content in vitamin E is very high while the content in total polyphenols is medium, which provides smoothness and sweetness to its oils. The oxidation stability is not high so it is important to keep them out of the light and air.
From the organoleptic point of view they present an immense range of flavores, but they can be emphasized as common values the attributes of sweetness at the beginning, fresh fruit fruity in aroma, slight bitterness and a very localized final itch in the mouth, also green fruit and other fruits Even bittersweet like red fruits, and the final almond regusto, one of its most outstanding characteristics.