Origin and importance of the Hojiblanca olive tree
The Hojiblanca olive tree It is one of the most emblematic varieties in the olive-growing scene in Spain, especially in the region of Andalusia. Its name comes from the silvery and whitish tone on the underside of its leaves, which reflect sunlight and give it a characteristic and easily recognizable appearance. This variety has its Main origin in the towns of Lucena and Cabra in Córdoba, although its cultivation has spread to much of Andalusia, especially in the provinces of Córdoba, Málaga, Seville, and Granada. Today, it occupies a significant area of cultivation, being the third most widespread olive variety in Spain.
The influence of the Hojiblanca olive tree It goes beyond agriculture: it represents a fundamental part of the Andalusian economy and culture. This variety stands out both for the quality and versatility of its olives, as well as for the hardiness and adaptability of its cultivation, contributing decisively to the Spanish olive-growing tradition.
Botanical and morphological characteristics of the Hojiblanca olive tree
The Hojiblanca olive tree It is considered to be of medium vigor and upright growth, with a dense and wide crown that provides a significant amount of shade. It has standard-sized leaves, although with a underside noticeably pale, which is why it gets its name. The plant's vegetation density is medium and its growth is relatively slow, which means it takes time to reach full production.
As for its rusticity, the Hojiblanca olive tree It adapts perfectly to calcareous and shallow soils, showing remarkable resistance to drought, a highly valued characteristic in Mediterranean climates where rainfall can be scarce. It is also tolerant of winter cold and therefore suitable for areas with temperature fluctuations, which favors its cultivation at different altitudes and in different terrains.
This tree is highly valued for its dual use: it is cultivated both for the production of extra virgin olive oil as if to table oliveThis versatility increases its importance and profitability in agricultural operations.
Characteristics of the Hojiblanca olive
The Hojiblanca olive It stands out for its medium-large size, its oval and symmetrical shape, and a firm and juicy pulp that makes it especially suitable for both uses: as table olive (especially seasoned in black, Californian style or even green) and for the extraction of extra virgin olive oil of excellent organoleptic quality.
Its skin is smooth and shiny, taking on shades that vary from deep green to violet-black, depending on its degree of ripeness. The stone is of considerable size and rough surface, with a high pulp-to-bone ratio (around 7,9), which improves its suitability as a table olive.
The ripening period of the Hojiblanca olive is late, extending the harvest beyond other varieties such as Picual or Arbequina. This late ripening gives it unique sensory characteristics, but also entails certain challenges in the harvest, since the olives They do not easily detach themselves from the tree, making mechanization difficult and requiring manual labor in many cases.
Su fat yield It is medium-low, generally around 18-20%, lower than other more productive varieties in terms of oil, although its sensory and culinary quality compensates for this. The Hojiblanca olive is especially resistant to damage during harvesting, making it a good substitute for Manzanilla for table olives in many areas.
As for the flavorThis variety of olive is known for its balanced taste, with soft, slightly sweet nuances, but with a characteristic bitter and spicy finish. The aromatic profile is further enhanced in the oil, as we'll see in detail later.
Agronomic details for the cultivation of the Hojiblanca olive tree
The cultivation of the Hojiblanca olive tree is relatively simple thanks to its high rusticity. However, for maximize production and quality When it comes to olives and oil, it is important to take into account a series of technical aspects:
- Soil and drainage: It prefers calcareous, well-drained, and well-aerated soils. It adapts well to poor and shallow soils, making it ideal for a variety of crops.
- Climate: It thrives in Mediterranean climates, withstanding long periods of drought and low temperatures in winter.
- Irrigation: Although it is resistant to water shortages, irrigation during critical periods (flowering and fruit ripening) can improve the quantity and quality of the oil. Its adaptability to both small and medium-sized farms is highly appreciated. dry land and irrigation.
- Fertilization: Applying fertilizers balanced in macronutrients, especially during spring and summer, promotes vigor and production.
- Pruning: La pruning Annual irrigation is essential for maintaining a balance between vegetative growth and production. It promotes aeration and light penetration into the canopy, thus reducing the risk of disease.
- Regularity: The Hojiblanca olive tree presents a certain alternation in the annual production, known as "vecería", which can be corrected through adequate agronomic management and specific pruning.
Most common pests and diseases of the Hojiblanca olive tree
Although the Hojiblanca olive tree is quite resistant to adverse conditions, it can be vulnerable to certain plagues and diseases:
- Olive fly: One of the main problems, which can affect both the yield and quality of the oil, is the importance of continuous monitoring and applying preventive treatments during high-risk periods.
- Leprosy and cochineal: This variety is also susceptible to leprosy and mealybug, which can damage the fruit and tree if not properly controlled.
- Tuberculosis, verticillium and verticillium wilt: The Hojiblanca olive tree can be attacked by these fungal and bacterial diseases, so preventive treatments and appropriate rootstock selection are recommended.
The application of good farming practices, such as the removal of plant debris, continuous monitoring and balanced nutrition, are key to minimizing the incidence of these phytosanitary problems.
Harvesting and post-harvest handling of the Hojiblanca variety
La harvest The Hojiblanca olive harvest is usually somewhat later than other varieties, as the fruit ripens slowly and remains firm on the tree without falling off easily. This characteristic, while helping to maintain fruit quality, requires more labor and makes mechanized operations less efficient. Most often, the method is used to harvest olives. hand picking or semi-mechanized.
- Maturation: The olive reaches its optimum point of ripeness when its color changes from green to deep purple or black.
- Prosecution: In the case of table olives, they undergo a seasoning process, primarily California-style oxidation, although they are also prepared green. For oil production, rapid transport and milling are essential to avoid fermentation and loss of quality.
Characteristics and properties of Hojiblanca extra virgin olive oil
Hojiblanca extra virgin olive oil It is one of the most recognized and versatile on the market. It is obtained by grinding the fruit at its optimum point of ripeness, resulting in a single-varietal oil of great sensory quality and nutritional value.
- Color: Hojiblanca oil has shades ranging from deep green to yellowish green, depending on the ripeness of the fruit.
- Sensory profile: Its aroma is fresh, with notes of freshly cut grass, green leaves, almonds, and artichokes. The flavor is balanced: it starts sweet in the mouth, with a slight bitterness or with a spicy at the end which is not excessive.
- Chemical composition: Stands out for its high oleic acid content (around 75%), which gives it healthy properties and medium oxidation stability. It also contains phenolic compounds with antioxidant properties.
- Culinary uses: Its versatility makes it ideal for use both raw (dressings, salads, bread with oil) and for frying, stir-fries, and traditional stews. Its organoleptic profile is ideal for those seeking a balanced and harmonious oil.
Nutritional and health benefits of Hojiblanca oil
Hojiblanca extra virgin olive oil is known for its excellent health benefitsIts monounsaturated fatty acid content, especially oleic acid, helps reduce LDL cholesterol (bad cholesterol) levels and increases HDL cholesterol (good cholesterol). This contributes to cardiovascular protection and the prevention of circulatory system diseases.
- Antioxidant properties: The polyphenols present in Hojiblanca oil act by combating oxidative damage in cells, which helps prevent premature aging and certain chronic diseases.
- Low proportion of saturated fats: This characteristic makes it a healthy and light oil, easy to digest and ideal for all types of diets, including those aimed at weight control or for people with metabolic problems.
- Helps metabolize insulin: There are studies that link the consumption of extra virgin olive oil with better management of blood glucose levels, which is beneficial for people at risk of diabetes.
Denominations of origin and market presence
The importance of the Hojiblanca olive tree is reflected in its participation in multiple Protected Designations of Origin (PDO) of olive oil. It is notable for its presence as the main variety in several Andalusian PDOs and as a base for the production of internationally recognized quality oils. Furthermore, the Hojiblanca olive is highly valued both for the production of single-variety oils and for those seeking a balance of flavors and aromas.
A wide range of Hojiblanca olive oils can be found on the market, both from traditional brands and premium mills. There are also well-known brands that market Hojiblanca table olives, appreciated for their firmness, flavor, and culinary versatility.
Curious and cultural aspects of the Hojiblanca variety
cultural richness The value of the Hojiblanca olive tree and its oil transcends the purely agronomic. In Andalusia, the presence of Hojiblanca olive groves is part of the landscape and traditional culture, influencing festivals, gastronomy, and the identity of entire regions. Their cultivation has motivated the development of museums, olive oil routes, and oleotourism activities that highlight the history and quality of the oils produced.
This variety is known by different synonyms depending on the area: Caste of Lucena, Lucentino, Xinxolera, Azufaifa, Mançanença, Mançanet, Campiñesa, Coloraíllo de Cortijo NuevoThe widespread use and number of local names attest to its importance and adaptation to different territories.
Care and practical advice for growing the Hojiblanca olive tree
If you're looking for a hardy, productive, and adaptable olive tree, the Hojiblanca is an excellent choice. However, to achieve the best results, we recommend following a series of guidelines. tips:
- Choose a sunny location and well-drained soil.Although it tolerates poor soils, it prefers calcareous and aerated soils.
- Apply controlled irrigation during flowering and fruit fattening, especially in dryland farms in dry years.
- Perform annual pruning, removing old wood and crossed branches to promote the entry of light and the uniform development of the canopy.
- Monitor the appearance of pests and diseases, especially the olive fly, the repilo and leprosy, applying preventive treatments if necessary.
- Fertilize in a balanced way based on soil analysis and the tree's needs, paying attention to essential macronutrients such as nitrogen, phosphorus, and potassium.
Frequently asked questions about the Hojiblanca olive tree
- Is the Hojiblanca olive tree suitable for all types of farms?
Yes, thanks to its resistance to drought, calcareous soils, and low temperatures, it is a very versatile variety, both for dry and irrigated land. - What is the fat yield of the Hojiblanca olive?
Generally, its fat yield is medium-low (between 18-20%), but the resulting oil is of exceptional quality. - Is the harvest very limited?
Yes. Because the fruit is difficult to release, it usually requires manual or semi-mechanized harvesting, and is carried out late in the season. - What are the main uses of Hojiblanca?
It is used both for table olives (mainly black, seasoned in the Californian style) and for obtaining extra virgin olive oil.
Bibliography and resources for further information
- Esteban, A., García, MT, Pérez, J. (Sensory characterization and chemical analysis of extra virgin olive oil of the Hojiblanca variety)
- Delgado, M. (Morphological and genetic characterization of the Hojiblanca olive variety)
- Pérez, MS, Delgado, M., López, E. (Cloning method for the Hojiblanca olive variety)
- Gámez-Guillamón, ML, Guillamón, E. (Study of morphological and phenotypic characteristics of the fruit in hojiblanca and cornicabra)
- Muñoz-González, MP, Iniesta, J. (Influence of the variety on the composition and characteristics of extra virgin olive oils obtained from Hojiblanca)
The Hojiblanca olive tree represents tradition, adaptability, and quality. Its versatility for both olive oil and table use, its presence in Andalusian landscapes, and its beneficial nutritional properties make this variety one of the greatest jewels of the Spanish olive grove. Mastering its cultivation, understanding its care, and understanding its importance are essential for those who wish to strive for excellence in the world of olive oil and table olives.
