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La Cultivada Hojiblanca

La Cultivada Hojiblanca

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Organic, Biodynamic & Premium Extra Virgin Olive Oil. La Cultivada Hojiblanca is our flagship oil, the most award-winning of all.

Surprisingly elegant and well-rounded. It has a distinct character and its lingering spicy finish will bring nothing but joy.

This variety of olive is common in the south of Spain, but it is very difficult to find a single-variety oil made solely from hojiblanca which has the fresh, green qualities of La Cultivada.


An elegant oil of medium-high fruitiness presenting primary green notes, notably olive leaf and vegetables such as tomato vine, artichoke and green pepper, along with subtly camphorous secondary aromas of aromatic herbs as well as hints of citrus.

On the palate, it is at first sweet and almondy, immediately followed by the reappearance of the green notes. It is full-bodied, with medium-low bitterness and a lingering, spicy finish. Also making themselves present in the aftertaste are green almonds and olive leaf.

Most definitely an hojiblanca with character.


We recommend pairing La Cultivada Hojiblanca with fine artisan sourdough bread such as that made by our favourite baker, Fidel Pernia, who constantly surprises us with his quality and creativity. With its herbaceous, grassy notes, La Cultivada Hojiblanca is also delicious with green salads and drizzled over seasonal oven-baked vegetables. It will enhance rice and pasta dishes, and bring a touch of freshness to salmorejo and gazpacho (traditional chilled soups from Andalusia).

The elegance and freshness of La Cultivada Hojiblanca make it the perfect condiment for a wide variety of dishes including:

– In-season oven-baked vegetables such as courgette, fennel and broccoli.
– Oily fish such as tuna and mackerel, garnished with yellow bell peppers and spring onions.
– Wheat, spelt or buckwheat pasta.
– An avocado and artichoke salad.
– Andalusian salmorejo (a traditional chilled soup).
– Cream of spinach, Swiss chard or broccoli soups.
– Veal or beef carpaccio and steak tatare.
– Bulgur wheat tabbouleh or quinoa salad.
– Seafood risotto.
– Tuna and salmon sashimi or sushi.

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