Crush Date Winter 2021/2022
Hojiblanca literally translated means “white leaf” in Spanish – which comes from the white coloring on the underside of the leaves. These large olives are popular as table olives and make a tasty olive oil due to the high levels of fatty acid and linoleic acids. Spanish Hojiblanca is a hardy olive that ripens late in the harvest season. It starts slightly sweet, with a slight bitter taste of unripe fruit and then finishes with a peppery almond aftertaste. High in polyphenols, it has a lively and fresh aroma and is rich in vegetable notes with a hint of artichokes.
Wonderful when used making breads and pastas due to the consistency it provides the dough. It is also recommended for frying. For an appetizer that everyone will remember, pair a fresh mozzarella with Italian style deli meats by hand rolling them together, then garnish with Hojiblanca 100% Extra Virgin Olive oil. Hopefully there will be some left for your guest!
Health Benefits of Extra Virgin Olive Oil
Thanks to its status as a spotlight food in the Mediterranean diet, and thanks to extensive research on its unique phytonutrient composition, olive oil has become a legendary culinary oil with very difficult to match health benefits.
Polyphenols have been shown to function as both antioxidants and as anti-inflammatory nutrients in the body. The very number and variety of polyphenols in olive oil helps explain the unique health benefits of this culinary oil. Because of the high polyphenol levels, as little as 1-2 tablespoons of extra virgin olive oil per day have been shown to be associated with significant anti-inflammatory benefits.
Lowers the risk of Inflammatory and Auto-Immune Disease problems
- Lowers the risk of Cardiovascular/Heart problems (polyphenols)
- Assists with proper balance of LDL and HDL cholesterol
- Digestive Tract benefits
- Support of overall Bone Health
- Improved Cognitive Function
- Olive Oil is not a commonly allergenic food and is not known to contain oxalates or purines