Far from Andalusia, in the Montes de Toledo and on the plains of Ciudad Real, grows one of the most widely planted varieties in Spain. Cornicabra gives intense, aromatic and remarkably stable oils, and it is one of the great unknowns for consumers.

In short

  • Cornicabra is the traditional variety of Castilla-La Mancha, especially Toledo and Ciudad Real.
  • Its name comes from the curved shape of the olive, which looks like a goat’s horn (cuerno de cabra).
  • It gives oils with green fruitiness, notes of grass, apple and almond, and robust bitterness and pungency.
  • Thanks to its high oleic acid and polyphenol content, it is one of the most stable varieties.

The horn-shaped olive

One look at a Cornicabra olive explains its name: it is long, asymmetrical and curved at the tip, like a small horn. It is grown mainly in Castilla-La Mancha, especially in Toledo and Ciudad Real, and also in parts of Madrid and Badajoz. It is the basis of the Protected Designation of Origin Montes de Toledo, which covers only oils of this variety.

Cornicabra groves are mostly traditional and rain-fed, with cold winters and very hot summers. It is a hardy, late-ripening tree that copes well with frost and drought.

What Cornicabra olive oil tastes like

Fruitiness
Green, robust
Aromas
Grass, olive leaf, green apple, almond, aromatic herbs
Bitterness
Medium to high
Pungency
Medium to high, persistent

Good Cornicabra oils sometimes recall the thyme or rosemary of the Mediterranean scrubland around their groves. With riper olives, the oil becomes sweeter, with notes of ripe fruit and nuts.

One of the most stable varieties

Cornicabra combines a very high oleic acid content with a notable amount of polyphenols. Together with Picual, this makes it one of the varieties most resistant to oxidation: it stays fresh for longer and stands up well to cooking temperatures.

It is an excellent choice if you want an everyday oil with character, equally good for dressing, stewing or frying.

Pairings

  • La Mancha cooking: pisto, migas, gachas, roasted peppers.
  • Mature cheeses, especially Manchego cheese in oil.
  • Game, such as braised partridge or venison.
  • Toast with tomato and ham.
  • Roast vegetables and pulses, drizzled raw at the end.

Organic Cornicabra in our shop

We have two ways to get to know it: the organic single-variety oil from Set d’Oli and an organic Cornicabra in 500 ml. If you like intense, stable oils, compare it with Picual: they share power, but not aromas.

See organic Cornicabra oils