Choosing organic oil does not end with the logo: within organic there are as many flavours as olive varieties. A Picual from Jaén and an Arbequina from Almería have little in common on the palate. This guide helps you find the variety that suits your cooking and suggests organic oils from our producers for each one.
In short
- Picual: intense, bitter and peppery. For bold raw use, stews and frying.
- Arbequina: mild and fruity, with apple and almond notes. For fish, baking and beginners.
- Hojiblanca: balanced, sweet at first and peppery at the end. Very versatile.
- Cornicabra: aromatic, with an elegant bitterness. For dressings and stews.
Picual: the most intense
Spain’s most widely grown variety and the queen of Jaén. It gives oils with intense green fruitiness, aromas of olive leaf and tomato plant, a marked bitterness and a peppery kick in the throat. It is ideal on toast, in gazpacho, with meat and stews, and holds up very well for frying.
- Oleícola Jaén organic Picual, from Baeza (Jaén).
- Melgarejo organic Picual, from Pegalajar (Jaén).
- Morellana organic Picual, from Luque (Córdoba).
Arbequina: mild and fruity
Originally from Catalonia and now grown across much of Spain, it gives mild, sweet and very aromatic oils, with hints of apple, banana and almond and light bitterness and pepperiness. Perfect for fish, steamed vegetables, mayonnaise and baking, and the easiest to love for anyone used to more neutral oils.
- Oro del Desierto organic Arbequina, from Tabernas (Almería).
- Mas Montseny Oli Mare organic, Arbequina and Arbosana from El Morell (Tarragona).
Hojiblanca: the balance
Typical of the countryside of Córdoba, Málaga and Seville, Hojiblanca starts sweet and ends with a progressive pepperiness and slight bitterness, with notes of grass, artichoke and nuts. One of the most versatile varieties: as good on breakfast toast as in a stir-fry.
- Morellana organic Hojiblanca, from Luque (Córdoba).
- Oro del Desierto organic Hojiblanca, from Tabernas (Almería).
Cornicabra: aromatic and elegant
The variety of the Montes de Toledo and much of Castilla-La Mancha. Aromatic oils with green fruitiness, grassy notes and an elegant bitterness. Excellent in dressings, stews and marinades.
Varieties to discover
Beyond the big four, some local varieties are well worth trying in organic:
- Picuda (Morellana, Luque): fruity and sweet with a slightly peppery finish.
- Lechín (Oro del Desierto, Tabernas): mild and fresh.
- Manzanilla Cacereña (Al Balata): Extremadura’s variety, fruity and balanced.
How to choose yours
- If you like intense flavour, start with a Picual, ideally from the early harvest.
- If you prefer something mild, an Arbequina or a Lechín.
- If you want one oil for everything, a Hojiblanca.
- If in doubt, buy two small bottles and compare them at home with our tasting guide.
All these oils are certified organic: you can check it on the label (see what the organic logo guarantees) and find out why we only work with organic in our commitment.
