Hojiblanca vs Picual

After reading our publication abaut Hojiblanca vs Picual you will be able to choose more easily between these olive tree varieties. We have broken down the differences between the Hojiblanca and Picual olive oil, as well as the characteristics of Picual and Hojiblanca olive trees.

The peculiarities of the different olive varieties (Picual, Hojiblanca, Cornicabra, Arbequina, Manzanilla…). They make each variety more or less suitable for certain situations.

Hojiblanca vs Picual EVOO. Which one to buy?

Hojiblanca or Picual, Hojiblanca vs Picual olive oil, Hojiblanca vs Picual, comparative between Picual Hojiblanca, Hojiblanca vs Picual EVOOAlthough both olive oils are valued for their good quality. There are certain differences between Hojiblanca and Picual olive oil. Next, we will analyze the advantages of each variety, in order to assess which olive oil is better to buy.

The chemical composition and organoleptic characteristics have important differences.

As can be seen in the following table, the chemical composition of Picual olive oil is better than of Hojiblanca oil.

Picual thanks to its higher percentage of oleic acid and polyphenol concentration.
It is one of the healthiest olive oils for the consumer.

Chemical CompositionHojiblancaPicual
Oleic Acid76%81%
Palmitic Acid8.5%10%
Linoleic Acid9.75%4%
StabilityMediaVery high

Although Picual outperforms Hojiblanca by chemical composition, the Hojiblanca olive oil stands out for its mild flavor and delicious aroma.

Organoleptic CharacteristicsHojiblancaPicual
FruityIntense and deliciousMedium

Some aromas of Holiblanca extra virgin olive oil are fresh grass, ripe fruit (swamp, apple), fig tree and nuts.

On the other hand, the Picual early harvest oil achieves aromas to tomato, fig tree, leaf olive and grass.

Cooking with Hojiblanca or Picual?

As we have seen, each type of extra virgin olive oil has particular properties, this allows more or less adaptation to the uses Usual in the kitchen.

SaladVery GoodGood
MahonesaExcellentIntense flavor
Smooth flavor dishesRecommendedNot suitable
ToastedVery goodGood
AliñosExcellentNot recommended

In the table we can see that Picual stands out when used for fried foods, stews and canned oil. For its part, Hojiblanca is very good to use in salads, dressings, toast and make mayonnaise.

In general Hojiblanca is a more versatile oil for cooking, although our choice should take into account the use we are going to give to the oil.

Plant Hojiblanca or Picual?

Hojiblanca and Picual are olive varieties with high productivity. The Picual olive tree is easier to harvest and produces more regularly.

For its part, Hojiblanca stands out for its rusticity and adaptability to limestone soils.

Planting densityIntensive olive groveIntensive olive grove
ProductivityVery highVery high
FloweringSelf-fertile, medium-lateSelf-fertile and average
FormSymmetric and ovoidalElliptical and asymmetric
Pulp / bone ratioVery highMedium-High
Fat yield  16-18%18-23%

Hojiblanca stands out for its resistance to cold weather, drought and adaptation to limestone soils. This favors its planting in places of low rainfall where it is not possible to carry out support irrigation. Its mixed use as table and mill olives, allows to take advantage of the larger size of the olives in the years of low harvest.

Picual stands out for its high productive capacity, regularity and ease of collection. Being one of the most profitable olive varieties for the production of olive oil.

Because of their vigor, Hojiblanca and Picual do not adapt well to the super high density olive groves.

As we have seen, in order to choose between Hojiblanca vs Picual, several situations must be taken into account. Each variety has its own characteristics that make it stand out from the rest.

Which oil is better, Arbequina or Picual?

Fry with olive oil Good or bad?


We have translated the information on our website from Spanish to English. Note that some words may have seen their meaning altered during their translation.

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