Varieties of Olives for Extra Virgin Olive Oil: Buying Guide

Varieties of Olives for Extra Virgin Olive Oil: Buying Guide

by Guillermo Pabon Garcia on Jun 10, 2025

At Ibérico Taste, we (Milana and Guillermo) enjoy offering authentic Spanish gourmet products, especially extra virgin olive oils (EVOO). Customers often ask us about olive varieties. Here’s a quick guide to the main Spanish olives you'll find in our store.

Top Spanish Olive Varieties for Gourmet Olive Oils

1. Picual Olive Oil

Picual olives produce bold and robust oils, characterized by intense bitterness and peppery notes.

  • Flavor notes: Green grass, tomato leaf, fig.
  • Best paired with: grilled meats, hearty dishes, rich sauces.

2. Arbequina Olive Oil

Arbequina oils are mild, fruity, and smooth, perfect for delicate culinary applications.

  • Flavor notes: Almond, green apple, banana.
  • Best paired with: salads, seafood, baking, desserts.

3. Hojiblanca Olive Oil

Hojiblanca offers a balanced profile with moderate bitterness and spiciness, ideal for daily use.

  • Flavor notes: Fresh herbs, almond, green apple.
  • Best paired with: roasted vegetables, pasta, bread dipping.

4. Picuda Olive Oil

Picuda oils have a sweet, fruity aroma with gentle bitterness and a slightly peppery finish.

  • Flavor notes: Green fruit, almonds, mild herbs.
  • Best paired with: fish, cheeses, salads, subtle dishes.

5. Cornicabra Olive Oil

Cornicabra produces robust, spicy, full-bodied oils rich in antioxidants.

  • Flavor notes: Artichoke, bitter almond, fresh herbs.
  • Best paired with: grilled meats, aged cheeses, flavorful dishes.

6. Manzanilla Olive Oil

Manzanilla oils are mild, fresh, and delicately fruity, great for balanced dishes.

  • Flavor notes: Mild fruitiness, almond, grassy notes.
  • Best paired with: salads, vegetables, seafood dishes.

How to Choose the Right Olive Variety?

Match mild dishes with Arbequina or Manzanilla oils. For intense dishes, choose Picual or Cornicabra.

Buy Spanish Gourmet Olive Oils Online

Explore our carefully selected Spanish extra virgin olive oils at Ibérico Taste.

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FAQs

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Spanish winter food isn’t typically spicy in the chili-hot sense, but it is very warming. Smoked paprika, garlic, and slow-cooked meats create deep, comforting flavors. Dishes like patatas bravas or callos may include chili or spice, but heat is usually balanced rather than intense.

Yes, nearly every region has its own winter stew. Northern regions favor rich bean dishes like fabada asturiana, central Spain is known for cocido, and mountain areas often cook meat-heavy stews designed to sustain people through cold, long days.

Absolutely. Tapas remain popular year-round, but in winter people prefer warm tapas such as patatas bravas, croquettes, meatballs (albóndigas), and stewed dishes rather than cold or seafood-based options.

Many traditional winter dishes are quite balanced, especially those based on legumes and vegetables. While cured meats are used, they’re often added for flavor rather than bulk, and meals are typically homemade and slow-cooked, making them both nutritious and satisfying.

Slow cooking allows tough cuts of meat, dried legumes, and root vegetables to become tender and flavorful. It also creates rich broths and sauces that retain heat and provide comfort, which is ideal during colder weather.

Yes, Spanish winter cuisine is strongly rooted in home cooking. Many classic cold-weather dishes—such as stews, soups, and braises—are traditionally prepared at home and eaten as long, leisurely meals. Recipes are often passed down through generations and made in large batches to feed families over several days.

Winter desserts in Spain tend to be richer and more traditional. Favorites include churros con chocolate, rice pudding (arroz con leche), and baked goods flavored with cinnamon, citrus, and almonds. These sweets are often enjoyed alongside hot chocolate or coffee, especially on cold days.