The superb range of olive varieties

More than 250 varieties of olives are cultivated in Spain. Each variety has its own unique characteristics and uses, thanks to their many flavours and aromas. Features such as the size of the stone, fat content and appearance of the skin distinguish olives destined for your plate from those whose oil will be extracted. Olives from Spain are particularly good as table olives, because they have an average fat content, a small, smooth stone that’s easy to remove, dense flesh and delicate skin.

Did you know that table olives have the distinction of combining the four basic flavours found in the kitchen: sweet, salty, bitter and sour? This singular attribute is widely appreciated by cooking enthusiasts. Olives also reach a wide audience across Canada because they are a healthy ingredient, easy to prepare and integrate in simple, convivial dishes and recipes (http://olivesfromspain.ca/our-recipes/). Whether preparing appetizers, main dishes, sauces or desserts, foodies and chefs are spoilt for choice.

Three Spanish olive varieties are favourites of Canadians: Gordal, Hojiblanca and Manzanilla, and it’s easy to understand why!

Gordal means “fat one” in Spanish. The Gordal olive is also known as “the beauty of Spain” and is a global star. This green, oval and slightly asymmetric olive is known throughout the world for its large size, fleshy texture and, above all, delicious flavour. The Gordal offers just the right blend of salt and bitterness, making it the go-to olive for tapas and appetizers.

The Manzanilla is one of the most popular table olives. Meaning “little apple” in Spanish because of its round shape, the Manzanilla has a high oil content and is therefore a good olive to use for oil extraction. Its complete lack of bitterness and smooth texture make it the perfect olive for a snack. And with a stone that’s easy to remove, it’s often sold stuffed with pimento, anchovies or cheese.

Last but not least, the Hojiblanca (meaning “white leaf”) is one of the most appreciated black olives. It tends to be larger than other olives, with a thicker skin and a colour that ranges from deep purple to black. You can easily distinguish the Hojiblanca by its fresh aroma, fruity flavour and almondy aftertaste. It’s the ideal olive for marinades and stews.

Please click here to learn more about the origins of Spanish olives.