Hojiblanca olive oil can be found in plenty in Cordoba, Seville and Malaga. Hojiblanca olives are the mark of antiquity in Spain and mainly produced for collecting olive oil. Hojiblanca olive is available in various flavors in Spain including lightly peppery, fruity, bitter sweet and almonds. Hojiblanca olive oil is mainly preferred for its frying sautéing and frying facility. Not only in frying, people also like to use this olive oil in baking. This olive oil is the result of olive crush and has slight pepper taste. In the international competitions of olive oils Hojiblanca oil is constantly prevailing at the first position.

In cooking fish, vegetables and meat, Hojiblanca olive oil is given the most importance. Some brands of Hojiblanca olive oil are Rincon de la subbetica, Oro bailen, Venta Baron, Parqueoliva Serie Oro, etc. Apart from the other olive oil classes; Hojiblanca oil is especially different for its aftertaste, smoothness and flavor. Low saturated fat and taste are two specific reasons why people randomly choose this olive oil. Hojiblanca oil is different in the extraction process and it is completely safe for heart. Natural process is maintained to produce this olive oil.

The difference between Hojiblanca olive oil and others will not be clear to you, before tasting it with bread on your breakfast plate. Its spicy and bitter taste will take different place in your mind and you will remember it distinctively. A slight mistake in cooking can be covered with olive oil as it can increase the taste of food item and make attractive. Hojiblanca olive oil can be used raw and in cooking. Frying vegetables and grilling meats will get new type of taste after using this olive oil. Though, extra amount of oil will increase the amount of calories in the food item, olive oil will create positive effect on health for its antioxidant properties.

In Spain there are 260 types of olive are being cultivated regularly. The variety of fragrance and flavor gives different experience about the diversity in the taste of Spanish people. In Spain, there are so many variations in olive oil preference that it is really difficult to figure out one specific type of olive oil for everything. Home cooks and chefs always choose their type based on their need. Different olive oil give different flavor and people, who like the flavor of Hojiblanca, select Hojiblanca olive oil. Half of the total production of olive oil in the world takes place in Spain. If you can see the use of olive oil, especially Hojiblanca olive oil, then you will have no doubt.

If any people want to taste all of the categories of olive oil in Spain that is possible, but he can never remember differently. But, some people like specific olive oil like Hojiblanca olive oil. They have their own argument supporting their taste. People like Hojiblanca olive oil as it is chilling and stable in taste as well as use. This olive oil is great for gazpachos. In international olive oil competitions, Hojiblanca oil is the most popular olive oil.

Olive oil for salads is now very commonly used in these times. But all the olive oil is not suitable to make salads. Which is the best olive oil for salads is a very common question. Extra virgin oil is perfect to make salads. Olive oil is very reach in their quality. The most common and favorite olive oil for making salads is Rincon de la Subbetica. The producer of this oil is Spain. This oil is rich in flavor, fragrant and other vitamin ingredients which are very helpful to making salads, dipping and cooking. Mainly people of America, Italy as well as Spain use this extra virgin olive oil for salads. Melgarejo Delicatesen, Melgarejo Selection, and Castillo de Canena Reserva Familiar Picual are very popular to be put in salads.

There is no hard and fast rule to use the olive oil for salads. The using amount is totally depends on the personal taste and choice. As there is no such thing like best wine or cheese, there is no olive oil that is best. People of different choice take different types as well as different amount of olive oil for salads. You can store olive oil for months if you don’t open up the bottle or tin and place out it in the direct light. The flavor of the olive oil will decreas if you keep your oil opens in the air. The most mild flavor olive oil is more fragile to loss their fragrance. There are some other olive oil which can be kept for two to three years without having any serious effect on its fragrance.

I said earlier that the taste of the salads varies. So that people choose different types of olive oil for making salads.  ‘Aguibal Arbequina Unfiltered’ (taste: Unfiltered dense and fluid oil with apple overtones), ‘Aguibal Manzanilla Unfiltered’ (taste: gentle, fresh, a little peppery), ‘Aguibal Arbequina Unfiltered’ (taste: Unfiltered for a strong full bodied taste with spicy overtones), ‘Carbonell Extra Virgin’ (taste: general favorite for decades – versatile middle of the road flavor) etc are mostly used olive oils for salads, foods, fried foods etc. Spain is the large producer of these olive oils

If you really want to use olive oil for salads it is better to choose the ‘extra virgin oil’ and ‘virgin olive oil’. Both of these oils are cold pressed from olives without having any heat as well as chemicals. So these will be better for your health. Those oils are good for making salads which contains rich amount of ‘monounsaturated fat’, ‘alpha linolenic acid’ and ‘phytochemicals’. Both the ‘extra virgin’ olive oil and ‘ virgin’ olive oils contains these ingredients. Olive oil is also a great source of vitamin E.

Salads are mainly condumed by American people, Italian people. They normally have good health. The secret of their good health is their food habit. They not only use olive oil for salads but also making pasta, pizza or any other foods. People use olive oil for salads to bring extra taste as well as decorative purpose. Choose olive oil for salads and other foods according to your taste and be healthy!