Hojiblancas make lovely table olives, with a taste balanced between sweet and salty, and finishes without a bitter aftertaste. These olives are perfect for a tapas plate alongside hard cheeses, cured meats, chickpeas, and small bread rounds. Hojiblanca olives hail from Andalucia, the world's largest olive-growing region. Although the name "hojiblanca" may suggest a light olive, it refers to the olive trees' leaves, which look silvery in the sunlight. These black hojiblanca olives are green olives whose colour change is due to oxidation during the curing process, but they still taste similar to the green, unoxidized olives.
Olives, sea salt, plant oil, stabiliser E579.