Bravoleum Hojiblanca is an extra virgin olive oil produced by Hacienda El Palo from Hojiblanca olives. Within the Bravoleum range, this monovarietal allows for the appreciation of the unique balance of an olive capable of producing oils that are fresh, complex, and possess an interesting combination of vegetal and fruity nuances.
Production is focused on preserving the olive's aromatic expression and its green character. Careful handling of the fruit from harvest to processing results in a clean and defined EVOO, in which freshness plays a leading role and the various sensations emerge progressively.
Aromatically, it displays a clearly vegetal profile, with hints of fresh grass, olive leaf, and green almond, alongside fruity nuances that provide complexity. On the palate, it begins smoothly and pleasantly, gaining intensity throughout the tasting. The bitterness remains balanced, while the spiciness adds vibrancy and contributes to a long, fresh finish.
This combination makes Bravoleum Hojiblanca a very interesting oil for raw consumption. It can be used on toast with tomato, salads, vegetables, and cream soups, as well as to accompany fish, pasta, legumes, and white meats. A great choice for those seeking an aromatic EVOO with more intensity than an Arbequina, yet one that remains balanced and versatile.
