Hojiblanca wins multiple awards as one of the best australian olive oils.

We are proud to announce that once again, the Lisadurne Hill Hojiblanca wins multiple awards as one of the best Australian Olive Oils.

What is Hojiblanca Olive Oil?

Hojiblanca is a large Spanish variety of olive with silvery underside leaves – hence its name Hoji (leaf) Blanca (white). The olives, scientifically known as ‘Olea europaea’, are used to produce a specific, premium type of olive oil. The Hojiblanca, on average, have fewer olives and a significantly lower oil percentage than other varieties, but the olive oil is always good and often quite remarkable.  

At Lisadurne Hill the Hojiblanca is harvested early to maximise the taste profile even if it means a smaller output of EVOO.  It is then tested to make sure it meets the criteria of an extra virgin olive oil.  Our Hojiblanca trees seem to thrive in harsher conditions and do well in our grove here in Victoria, Australia.

How do you pronounce Hojiblanca?

The Spanish pronunciation is ‘Oh-key-blank-uh’ and you can also listen to the audio translation.

What Makes This Extra Virgin Olive Oil Unique?

A green olive that is harvested before becoming ripe, it has an extraordinary profile of flavour and balance. This makes it perfect as a dipping oil or a final flourish on food. This variety of olive is highly sought after and has an outstanding reputation in Spain.

Historically, Hojiblanca olives have been prized for their dual-purpose nature. The fruits are used both for olive oil production and for table olives, showcasing the versatility of this cultivar. The olives are harvested at different stages of ripeness. The result produces differences in olive oil flavours and cured table olives; each with its own unique flavour.

What Makes an Olive Oil the Best Olive Oil?

Eighty percent of consumers cite flavor as an important factor in buying olive oil, which is noteworthy
given that recent studies have found that much of the olive oil available to consumers has off-flavors
such as rancidity.

Uc davis Olive centre

Extra virgin olive oil, also known as EVOO, comes in a variety of flavours dependent on olive varietal, soil, growth and harvesting.

Each person’s palate can make the question of “the best olive oil” a subjective one. Lisadurne Hill enters its EVOO into competitions to see how our olive oil stacks up against other olive oils.  In each competition a panel of judges evaluate the olive oils according to select criteria and provide olive oil tasting notes along with an award to match. In 2023 we won awards through Terra Olivo and The Australian International Olive Awards.

For many years now, our Hoji olive oil has been winning awards and we are proud that we produce some of the best EVOO in Australia that is recognised both nationally and internationally.


HOJIBLANCA SHOWING OIL ACCUMULATION

Hojiblanca Olives Grown At Lisadurne Hill, Victoria, Australia


Olive Oil Grading As a determining factor

Olive oil is categorised by grades which are defined by specific standards Internationally and locally in Australia. According to the Olive Wellness Institute the best olive oil is an extra virgin olive oil being the highest grade. Hence, EVOO is considered the highest grade due to the oil quality, taste and health attributes. Lisadurne Hill adheres to a code of practice that ensures we have our EVOO tested and we are proud to be able to display that certification on all our labels.

We are confident that once you buy the Lisadurne Hill Hojiblanca extra virgin olive oil, you’ll be hooked on the flavour, convinced it’s one of the best olive oils you have ever tasted.

Try a new recipe

Got a taste for more?

Similar Posts