Morellana Organic Hojiblanca 100ML Sample
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This medium robust intensity organic extra virgin olive oil produced from green Hojiblanca olives has notable aromas of apple and banana. Gold award winner in 2024 from NYIOOC. Try pairing with bitter green salads and roasted/grilled veg.
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Organic Extra Virgin 3.38 fl oz (100ml)
Certified organic olive oils use organically grown olives and meet organic production standards for their region. Extra virgin olive oil is the highest quality olive oil. By definition it must have some fruity flavor, zero defects, free fatty acid level below 0.8%, and be derived by cold extraction below 27°C ~ 80°F.
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Varietals: Hojiblanca
There are hundreds of olive tree varieties, each with its own distinct taste and aromas.
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Intensity: Medium Robust
Intensity correlates to the amount of bitterness and/or pungency experienced when consuming an extra virgin olive oil. An olive oil with little bitterness that creates little to no sensation in the back of the throat is considered mild. A very bitter olive oil that causes a slight burning or spicy sensation in the mouth and throat is robust. We rate intensity between 5 values: Mild, Medium, Medium Robust, Robust and Extreme.
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Polyphenols (mg/kg): 357
Polyphenols are antioxidant micronutrients found in plant-based foods. The phenolic concentration in olive oil depends on variables like the variety, ripeness at harvest, extraction methods, etc. Visit our Health Benefits page to learn more.
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Acidity (%): 0.14
Acidity is one of the quality parameters set by the IOC for extra virgin olive oil. By definition extra virgin olive oil must have a free fatty acid level below 0.8%. Acidity CANNOT be detected by sensory analysis. This value is always determined by a laboratory.
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Harvest Date: Fall 2023
As a fresh food product, properly stored olive oil should be consumed within 2 years from the time of harvest for best flavor. Harvest runs from October through January in Northern Hemisphere regions, and from April through July in Southern Hemisphere regions.
Pairs Well With
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Bitter Green Salads
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Roasted/Grilled Veg
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Red Meat
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Aged Cheese
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Soups & Stews
Aromas
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Apple
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Banana
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Grass
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Almonds
Tasting Notes
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Banana
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Olive Leaf
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Artichoke
This award winning extra virgin olive oil is made exclusively from organically-farmed Hojiblanca variety olives grown in the Sierras Subbeticas Natural Park in the Cordoba area of Andalusia. Intense green fruity with notes of green apple, banana and green grass. Slight bitterness at first with a progressing peppery finish. It shows hints of green banana, artichoke and olive leaf.
Morellana's organic oils - inlcuding the Hojiblanca - have earned the prestigious certification of The Natural Park of Andalusia, 'Parque Natural de la Subbetica'. This recognition assures consumers of products and services that uphold the region's natural and cultural heritage, supporting both quality and conservation efforts in the area.
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2024NYIOOC Gold
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2023NYIOOC Gold
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2022Japan Olive Oil Prize Best In Class
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2022NYIOOC Gold
Sucesores de Hermanos Lopez
Although Sucesores de Hermanos Lopez has existed since 1978, the origins of this familial company date back to 1845. It was then that from a small olive plot, less than one hectare in size at the foot of the Sierras Subbeticas Natural Park, a patrimony arose that would grow and consolidate itself along six generations.
Today the old olive-oil mill, built by Antonio Lopez Ortiz in 1918, has been fully modernized and possesses the most modern ecological continuous system producing no olive mill wastewater, thus entailing the company's commitment to commercializing only its highest quality products.
Recent International Awards
Awarded by accredited organizations.
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2024NYIOOC Gold
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2023NYIOOC Gold
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2022Japan Olive Oil Prize Best In Class
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2022NYIOOC Gold
Sucesores de Hermanos Lopez
Although Sucesores de Hermanos Lopez has existed since 1978, the origins of this familial company date back to 1845. It was then that from a small olive plot, less than one hectare in size at the foot of the Sierras Subbeticas Natural Park, a patrimony arose that would grow and consolidate itself along six generations.
Today the old olive-oil mill, built by Antonio Lopez Ortiz in 1918, has been fully modernized and possesses the most modern ecological continuous system producing no olive mill wastewater, thus entailing the company's commitment to commercializing only its highest quality products.
