The famous Hojiblanca (‘white leaf’ in Spanish) variety grown mainly in the Spanish provinces of Seville, Cordoba and northern Malaga. A highly prized olive that is harvested late in the season and is harder to pick as it rarely falls from the trees on its own. Sublime on their own or use them to make canapes – red pepper and black olive canapes or black olive butter to dress fish or steak. Ideal for cocktail snacks, garnishes for pizzas or salads. Perfect for whisking up a tapenade for nibbles.