Varieties of Extra Virgin Olive Oil

By Mercedes Uceda , expert in sensory analysis of olive oils and professor at the University of Jaén. Updated in 2026.

Just as wine has grapes and coffee has origins, extra virgin olive oil has olive varieties. Each one produces an oil with a completely different sensory profile: from mild and sweet to intense and spicy. Knowing the varieties is the quickest way to find the oil you like best.

In Spain, there are more than 260 cataloged varieties of olive trees. In this guide, we explain the most important ones: their origin, their flavor, their uses, and which oils we have from each variety in our store.

If you're in a hurry: Picual is intense and stable (ideal for cooking and frying), Arbequina is mild and sweet (perfect for raw dishes and baking), Hojiblanca is the perfect middle ground (versatile for everything), and Frantoio is elegant and complex (for those seeking sophistication). To discover which you prefer, the best option is to try a variety pack or take a guided tasting .

The four main varieties:

These four varieties represent the majority of quality extra virgin olive oil production in Spain and are the easiest to find. If you're new to the world of olive oil, knowing these four is your starting point.

Picual: power, stability and character

Origin: Jaén. It is the most cultivated variety in the world: more than 50% of the Spanish olive grove area and around 20% of the world's.

Picual olive oil is immediately recognizable for its intensity. On the nose, it offers aromas of fresh grass, tomato, olive leaf, and sometimes fig. On the palate, it is a full-bodied oil with a pronounced bitterness and a distinct spiciness that lingers in the throat. It has the highest oleic acid and polyphenol content of all the varieties, giving it two enormous advantages: it is the most stable (withstanding high temperatures and resisting oxidation better than any other) and the healthiest due to its richness in antioxidants.

Best for: fried foods, stews, red meat, legumes, hearty dishes. Also good raw on bread and salads if you like strong flavors.

Our selection: See all Picual →

Arbequina: softness and freshness

Origin: Arbeca, Lleida (Catalonia). It has spread throughout the Mediterranean and is also cultivated in Argentina, Chile and California, especially in intensive and super-intensive plantations thanks to the compact size of its olive tree.

Arbequina olive oil is the polar opposite of Picual. Smooth, fluid, and sweet, with almost imperceptible bitterness and spiciness. On the nose, it offers aromas of apple, ripe banana, sweet almond, and in some cases, fresh grass. It's an easy oil for anyone to enjoy, even those not accustomed to extra virgin olive oil. Its lower polyphenol content makes it less stable than Picual, so it's best consumed fresh and protected from light.

Best for: salads, fish, pastries, mayonnaise, emulsions, mild dressings and dishes where you don't want the oil to overpower the flavor.

Our selection: See all Arbequina wines →

Hojiblanca: versatility and balance

Origin: Córdoba, Málaga, and Seville. Its name comes from the whitish underside of the olive leaf. It is the second most cultivated variety in Spain and is used for both oil and table olives.

Hojiblanca olive oil strikes a balance between the intensity of Picual and the mildness of Arbequina. On the nose, it offers fresh, herbaceous aromas, green apple, almond, and artichoke. On the palate, it begins with a sweet entry, followed by a gentle bitterness and a light spiciness that emerges at the finish, sometimes as a pleasant tingle in the throat. It is probably the most versatile variety of all.

Best for: practically everything. Salads, grilled vegetables, pasta, rice, white meats, and fish. If you could only have one oil at home, Hojiblanca would be an excellent choice.

Our selection: See all Hojiblanca →

Frantoio: elegance and complexity

Origin: Tuscany, Italy. It has adapted very well to areas of Granada (Lecrín Valley), Córdoba, and other Spanish regions. Its olive trees are vigorous, with an open canopy, and resistant to moderate cold.

Frantoio oil is the most elegant of the four. It boasts an intense fruitiness with notes of freshly cut grass, green almond, tomato, and artichoke. On the palate, it has a smooth entry that gives way to a well-defined bitterness and a balanced, medium spiciness. It is a complex oil, with many nuances, that rewards attention: each time you taste it, you discover something new. It stands out for its high polyphenol content, which makes it a stable and healthy oil.

Best for: drizzled raw over salads, grilled vegetables, white meats, carpaccio, and pasta dishes. It's the oil that brings authentic Tuscan flavor to any dish.

Our selection: See all Frantoio →

Minority varieties: where the surprise lies

Beyond the four major varieties, Spain is home to dozens of minority varieties with unique sensory profiles. These oils are harder to find, have limited production, and often represent the true treasure of Spanish olive groves. If you already know the main varieties, exploring the minority ones is the next level.

Royal de Cazorla

Origin: exclusive to the Sierra de Cazorla, Jaén. Its olives are large and reddish, late ripening, and the olive tree is especially resistant to drought.

Royal olive oil is exceptionally smooth and aromatic. Sweet and fruity with notes of green banana, apple, fig leaf, and fresh almond. Bitterness and spiciness are almost imperceptible, making it an oil of extraordinary delicacy. It is one of the most highly prized oils among gourmet palates and a true jewel of Spanish olive groves.

Best for: raw on toast, in salmorejo, gazpacho, with mild fish, and in desserts. It's an oil to savor and enjoy without distractions.

Pike

Origin: a traditional variety from Granada, grown from centuries-old olive trees that produce large, early-ripening olives. Its productivity is lower than other varieties, but its sensory quality is unique.

Lucio oil offers a distinctive smoothness and fragrance. Aromas of ripe fruit and sweet almond, with a sweet and balanced profile where bitterness and spiciness are minimal. It is an oil that goes down easily and surprises with its elegance.

Best for: homemade mayonnaise, cold creams, mild fish, fruit salads and any preparation where you are looking for finesse without intensity.

Arbosana

Origin: Penedès, Catalonia. It is widely cultivated in super-intensive plantations due to its compact size and consistent yield. It is a very disease-resistant variety.

Arbosana oil boasts a remarkable balance. Fresh aromas of green almond and fresh fruit. On the palate, a sweet entry is followed by moderate bitter and peppery notes. Its high oxidative stability, thanks to its good polyphenol content, makes it versatile both raw and in moderate cooking.

Best for: dressings, seasonings, steamed vegetables and mild dishes that need an oil with presence but without overpowering.

Cornicabra

Origin: Castilla-La Mancha, especially in the Montes de Toledo . It is the second most widely cultivated variety in Spain, although much less known than Picual or Arbequina.

Cornicabra olive oil is aromatic and complex. It has a medium-high fruitiness with notes of grass, green apple, almond, and occasionally tomato. On the palate, it has a moderate but persistent bitterness and spiciness. It is an oil with its own unique character, quite unlike anything else, and with excellent stability.

Best for: quality everyday cooking, flavorful salads, grilled vegetables, and white meats. Ideal for those looking for something different from Andalusian varieties.

Verdial of Vélez-Málaga

Origin: exclusive to the Axarquía region of Málaga. It is a variety adapted to mountainous terrain and poor soils, where other olive trees do not thrive.

Verdial oil is sweet, smooth, and has a very characteristic ripe fruitiness. Aromas of fresh grass, almond, and tropical fruits. Very mild bitterness and spiciness. It is an oil that surprises with its difference from the more common varieties.

Best for: raw over fish, light salads, emulsions and dishes where you want a delicate oil with unexpected nuances.

Suckling pig from Granada

Origin: Granada and Almería. Also known as Cuquillo. It is a mountain variety, adapted to high altitudes and the conditions of the Granada mountain range.

Lechín oil is fresh and herbaceous, with notes of green leaf, almond, and a slightly bitter touch. It's a rustic oil in the best sense: with a mountain character and a personality that reflects the terroir where it grows.

Best for: salads, seasonal vegetables, legumes, and bread with oil. An everyday oil with more character than a generic one.

Borriolenca

Origin: Castellón, Plana Alta region. Historically valued as a table olive, now recognized for the exceptional quality of its oil. The olive tree is of medium vigor with good resistance to olive leaf spot.

Borriolenca extra virgin olive oil stands out for its aromatic complexity: intense herbaceous notes, tomato leaf and artichoke, along with fruity nuances. It has a balance between initial sweetness and moderate bitterness and spiciness that makes it very interesting in the tasting glass.

Best for: raw over roasted vegetables, fresh cheeses and Mediterranean dishes where the oil can shine.

How to choose a variety according to your taste

If you prefer mild flavors and don't want the oil to overpower the other flavors: Arbequina, Royal de Cazorla, Lucio, or Verdial. These are sweet varieties with minimal bitterness and spiciness.

If you're looking for balance and versatility: Hojiblanca, Arbosana, or Frantoio. They work well both raw and cooked, with personality but without being overwhelming.

If you prefer intensity and character: Picual or Cornicabra. Full-bodied oils with pronounced bitterness and spiciness. They are the ones that provide the most polyphenols and antioxidants.

If you want to be surprised: try lesser-known varieties. Each one is a world unto itself. The best way to discover your preferences is by comparing, either with a variety pack or with a guided tasting in our Granada shop .

How to choose a variety according to its use in the kitchen

For salads and raw dishes : any variety works, but Arbequina, Hojiblanca, and Frantoio are the most versatile. An early-harvest Picual in a tomato salad is spectacular if you like intense flavor.

For gourmet cooking (stir-fries, pasta, vegetables): Hojiblanca and Frantoio are the most versatile. They add flavor without being overpowering.

For frying: Picual, without a doubt. Its high oleic acid and polyphenol content makes it the most stable at high temperatures. You can reuse it several times while maintaining its properties.

For baking : Arbequina or Royal. Its softness replaces butter, providing juiciness and a subtle touch without altering the flavor of the pastry.

→ Read the complete guide to kitchen uses

Single-varietal wines vs. blends

A single-varietal olive oil is made with only one variety of olive. It allows you to appreciate the pure profile of that variety and is the ideal format for learning to distinguish differences. All the oils in our shop indicate the variety.

A coupage (or blend) mixes two or more varieties to achieve a balanced sensory profile. A good coupage might combine the stability of Picual with the smoothness of Arbequina, for example. It's neither better nor worse than a single-varietal oil; it's simply another way of understanding olive oil.

To discover varieties, always start with single-varietal wines. Once you understand the individual profiles, blends take on a whole new meaning because you can identify what each variety contributes to the mix.

Varieties and regions

Each producing region has its predominant varieties, and the terroir (climate, altitude, soil) influences the final result. The same variety can produce different oils depending on where it is grown.

Jaén: Picual (dominant), Royal de Cazorla

Granada: Lucio, Frantoio (Lecrín Valley), Lechín, Hojiblanca

Córdoba: Hojiblanca, Picudo, Picual

Málaga: Hojiblanca (Antequera), Verdial de Vélez-Málaga

Castilla-La Mancha: Cornicabra (Montes de Toledo), Picual

Catalonia: Arbequina, Arbosana

→ See the complete guide to producing regions