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Varieties of First-Cold Pressed, Extra Virgin Olive Oils.

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Originating in a small town near Sevilla, Spain, but is most commonly grown in Catalonia Spain. Arbequina Olives are also grown in Aragon, Andalusia, California, Argentinia, Chile and Australia. Arbequina trees can adapt to different climate and soil changes. While Arbequina is known to thrive in alkaline soils, it thrives in long, hot dry summers. Arbequina olives have one of the highest concentrations of oil which is why it's so widely used within olive oil production.


The chemlali olive varietal makes up 60% of all olives currently cultivated in Tunisia North Africa, so there are estimated to be nearly 39 million of them. Intriguing flavors of tomato leaf, artichoke and fresh cut grass leading to an intense peppery finish.


The Chetoui varietal is native to Tunisia North Africa and is one of the two most widespread varietals of the region. This Chetoui displays ample bitterness & pepper, along with herbal, mint, and

green tea notes.


Frantoio is the most noted olive oil variety of Tuscany, Italy, and one of the most highly acclaimed oil varieties in the world. It is grown commercially in most olive growing regions including Italy, north Africa, Australia, Argentina and California. Frantoio olive oil can be characterized as very fruity with a wonderful aroma.


Hojiblanca is an olive cultivar from Spain. It represents 16% of the olive production in Andalucia and is grown mainly in the Spanish provinces of Seville, Cordoba and northern Málaga. The Hojiblanca oil has been described as an oil with a distinctive character but at the same time mild and calm.


The Koroneiki variety is found throughout Greece but is native to the southwestern region known as Messenia, where it is grown solely to produce oil. In Greece, the Koroneiki is considered ‘the queen of olives’ and is recognized globally as the preferred varietal for oil production. The Koroneiki tree has grown there for more than 3,000 years and is a prolific producer. Oil from the Koroneiki olive is one of the most robust and pungent Extra Virgin Olive Oils. It has a complex aroma that is dominated by the smell of freshly cut grass and olives, and a taste profile that is fruity with a peppery finish.


The Leccino olive is one of the primary olive cultivars used in the production of Italian olive oil. While it is unclear when the cultivar first appeared, written references can be found near the end of the Middle Ages, and the Leccino is generally one of the older cultivars from Italy.


The Picual is an olive cultivar from Spain. Picual olives are the most commonly grown olive today for olive oil production,[1] with production centered in the Spanish province of Jaén.[2]Picual trees are estimated to account for 25% of all olive oil production in the world.