Olive varieties in our olive oil: Picual, Arbequina, Royal and more

Short answer: each olive variety gives its own character to extra virgin olive oil. Picual is often powerful and green, Arbequina usually soft and fruity, Royal refined and aromatic, while varieties such as Blanqueta, Changlot Real, Alfafara, Genovesa, and Manzanilla Villalonga each have their own unique flavour profile.

Our olive oils mainly consist of Picual olives, and the Cuac Royal also contains the Royal olive variety. The Señorios de Relleu selection is a blend of Arbequina, Blanqueta, Changlot Real, Alfafara, Genovesa, Manzanilla Villalonga, and Picual, with each category having its own intensity.

Please note: the flavour profile of olive oil does not solely depend on the olive variety. The harvest time, region, climate, pressing, storage, and freshness of the oil also play a significant role.

Olive varieties in our extra virgin olive oil

Olive variety Region Flavour profile Pairs well with
Picual Mainly Jaén, Andalusia Often powerful, green, and stable, with notes of tomato leaf, grass, olive leaf, and green almond. Usually distinctly bitter and peppery. Salads, bread, grilled vegetables, meat, stews, and baking.
Arbequina Originally Catalonia Usually soft, rounded, and fruity, with aromas of apple, banana, almond, and ripe fruit. Often mildly bitter and mildly peppery. Fish, yoghurt, desserts, soft salads, and light dishes.
Royal Sierra de Cazorla, Jaén Often refined, fruity, and aromatic, with notes of ripe fruit, apple, banana, and fresh grass. Usually mildly bitter and slightly peppery. Bread, fish, salads, soft cheeses, and dishes where refinement is important.
Manzanilla Villalonga Valencia and Alicante Usually medium fruity and harmonious, with green notes, almond, herbs, and a slight bitterness and pepperiness. Salads, bread, fish, vegetables, and Mediterranean dishes.
Blanqueta Alicante and Valencia Often green, aromatic, and full of character, with notes of fresh grass, green almond, and herbs. Frequently distinctly bitter and peppery. Bread, salads, grilled vegetables, legumes, and dishes with character.
Changlot Real Mainly Valencia Often aromatic, green, and herbaceous, with notes of almond, green herbs, and sometimes ripe fruit. Usually medium bitter and medium peppery. Grilled vegetables, tomato, bread, white meat, and Mediterranean stews.
Alfafara Alicante and Valencia Often green fruity and fresh, with notes of herbs, artichoke, and almond. Usually medium bitter and pleasantly peppery. Salads, fish, vegetables, rice dishes, and gentle Mediterranean dishes.
Genovesa Alicante and Valencia Rarer variety. Typically yields a balanced extra virgin olive oil with fruity aromas, mild bitterness, and a pleasant pepperiness. Fish, shellfish, salads, bread, and light dishes.

Which olive variety suits you?

Choose Picual, Blanqueta if you like a green, herbaceous olive oil with more character.

Choose Arbequina, Royal or Genovesa if you prefer a softer, rounder, and more accessible olive oil. Manzanilla Villalonga and Alfafara often offer a nice balance between both styles. These can be found in the various blends of Señorios de Relleu.

Are some olive varieties better than others?

No, not necessarily. The quality of extra virgin olive oil does not only depend on the olive variety, but especially on the care throughout the entire chain: the olive grove, harvest time, speed of pressing, filtration, storage, and freshness. A well-made Arbequina can be better than a mediocre Picual, and vice versa.

Frequently asked questions

Which olive oil has the strongest flavour?

Picual, Blanqueta, and sometimes Changlot Real are often known for a more powerful profile with more bitterness and pepperiness. This depends on the harvest time and the producer.

Which olive oil is the mildest?

Arbequina, Royal, and Genovesa are often softer and more accessible in flavour. Again, early harvest olive oil can typically be greener and more peppery than later harvested oil.

Which olive oil contains more polyphenols?

This varies by variety, harvest time, and production process. Picual is often known for a relatively high polyphenol content, especially with early harvesting. But other varieties can also contain many polyphenols when harvested early and carefully.

Which olive oil is suitable for cooking?

Good quality extra virgin olive oil is suitable for cooking. Picual, in particular, is known for its stability and is therefore popular for daily cooking and baking.

Which olive oil goes best with salads?

For robust salads, you can use Picual or Blanqueta. For milder salads, Arbequina, Royal, Manzanilla Villalonga, Alfafara, or Genovesa pair well.

Which olive variety is in which Casa Gomez olive oil?

Product Picual Arbequina Royal Manzanilla Villalonga Blanqueta Changlot Real Alfafara Genovesa
Casa Gomez Extra Virgin Olive Oil ✓
Oro de Génave Ecologico ✓
Saqura ✓
CUAC Picual and CUAC Picual Ecologico ✓
CUAC Royal ✓
Tierras de Tavara Premium ✓
Tierras de Tavara BIO ✓
Señoríos de Relleu Delicate* ✓ ✓ ✓ ✓ ✓ ✓ ✓
Señoríos de Relleu Medium* ✓ ✓ ✓ ✓ ✓ ✓ ✓
Señoríos de Relleu Intense* ✓ ✓ ✓ ✓ ✓ ✓ ✓

* The blends of Señorios de Relleu are a mix, where different proportions are used to balance the flavour intensity.

Summary

Casa Gomez sells Spanish extra virgin olive oil from, among other regions, Jaén, Sierra de Segura, Sierra de Cazorla, and Alicante. Most oils are made from Picual, with Royal and various blends from Señoríos de Relleu also available. For robust olive oil, Saqura, CUAC Picual, and Señoríos de Relleu Intense are suitable. For milder olive oil, CUAC Royal and Señoríos de Relleu Delicate are good choices.