ARBEQUINA: takes its name from its area of origin, the city of Arbeca, Catalonia. Much used in new intensive plantations, it has high and steady productivity, drupe are small and black in full ripeness. For its predisposition to oxidation it must be kept in a cool and obscure place.
CORATINA: Varieties of ancient origin are particularly widespread in the olive groves of the province of Bari in Puglia. The drupe has a greenish peel with white lentils. The resulting oil is particularly sought after by consumers for its dual use: when young it is intensely perfumed to cut and smell other oils and as an integral oil for the canteen when it is ripe.
FRANTOIO: Widespread variety in the world, typical of Tuscany and central Italy. It has high and steady productivity, the drupe is medium in size, black-purple at maturation. The yield in oil is medium-high and the content of polyphenols is high. These are the most valuable component, antioxidants for the human body and oil, which give it a fruity taste and good stability to the preservation.
HOJIBLANCA: The Spanish name comes from the white color of the back of the leaf and its silvery reflections when it is irradiated by the sun. Drumsticks are appreciated for the compactness of the pulp and the wide versatility of use in the conservatory industry. Although the yield is rather low its oil has some organoleptic characteristics that make it ideal in diets.
NEVADILLO: a variety of Spanish, rustic food for adaptation to different climate and soil conditions. It is appreciated for high, constant productivity and high yield in oil.