Its area of influence extends through Andalusia, particularly in the east of the province of Seville, southern Córdoba and the entire north of the province of Malaga. You can assume 16% of the Andalusian olive. It is also known under the name Andalusia Lucentino, metallic reflections by having its leaves when the sun gives. Hojiblanca olives serve both black table olives by the firm texture of its flesh, and for the production of oil. The ripening fruit is rather late, from late November to late December and once ripe the fruit is resistant to detachment, with its collection is difficult. Its oil yield is low, averaging between 17-19%. Presents a fatty acid composition very balanced with relatively lower saturated acids in the rest of the oils of other varieties. The oxidation stability is not high and it is recommended to keep these oils in a dark and without excessive oxygenation during storage. From the standpoint of taste, have a great range of flavor, but vegetable flavors predominate. Common values ​​are the attributes of sweetness at the start of the tasting, fresh grass fruity aroma, slightly bitter green fruit and other fruits that sometimes resemble a salad, light spicy aftertaste in the throat and almonds.