The cornicabra olive receives this characteristic name due to the horn-shaped nature of its fruits.
It is the third most widely produced variety in Spain and is characteristic of the provinces of Toledo, Ciudad Real and Madrid; of an entire area of La Mancha characterized by warm summers and cold winters. Thus, these olive trees must withstand somewhat adverse conditions, which they face with impressive resistance. They tolerate droughts, frosts and very cold temperatures with fortitude, reflecting some of this strength in a flavour that tends to be bitter and spicy.
Characteristics of the Cornicabra olive
The ripe fruit has a characteristic intense violet colour. It is asymmetrical, with a point at the bottom curved towards one side, more noticeably than in the picual olive.
Just as the tree adapts to external conditions, it seems reluctant to share its fruits and they show a high resistance to falling off. This fact usually delays harvests to facilitate them, although there are also early harvest cornicabra olive oils.
It is also appreciated as a table olive for the powerful and intense flavour acquired in preserves made with this variety.
Cornicabra olive oil tasting
In the mouth, the main characteristic of Cornicabra olive oil is a bitterness and a medium spiciness that appear towards the end, without concessions. It is an oil for lovers of intense flavours, which it more than compensates for by displaying a fruitiness that softens as the fruit ripens. The binomial of dryness-intensity is fulfilled in Cornicabra as in other varietals, although its flavour tends to be more pleasant as the fruit ripens.
Cornicabra olive oil pairing
It is excellently resistant to cooking and goes well with other intense flavours such as sofritos and some meats such as lamb and goat; or with fish such as salmon. It should be noted that it also excels in dishes based on salted cod or on cured and dry cheeses.
