I wanted to add that there are 14 common varieties of Spanish olives plus, in a large array of zones, and here are the tasting notes of each:
1) arbequina: extraordinaire fragrant ... a little bitterness and a slightly peppery however, with considerable sweetness. REGIONS: Catalonia and Andalusia.
2) blanqueta: intense fruitiness combined with good aromas. Apple, grassy greeness and a notable pepperiness. REGION: Valencia.
3) cornicabra: a sensorial profile with fruitiness light almond flavor. REGION: Castilla La Mancha and Valencia.
4) Empeltre: a green apple and balanced olive that is gently sweet. REGION: Catalonia and Mallorca.
5) Hojiblanca: has a very pronounced fruity taste with a hint of apple and a bit of bitterness. Highly prized in olive oils by recognized Chefs.
6) Lechin de Sevilla: intense fruity olive with a presence of bitter notes and pepper. Gentle post gusto ( after taste ). REGION: Andalusia.
7) Manzanilla La Cacereña: a banana, green apple and fruit bouquet of aromas, this olive, tiny and black hail from CASTILLA LEÓN.
8) Morrut: a reddish toned olive, with a light taste of apple, has a lovely green almond aroma and taste. REGION: Valencia.
9) Picual: peppery and fruity, prized in olive oils, has fig and wood aromas. REGION : Valencia.
10) Picudo: also possessing wood and peppery fragrances, this olive comes from Andalusia.
11) Verdial: Mint, fig and green almonds, the aromas are truly divine and it comes from Andalusia.
12) Manzanilla de Sevilla: dark green and intense with bitter and peppery notes, this is largely used in producing table olives. Castilla La Mancha is the appelltion of this olive.
13) Extremaduran Morisca: an agreeable harmonious olive used for making olive oils.
14) Sevillenca: A Valencian fruity olive with a slightly tropical banana aroma grows throughout Andalusia too.
I hope this has assisted you on your Olive Learning Path ...