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- Olives -


It is the most planted variety in Castilla La Mancha, where it has adapted perfectly thanks to its hardiness and its resistance to cold temperatures. It is a high yield fruit that produces very stable and highly valued oils.


Due to its presence in many different places, it adopts several names. They all refer to the fruit’s peculiar horn shape; therefore, it is also known as Corniche, Cornezuelo, etc.


The over 300,000 ha are proof of its historical significance, mainly located along Montes de Toledo and nearby areas through the Tajo Valley (Madrid, Toledo and Cáceres). It can be also found extensively between Badajoz and Ciudad Real.

Agronomic characteristics

Late flowering and fruit ripening. Despite a tendency to alternative bearing, it has very high yields with a high fat content. This variety is not too popular in new plantations, although it can be considered the most suitable variety in continental climates, especially in poor and dry soils. Its high resistance to detachment conditions its mechanical harvesting.

Very sensitive to tuberculosis, peacock spot and olive fruit fly. Sensitive to verticillium wilt.


Leaf: similar to Picual, although the Cornicabra variety can be differentiated because it is flat.

Fruit: long and asymmetrical with a flat base and without nipple. During maturation, it does not go beyond a wine-red colour.

Stone: long, with pointed base and tip. Asymmetrical.


It is a highly valued oil with one of the highest organoleptic ratings. It is very stable, making it a commercially popular variety in spite of its planting limitations. It can be consumed as a table olive thanks to the quality of its flesh, although it is mostly used for household consumption.