The Arbequina variety is characteristic of Catalonia (Tarragona and Lleida) and Alto Aragon, although its growth has spread to practically the whole of Spain. It takes its name from the town of Arbeca (Lerida).
It produces a very fluid and sweet oil, with almost no bitter or peppery flavours. Its olive oil has a fruity aroma of olives, apple, banana and almond.
Harvest: From mid October to early November
Production: Cold extraction in two phases using only early harvested olives, 75-80% are still green.
Varieties: Arbequina 100%
Organoleptic and sensory analysis
Colour/appearance: Intense gold colour, with green hues, clean filtered.
Aroma/bouquet: Medium / soft fruity, fresh aroma of almonds and other medium ripe fruits, very well balanced.
Flavour/taste: Soft and pleasant on the palate, absence of bitterness, spiciness and piquant sensation but more present. It lets a vegetal sensation on the palate, persistent and nice back taste.
Pairing: Desserts, orange slices with honey and olive oil, sauces, fish and seafood. Use at a low temperature to maintain all of its organoleptic and sensory properties. Best for cold or low temperature use as it is quite a soft and fruity variety which doesn’t resist high temperatures as well as other varieties. Despite being a rather unstable variety, our Arbequina has polyphenol levels between 350-450 mg/kg which makes it much more stable, with a longer life as well as having a stronger flavour than usual.