Arbequina olive oil, originally from Palestine and introduced to Spain in the 17th century, is a very popular variety in Catalonia, Aragon, and other regions. It is characterized by being a sweet and fruity oil, without the bitterness of other varieties such as Picual. Nutritionally, it is rich in polyphenols, antioxidants, and oleic acid, which helps control LDL cholesterol and glucose levels. In cooking, its high stability makes it ideal for frying. Additionally, its mild, non-invasive flavor is perfect for use raw in sauces, mayonnaise, and baking.
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