Arbequina Olive Oil

Arbequina Olive Oil

The olive variety of Arbequina oil is Olea europea, and it originates from Palestine. It is believed that it was introduced by the Duchess of Cardona in the 17th century when she lived in her castle-palace in Arbeca, Catalonia.

Currently, it is predominant in the areas of Catalonia and Aragon, but it has also spread considerably in recent years through Andalusia and Castilla La Mancha.

Arbequina EVOO

It is a sweet olive oil, with a pleasant fruity aroma and intense green color. It does not have any bitter aftertaste, unlike Picual oil, which is bitter and intense, or Hojiblanca oil, which is also somewhat more intense.

Arbequina extra virgin olive oil is rich in polyphenols and antioxidants and has a high percentage of oleic acid, making it highly recommended for keeping LDL cholesterol in check and reducing blood glucose levels.

Arbequina Oil in Cooking

Due to its composition, it has high stability and resistance to high temperatures, making it ideal for frying. Additionally, raw, it is perfect for all types of mayonnaise, sauces, and pastries, as it provides its fruity flavor without being as invasive as other more intense varieties.

What is the Best Arbequina Extra Virgin Olive Oil?

At Aceite del Campo we want to highlight some Arbequina oils, especially those awarded in international competitions:

• Palacio de los Olivos: Fresh aroma and flavor of green herbs and fruits. Exquisite, tasty, and complex.
• Casas de Hualdo: Multitude of aromas, sensations of grass and tomato plant, artichoke, harmonious and perfumed.
• Knolive: Extra Virgin with a delicate green color and golden shine, fresh aroma, and fruity flavor of apples and ripe green olives.