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Arbequina olive oil
The olive oil Arbequina, has its origin in Palestine. It is said that the Duke of Medinaceli introduced them in the 17th century, and when he lived in his palace palace of Arbeca, he lent his name. Currently, their production areas are Catalonia, Aragon and Andalusia.
This olive has great resistance to cold but low resistance to calcareous soils. Its size is the smallest of the cultivars grown in Spain. The harvest of Arbequina’s olives, due to its very high density, is highly mechanized, as if they were vineyards. It has a high content of palmitic acid and oleic acid, as well as polyunsaturated fatty acids.

The Oil
Extra high quality native oils are obtained. With nuances, flavors, aromas, very balanced, soft and intense at the same time. Fresh fruity aroma of almonds and other fruits. They are soft, light, delicate, sweet, without astringency.
You can combine directly in a simple salad of lettuce, tomatoes, cucumbers and onions.

How to keep Arbequina Olive Oil?
This olive oil is very much affected by light and heat. It is therefore recommended to buy it in dark bottles, of course from the current campaign, and store it in a cool and dark place.
Containers larger than 1 liter are not recommended to prevent excess oxygen from damaging its aroma and taste when it is opened and closed multiple times.

Which are the best Arbequina oils?
A classic of this sort is the EVOO of Almazaras de la Subbética, delicious from Córdoba. It is a sweet, delicious and tender oil, ideal for fish and salads, always raw, not overwhelmed, but present.
Another, we always recommend, is Oro del Desierto Arbequina from Almería, who has won numerous prizes along with his “brothers” Lechín, Hojiblanca and Picual.
Finally another classic from the countries of Cáceres, Pago Baldío San Carlos de Majadas del Tiétar. It is a noble EVOO with the typical softness of Arbequina, but with the full flavor of a concentrated olive juice, extracted cold and brought to your table with all the flavors and aromas.