Highest Quality Extra Virgin Olive Oil, Arbequina varity

Characteristics and properties of Arbequina Olive Oils:

Analysis results of the current season:

Free Acidity (º)               0,13

Polyphenols (mg/kg)     285

Our Arbequina olives are responsibly cultivated in a traditional family farm in Andalusia, where generations of expertise ensure the highest quality through sustainable farming practices.

Arbequina Olive Oil variety is the typical of the provinces of Lérida and Tarragona. However, in the last years its cultivation has been spread throughout Spain, especially in Andalusia and Castilla La Mancha.

Arbequina variety enters into production quickly, has good performance and lends itself well to the new super intensive plantations. This makes that the cultivation of the arbequina variety has experienced a great expansion in the last few years.

The main feature of the arbequina olive oil is that it is a sweet oil, i.e. it does not have any bitter aftertaste. Some Arbequina Olive Oils may sting in throat, stating simply that it is fresh.

Another characteristic of arbequina olive oil is that it tends to be quite aromatic, giving fruity aromas, like banana and apple. Mature arbequina olive oils tend to remind to the porridge of fruits for babies. This smell is due to the high percentage of polyunsaturated acids that often contain. As these acids are more volatile than the oleic acid (monounsaturated), arbequina olive oil has the disadvantage that it is less stable compared to other olive oil varieties.

Nevertheless, Arbequina olive oil, like the rest of the olive oils, has a high percentage of oleic acid, which helps to reduce the bad cholesterol (LDL) increasing the good one (HDL).

It should also be noted that Arbequina olive oil has slightly lower values of polyphenols than the rest of the varieties, so people who consume olive oil with the intention of improving their cardiovascular health should consume other varieties such as the picual or manzanilla.

Recommendations

• Keep the Olive Oil in a cool place, away from the light and from stong smells.
• Close the cap after using it.

IMPORTANT: Natural Olive Oil Filtration

Our olive oil is not artificially filtered - it naturally clarifies over time. Freshly pressed oil retains natural plant particles and sediments that provide more intense flavor and higher nutritional value.

The oil is stored in large stainless steal and inerted atmosphare tanks that protect it from oxidation and maintain maximum freshness. Only when dispensing to customers does the oil enter smaller containers, ensuring clients always receive the freshest product.

Seasonality: Unfiltered oil with natural sediments is available in the first half of the season (November-February). Later, the oil naturally clarifies but retains all its valuable properties.