Arbequina olive oil is noticeably fruity in aroma. This is due to Arbequina olive oil’s relatively high percentage of polyunsaturated fats. To be clear, Arbequina’s fatty acid profile is still predominantly monounsaturated fat (specifically oleic acid), but it contains more polyunsaturated fats than EVOO made from other olive cultivars. Here are some the comments of the Great Taste 2023 judges after awarding the Oro Bailen Arbequina 2 Great Taste stars: Since Arbequina variety extra virgin olive oil is much smoother and more aromatic than other oils, it’s an excellent option for any recipe. In fact, many people, including expert cooks, prefer this variety over others since it’s not overpowering, and it doesn’t hide the main ingredients’ flavours of a dish. Sturzenberger, Nicole (2009). Survey: Super-High-Density Olive Production in California (PDF). UC Olive Center. p.3. Archived from the original (PDF) on 2013-12-06 . Retrieved 2013-11-15. Arbequina olive oil is known for its subtly sweet, delicate flavor and buttery texture. It’s a mild olive oil with no bitter aftertaste and it’s great for EVOO newbies. That’s because some other extra virgin olive oils can be intensely bitter and peppery, especially high-polyphenol varieties—which are great, but take some getting used to.

In 2005 – 2006, the Spanish Ministry of Agriculture awarded first prize to the Montbrío del Camp cooperative for the high quality and fruity flavor of its Arbequina extra virgin olive oil. This oil has also won a number of leading international awards. For instance, the cooperation won first prize for the best, cleanest pressing system and mill. Finishing oil: By drizzling this olive oil onto warm grain dishes, roasted vegetables, or homemade soup, you can truly appreciate its unadulterated flavor. Arbequina is phenomenal when served with hard and soft cheeses, too. Vollmann, Johann (and Rajcan, Istvan) (2009). Oil Crops. UC Olive Center. p.408. ISBN 9780387775944. {{ cite book}}: CS1 maint: multiple names: authors list ( link)

Everything you need to know about the Arbequina olive variety and its oil:

The U.S. Food and Drug Administration (FDA) says there’s credible evidence to support the claim that consuming 1 ½ tablespoons of oleic acid-rich oils, including olive oil, may reduce the risk of coronary heart disease, provided they replace fats/oils higher in saturated fat and do not increase the total number of calories you eat in a day. How To Use Arbequina Olive Oil This variety is considered one of the best in the world, both for its production and regularity and for the quality of its oil. Dressings: The fresh fruitiness of Arbequina olive oil sings when drizzled on salads containing apple slices, grapes, raisins, and other fruits. Pair it with a good balsamic vinegar or a squeeze of citrus, or whisk it up with Dijon mustard and white wine vinegar. Arbequina’s mild, subtly sweet, buttery flavor profile lends itself well to a wide variety of culinary uses. Here are a few ways to try it:

Stan Kailis; David Harris (1 February 2007), Producing Table Olives, Landlinks Press, pp.69, 78, ISBN 978-0-643-09950-0 The Flavors of Olive Oil: A Tasting Guide and Cookbook, Simon & Schuster, 3 September 2002, pp. 4–5, ISBN 978-0-7432-1403-2 Dessert: Yep, you heard that right! Drizzle a little Arbequina over some quality vanilla bean ice cream then top it it with a tiny bit of sea salt.Paul M. Vossen (1 January 2007), Organic Olive Production Manual, UCANR Publications, p.9, ISBN 978-1-60107-440-9

Hybridization using the Arbequina and Picual (Rallo et al 2008) resulted in the newer Chiquitota variety. [12] See also [ edit ] Have you ever wondered which is the mildest extra virgin olive oil? Of the different olive oils that we find in Spain, the Arbequina variety is the smoothest of them all. In this light and balanced oil, the aroma nuances of dried fruits and ripe fruits such as apple and banana predominate. Moreover, due to its slight bitterness and spiciness, it’s the perfect product to use with any type of dish, whether sweet or salty. Did you know about the versatility of the Arbequina variety? Let us talk more about its different virtues: Everything you need to know about the Arbequina olive variety and its oil: But, in addition, the intrinsic features of this olive provide the consumer with many more advantages, so let’s discover other organoleptic properties from this olive oil variety, especially the Arbequina extra virgin olive oil: 2. What are the characteristics of arbequina oil? Here’s everything you need to know about Arbequina olive oil and how to use it. What Does Arbequina Olive Oil Taste LikeIn addition, the Arbequina variety is ideal to start the children in the consumption of extra virgin olive oil, since their palate is much more sensitive to certain flavours. On the other hand, it’s also the best choice to replace less healthy sources of fat for those adults who had not tried the extra virgin olive oil before.

Arbequina olive oil’s higher polyunsaturated fat content has one downside. Polyunsaturated fats are less stable than monounsaturated fats, so Arbequina olive oil is more prone to oxidation and spoilage if not stored properly. Pro tip: Always keep your olive oil in a cool, dark, place away from the stove or other heat sources. Arbequina olive oil is obtained from the Arbequina olive, a small quality fruit with an excellent fat yield and is very aromatic. Although its origin takes us to present-day Palestine, this is one of the olive varieties that you will find mostly in Catalonia, in provinces such as Tarragona and Lleida where it began to be cultivated and from whose town, Arbeca, it’s named after. In addition, Arbequina is highly present in Mallorca and more and more in regions of Andalusia. However, Arbquina olive oil still contains significant amounts of oleic acid, a powerfully health-promoting monounsaturated fat that’s been shown to help reduce inflammation and oxidative stress, and modify cholesterol levels in the bloodstream. Research suggests that oleic acid, and monounsaturated fats in general, helps lower LDL cholesterol (“bad” cholesterol) and triglycerides, and may even help elevate HDL cholesterol (“good cholesterol). Shri Mohan Jain; P. M. Priyadarshan (1 January 2009), Breeding Plantation Tree Crops: Tropical Species, Springer, p.433, ISBN 978-0-387-71201-7Arbequina is grown in Albania, Algeria, Argentina, Australia: Areas of Adelaide, Buaraba, Loxton, New South Wales, Queensland, South Australia, and Western Australia, Bolivia, Brazil: ( Paraná), Chile: Areas of Arica, Huasco, and Limari, Egypt, France: Areas of Alpes-Maritimes and Hérault, Iran ( Gilan), Israel, Libya, Mexico: Areas of Aguascalientes, Caborca, and Sonora, Morocco, Peru: Areas of Arequipa and Moquegua, Portugal, Saudi Arabia, Spain: Areas of Albacete, Almeria, Andalucía, Aragón, Avila, Barcelona, Catalonia, Córdoba, Cuenca, Girona, Granada, Guadalajara, Huesca, Lleida, Madrid, Sevilla, Tarragona, Teruel, and Zaragoza, South Africa ( Western Cape), Turkey, the United States ( Winter Garden Region, Texas), [6] and Uruguaiana, Brazil. According to legend, the Duke of Medinaceli, who lived in the castle-palace of Arbeca, brought it from Palestine in the 17th century. The promise of one real for each olive tree planted (which in the end he did not keep) encouraged its cultivation throughout the region. Although there was already evidence of olive trees of the same type throughout the territory. The arbequina is a variety of olive tree. The variety is native to the village of Arbeca, Lleida, in the region of Les Garrigues, which gave it its name.