Arbequina Olive Oil

Uses of arbequina oil

The delicate flavor of arbequina oil makes it the perfect complement for breakfasts, porridges, all kinds of dishes and, especially, desserts and pastries, becoming a substitute for butter.

Its fruity aroma also makes it a perfect oil to accompany salads containing fruit and all kinds of raw foods. Toast with tomato or jam, fruit salads… Any of these dishes is ideal for adding a touch of arbequina oil.

Arbequina oil is also the perfect ingredient for preparing cold sauces such as salmorejo or mayonnaise, and for cooking and marinating fish and seafood.

It also complements perfectly with chocolate, so, in addition to being widely used in confectionery, bread with oil and chocolate has traditionally been the star snack of Arbeca, its place of origin.

This oil is, perhaps, the most delicate of the EVOO’s, so you should pay close attention to its preservation: protected from light and away from heat sources that could alter its characteristics.

Origin and production of arbequina oil

Arbequina oil comes from the Arbequina olive, originally from Palestine. In the 17th century, the Duke of Medinaceli planted this variety for the first time in Spain for the garden of his castle, located in Arbeca, Lérida. Its origin from the Catalan village has been the one that has given it its name. Today, its production has spread throughout the country, being quite common in the lands of Andalusia, Aragon and Castilla La Mancha.

As it is an olive oil with a very mild flavor, it is a favorite also in other countries, where olive oil consumption is not so common.

The arbequina olive goes through two stages, in the first one, with a green or yellow color, and a second stage, when it has already ripened, in which its color turns black. Arbequina oil is early, and this means that it is made from olives harvested at the beginning of the season, when they are still green.