Sweet, fruity and friendly: Arbequina is the variety that usually wins over people who think they “don’t like” intense olive oil. Born in Catalonia and now planted around the world, it gives some of the most aromatic and versatile extra virgin olive oils for the kitchen.
In short
- Arbequina comes from Arbeca (Lleida) and is the basis of the Les Garrigues and Siurana PDOs.
- It gives smooth oils, with apple, almond, banana and fresh grass fruitiness, and little bitterness or pungency.
- It is less stable than Picual or Cornicabra: it is best enjoyed in the months after the harvest.
- Perfect for fish, mayonnaise, baking and steamed vegetables, and for getting started with extra virgin olive oil.
From Arbeca to the world
Its name comes from Arbeca, a village in the Les Garrigues area of Lleida, where, according to tradition, the Duke of Medinaceli introduced it in the 17th century. For centuries it was the variety of Catalonia and Aragon; today it is grown in Andalusia, Extremadura, Navarre, Portugal, Chile, Argentina, the United States and Australia.
There is an agronomic reason for its huge expansion: it is a small tree, starts producing early and adapts very well to hedgerow olive groves, which can be harvested by machine. But the most expressive oils still come from its areas of origin, such as the Protected Designations of Origin Les Garrigues and Siurana, and from producers who look after it carefully in other regions.
What Arbequina olive oil tastes like
The olive is small and round, and its oil is one of the most aromatic:
- Fruitiness
- Green or ripe, delicate
- Aromas
- Apple, green almond, banana, artichoke
- Bitterness
- Delicate
- Pungency
- Mild, sometimes a little livelier
Early harvest Arbequinas surprise with green notes of freshly cut grass and a more noticeable pungency; those from riper olives are sweet and almond-like, almost indulgent.
Why it should be enjoyed fresh
Arbequina has less oleic acid and more linoleic acid than varieties such as Picual, and a more moderate polyphenol content. The result is a delicious oil that is more sensitive to oxidation.
- Buy Arbequina from the latest season and check the harvest date.
- Choose a size that matches how much you use: better a 500 ml bottle finished in a few weeks than a large container left open for months.
- Keep it away from light and heat; we share more tips in how to store olive oil.
Pairings: the most versatile oil
- White fish and shellfish, grilled, baked or steamed, where an intense oil would overpower the dish.
- Mayonnaise, aioli and emulsions: they won’t turn bitter and stay silky.
- Baking: sponge cakes, muffins or olive oil ice cream.
- Mild salads with fruit, fresh cheese or burrata.
- Cooking for children: vegetable purées, bread with oil… it is the perfect variety to train young palates.
Organic Arbequina in our shop
We select organic Arbequinas from very different origins, so you can discover how the variety changes with the land:
- Oro del Desierto, from organic groves in the Tabernas desert (Almería).
- Hacienda Queiles, from Navarre, in the Ebro valley.
- The single-variety oil from Set d’Oli, ideal for comparing.
If you like Arbequina, you may want to get to know another smooth, well-balanced variety: Hojiblanca.
