Sweet, fruity and friendly: Arbequina is the variety that usually wins over people who think they \u201cdon’t like\u201d 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.<\/p>\n\n
In short<\/p>\n
Its name comes from Arbeca<\/strong>, 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.<\/p>\n 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<\/strong>, 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<\/strong> and Siurana<\/strong>, and from producers who look after it carefully in other regions.<\/p>\n\n The olive is small and round, and its oil is one of the most aromatic:<\/p>\n 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.<\/p>\n\n 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<\/strong>.<\/p>\nWhat Arbequina olive oil tastes like<\/h2>\n
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Why it should be enjoyed fresh<\/h2>\n
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Pairings: the most versatile oil<\/h2>\n
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