Arbequina olive oil arbequina comes from small fruits, reddish and sometimes purplish depending on their ripeness. The arbequina olive is an excellent table olive, but it also produces a deliciously sweet oil highly valued in gastronomy. In green fruits, you can notice a more bitter and slightly spicy fruitiness. It requires a bit more careful storage than other varieties, as it oxidizes more quickly.
Arbequina olives are usually harvested later than picual olives, with the season extending into January. Their oil yield is very high, making this variety an excellent crop despite the small size of the fruit. Another distinctive trait is that arbequina olive oil tends to be more yellowish than picual, even when harvested early.
History of Arbequina Olive Oil
This variety originates from Palestine and was introduced to Spain by the Duke of Medinaceli, Baron of Arbeca. The Duke resided in this Catalan town, giving the olive its name. While cultivated worldwide, arbequina olives are especially widespread in Catalonia and Aragón.
Inspired by the history of arbequina olive oil, Castillo de Canena launched an irresistible coupage of this variety called Duquesa de Medinaceli, featuring the coat of arms of this noble house.
Recipes and Pairings with Arbequina Olive Oil
Arbequina olive oil has a generally mild flavor, making it perfect for enhancing other flavors without overpowering them.
- Raw sauces: especially in alioli, but arbequina olive oil also shines in vinaigrettes, adding freshness and a subtle counterpoint.
- Baking: it stands out in sweet recipes such as flans, puddings, or the delicious Roscón de Reyes recipe we shared earlier this month.
- Chocolate: in Les Garrigues, the region around Arbeca, a common treat is bread with olive oil and chocolate—a true gourmet delight!
Our Arbequina Olive Oils
Want to discover the best arbequina olive oil? Don’t hesitate—visit our section dedicated to this delightful olive, which proves that size doesn’t matter… but flavor certainly does!
