Arbequina is an olive variety originally from Palestine, introduced to Spain by the Duke of Medinaceli in the 17th century.
Its name comes from the castle-palace that the duke owned in the municipality of Arbeca, in the province of Lleida. Today, plantations of this variety can be found throughout Spain, especially in Andalusia, Catalonia, and Aragon, as well as in Chile, Argentina, Brazil, and Uruguay. It is widely used in modern intensive plantations due to its suitability for high-density planting.
In addition to producing premium Extra Virgin Olive Oil, Arbequina olives are also consumed as table olives, although they are small in size.
This variety is highly valued in international markets for its mild and sweet flavor, making it ideal for palates less accustomed to intense bitterness and pungency, as well as for introducing children to the taste of Extra Virgin Olive Oil.
The Arbequina Olive Tree
It is also known by names such as Arbequí, Arbequín, Blancal, Herbequín, Oliva de Arbela, Oliva de Borjas Blancas, or del Manglot.
Although traditionally cultivated as a conventional olive grove for centuries, this variety has expanded rapidly, adapting very well to intensive and super-intensive hedgerow systems, offering high and consistent yields, dense planting, low vigor, and early production, allowing for early harvests that yield high-quality oils.
The tree is small with an open form, though it can grow larger in areas with short winters. The leaves are elliptic, short, and medium in width. It is resistant to cold and drought, with high rooting capacity and easy propagation. Shoots are long, sparsely branched, and broom-shaped, maturing into a tree relatively quickly. Flowering occurs around mid-May.
Despite its recent popularity, historical documents praise this species, and centennial Arbequina olive trees can still be found in the province of Jaén.
The Arbequina Olive
Traditionally, Arbequina olives were used as table olives, but due to their small size and proportionally large pit, they are now primarily used for Extra Virgin Olive Oil production.
The Arbequina olive is highly valued for its early production, high productivity, and oil yield, which can reach 20.5%, ranking it among the varieties with the highest extraction percentage.
It has medium vigor, medium resistance to detachment, and low tolerance to calcareous soils. Fruit weight ranges from 1 to 2 grams, favoring mechanized harvests. The olive is symmetrical and spherical, typically harvested early in the season while still green.
Arbequina Olive Oil
Its flavor is aromatic, sweet, and mild, with low bitterness and pungency. It blends well with other EVOO varieties such as Picual, Cornicabra, or Manzanilla Cacereña for creating coupages.
Extra Virgin Olive Oil Arbequina is dense and fluid, highly aromatic, reminiscent of fresh artichoke and green almond. Its taste notes include tomato and green walnut, with fruity hints of apple and banana, sometimes with exotic aromas. It is sweet, harmonious, with very mild bitterness and pungency, and almost no astringency. The texture is smooth and pleasant, making it a delicate and light EVOO.
Early-harvest Arbequina, when olives are still green, produces oil with a more pronounced fruitiness, slightly greener, and slightly more bitter and pungent.
These trees adapt well to climate change. The oil should be stored in dark bottles away from sunlight and heat sources to preserve quality.
Arbequina in Cuisine and Health
Due to its versatility, it can be used like any other EVOO. Its mild flavor makes it ideal for sauces and cold creams such as salmorejo or gazpacho, for marinating and cooking fish and meats, seafood, and pickled anchovies. It also pairs well with rice dishes and can replace butter in baking, particularly in cakes and tarts. It is excellent for mild homemade sauces like mayonnaise.
In raw applications, it complements cheeses, fresh pasta, or simply as a topping on bread, with tomato, jam, or in salads with fruits such as kiwi, apples, or raisins, adding subtle notes to fruit salads and purees.
As a high-quality EVOO, Arbequina is rich in oleic acid, offering recognized health benefits. Regular consumption may increase HDL ("good") cholesterol and reduce LDL ("bad") cholesterol.
In our store, you can find premium Arbequina EVOO to appreciate the qualities that make this variety highly valued by discerning palates.
