In addition, the Arbequina variety is ideal to start the children in the consumption of extra virgin olive oil, since their palate is much more sensitive to certain flavours. On the other hand, it’s also the best choice to replace less healthy sources of fat for those adults who had not tried the extra virgin olive oil before. Stan Kailis; David Harris (1 February 2007), Producing Table Olives, Landlinks Press, pp.69, 78, ISBN 978-0-643-09950-0

Here’s everything you need to know about Arbequina olive oil and how to use it. What Does Arbequina Olive Oil Taste Like Dessert: Yep, you heard that right! Drizzle a little Arbequina over some quality vanilla bean ice cream then top it it with a tiny bit of sea salt. This variety is considered one of the best in the world, both for its production and regularity and for the quality of its oil.Like other olive oils, Arbequina has a considerable amount of polyphenols and antioxidants and a high percentage of oleic acid, thanks to which it’s possible to reduce bad cholesterol (LDL) and increase good cholesterol (HDL). As you may know, in diets such as the Mediterranean, the consumption of extra virgin olive oil over other fat sources has proven to have multiple health benefits. Dressings: The fresh fruitiness of Arbequina olive oil sings when drizzled on salads containing apple slices, grapes, raisins, and other fruits. Pair it with a good balsamic vinegar or a squeeze of citrus, or whisk it up with Dijon mustard and white wine vinegar. Have you ever wondered which is the mildest extra virgin olive oil? Of the different olive oils that we find in Spain, the Arbequina variety is the smoothest of them all. In this light and balanced oil, the aroma nuances of dried fruits and ripe fruits such as apple and banana predominate. Moreover, due to its slight bitterness and spiciness, it’s the perfect product to use with any type of dish, whether sweet or salty. Did you know about the versatility of the Arbequina variety? Let us talk more about its different virtues: Everything you need to know about the Arbequina olive variety and its oil: Cold and warm salads can also benefit from Arbequina oil, especially those made with fruit ingredients and raw nuts or previously roasted with the same oil. And, thanks to its flavour, on purees and soups it’s also the best dressing you could add. Many olive oils—especially the ones you’ll find at your local grocery store—contain oil from several different olive cultivars, or varieties. In the wine world, these would be comparable to your “red blends” or “white blends.” But extra virgin olive oils can also be sold as monovarietals, meaning they contain oil from just one type of olive.

Here are some the comments of the Great Taste 2023 judges after awarding the Oro Bailen Arbequina 2 Great Taste stars: Since Arbequina variety extra virgin olive oil is much smoother and more aromatic than other oils, it’s an excellent option for any recipe. In fact, many people, including expert cooks, prefer this variety over others since it’s not overpowering, and it doesn’t hide the main ingredients’ flavours of a dish. More specifically, bananas and even ripe apples are the notes that can be most appreciated in the arbequina olive oil. In addition, at the olfactory level, this oil can remind you of fresh artichoke, nuts such as almonds, even aromatic herbs. Of course, everything depends on the peculiarities of each region. In 2005 – 2006, the Spanish Ministry of Agriculture awarded first prize to the Montbrío del Camp cooperative for the high quality and fruity flavor of its Arbequina extra virgin olive oil. This oil has also won a number of leading international awards. For instance, the cooperation won first prize for the best, cleanest pressing system and mill.Hybridization using the Arbequina and Picual (Rallo et al 2008) resulted in the newer Chiquitota variety. [12] See also [ edit ] Finishing oil: By drizzling this olive oil onto warm grain dishes, roasted vegetables, or homemade soup, you can truly appreciate its unadulterated flavor. Arbequina is phenomenal when served with hard and soft cheeses, too. But, in addition, the intrinsic features of this olive provide the consumer with many more advantages, so let’s discover other organoleptic properties from this olive oil variety, especially the Arbequina extra virgin olive oil: 2. What are the characteristics of arbequina oil?

Like the olive from which it comes, arbequina extra virgin oil is a very fragrant olive juice, with fruity touches. Since it has a very light spicy and bitterness, it can also be considered harmoniously sweet, hence it’s the perfect olive oil variety to use with any type of culinary elaborations and for any palate. The Flavors of Olive Oil: A Tasting Guide and Cookbook, Simon & Schuster, 3 September 2002, pp. 4–5, ISBN 978-0-7432-1403-2 The U.S. Food and Drug Administration (FDA) says there’s credible evidence to support the claim that consuming 1 ½ tablespoons of oleic acid-rich oils, including olive oil, may reduce the risk of coronary heart disease, provided they replace fats/oils higher in saturated fat and do not increase the total number of calories you eat in a day. How To Use Arbequina Olive Oil Arbequina olive oil is noticeably fruity in aroma. This is due to Arbequina olive oil’s relatively high percentage of polyunsaturated fats. To be clear, Arbequina’s fatty acid profile is still predominantly monounsaturated fat (specifically oleic acid), but it contains more polyunsaturated fats than EVOO made from other olive cultivars.Vollmann, Johann (and Rajcan, Istvan) (2009). Oil Crops. UC Olive Center. p.408. ISBN 9780387775944. {{ cite book}}: CS1 maint: multiple names: authors list ( link) Sauces: Thanks to its milder flavor profile, Arbequina olive oil works well in rich, creamy sauces like mayonnaise and aioli. It lends great flavor to a pesto as well. Arbequina olive oil is obtained from the Arbequina olive, a small quality fruit with an excellent fat yield and is very aromatic. Although its origin takes us to present-day Palestine, this is one of the olive varieties that you will find mostly in Catalonia, in provinces such as Tarragona and Lleida where it began to be cultivated and from whose town, Arbeca, it’s named after. In addition, Arbequina is highly present in Mallorca and more and more in regions of Andalusia. However, Arbquina olive oil still contains significant amounts of oleic acid, a powerfully health-promoting monounsaturated fat that’s been shown to help reduce inflammation and oxidative stress, and modify cholesterol levels in the bloodstream. Research suggests that oleic acid, and monounsaturated fats in general, helps lower LDL cholesterol (“bad” cholesterol) and triglycerides, and may even help elevate HDL cholesterol (“good cholesterol).

Arbequina olive oil’s higher polyunsaturated fat content has one downside. Polyunsaturated fats are less stable than monounsaturated fats, so Arbequina olive oil is more prone to oxidation and spoilage if not stored properly. Pro tip: Always keep your olive oil in a cool, dark, place away from the stove or other heat sources. Arbequina olive oil also tends to be lower in polyphenols—natural bioactive compounds with antioxidant properties that are found in plant foods—compared to other olive oil monovarietals such as Koroneiki, Picual, Moraiolo, and Coratina. The arbequina is a variety of olive tree. The variety is native to the village of Arbeca, Lleida, in the region of Les Garrigues, which gave it its name.

Paul M. Vossen (1 January 2007), Organic Olive Production Manual, UCANR Publications, p.9, ISBN 978-1-60107-440-9 Arbequina is a cultivar of olives. The fruit is highly aromatic, small, symmetrical and dark brown, with a rounded apex and a broad peduncular cavity. In Europe, it is mostly grown in Catalonia, Spain, [1] but is also grown in Aragon and Andalusia, as well as California, [2] Argentina, Chile, Australia and Azerbaijan. It has recently become one of the dominant olive cultivars in the world, largely under highly intensive, "super high-density" plantation. [3] [4] Etymology [ edit ] Arbequina olive oil is known for its subtly sweet, delicate flavor and buttery texture. It’s a mild olive oil with no bitter aftertaste and it’s great for EVOO newbies. That’s because some other extra virgin olive oils can be intensely bitter and peppery, especially high-polyphenol varieties—which are great, but take some getting used to. According to legend, the Duke of Medinaceli, who lived in the castle-palace of Arbeca, brought it from Palestine in the 17th century. The promise of one real for each olive tree planted (which in the end he did not keep) encouraged its cultivation throughout the region. Although there was already evidence of olive trees of the same type throughout the territory. Sturzenberger, Nicole (2009). Survey: Super-High-Density Olive Production in California (PDF). UC Olive Center. p.3. Archived from the original (PDF) on 2013-12-06 . Retrieved 2013-11-15.