“A VARIETY INTRODUCED TO SPAIN BY THE DUKE OF MEDINACELI IN THE 17th CENTURY”

GENTLE, FRAGRANT AND FLUID

Arbequina (Olea europea) is a variety of olive tree that originates from Palestine. It was introduced to Spain by the Duke of Medinaceli in the 17th century. The duke lived in the castle-palace of Arbeca in Catalonia, from which the name of this variety of olive tree is taken in honour of the municipality where he lived.

Arbequina olive trees are small trees with a high resistance to the cold. They produce a large amount of small, round, shiny greenish-violet olives that grow in clusters. The olives ripen early and have a high oil yield.

Arbequina extra virgin olive oil is much acclaimed, thanks to its organoleptic properties, fluidity and medium intensity bouquet, with a predominance of fruity aromas (green almonds, apples and unripe bananas) on a bitter, spicy background. It also contains a hint of green nuts, green almonds and freshly mown grass.

This kind of oil stands out for its harmonious, mild, light, delicate, sweet, almost always almondish characteristics, with an aroma of ripe fruit (stewed fruit or apple) in which hints of exotic fragrances can sometimes be discerned.

Due to its composition, it is slightly more prone to oxidation than other varieties and, once bottled, it must be protected from sunlight and heat.

TECHNICAL DATA

ALTITUDE:
60-100 metres above sea level on the shores of the Mediterranean Sea.

HARVESTING SYSTEM:
Olive harvester.

HARVESTING TIME:
The second half of October.

PRESSING SYSTEM:
Continuous two-phase system, cold pressed at 20 °C.

COLOUR:
Greenish yellow.

AROMA:
Top notes of green olives, freshly mown grass and green nuts.

FLAVOUR:
Sweet, fluid, and evocative of green almonds, apples and unripe bananas.

PAIRING:
Goes well with any dish, particularly salads, desserts, fresh vegetables, sauces, fish, unripened cheese and cottage cheese.

ORGANOLEPTIC PROPERTIES

organoleptic properties
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