Arbequina Extra Virgin Olive Oil

Arbequina extra virgin olive oil comes from a small tree which endures very well the frost and dryness and produces only after 4 to 5 years of maturity. It is a little fruit that weighs less than two grams.It is also one of the earliest to be harvested throughout the season.

Within 2-4 years, the olive tree will bear fruit. The olives ripen on the tree, and when they turn yellowish green, you know they are ready. They do not all ripen at the same time. In November, the first ones are ready to pick.

These olives have a high concentration of fruity and aromatic soil, making them a good choice for manufacturing oil at home.

What is Arbequina extra virgin olive oil used for?

Arbequina Extra Virgin Olive Oil is the gateway to the culture of olive oils thanks to its aroma and nuanced flavor that is not aggressive.
 
It is, for example, the best way to introduce children to olive oil intake, as well as for those who have never consumed olive oil before. It is an excellent way to introduce this flavors to youngsters and those who are unfamiliar with it, as is the situation in many places outside of Spain.
 
It is also the finest choice for making mayonnaise or soft and delicate sauces, while other sorts would be too powerful. We also recommend it for baking as a substitute for butter.
 
It is also delicious poured raw on toast with tomatoes or marmalade for breakfast. It goes well with kiwis, apples, and sultanas in salads, and arbequina EVOO can even be used as a dressing. This particular extra virgin olive oil



Arbequina Olive Oil

Cold pressed early harvest olive oil obtained from olives collected in the early harvest period gives excellent results in terms of quality. When the olive is green in color, it is collected without touching the ground, without injury or crushing, and it is produced as cold pressed in a short time without using enzymes, which affects the quality of the oil.

Arbequina is a high quality and very useful variety in terms of health in terms of oil content obtained from the olive tree. It creates olive oil that can be recommended as a medicine with the health and healing oil content it contains.

Our olive oil, which is produced by Cold Press method in 2-phase systems under 26 °C, has an acidity of 0.2% and its Polyphenol value is quite high, bitterness and burning are intensely felt in our oil. With this production method, vitamins and phenolic components that are beneficial for health are kept at the highest level.

Preliminary analyzes of our olive oils are made in the factory and stored in steel chrome tanks. The area where our chrome tanks are located is also kept at 18C-22C by air conditioning.

Chemical and sensory analyzes of our oils are carried out in internationally accredited DEPPO Special Food Control Laboratories.
With the effect of phenol components and antioxidants from olive fruit, which has a green fruity aroma, it creates intense palpable bitterness on the tongue and a burning sensation in the nasal passages. Vitamin E, biophenols, antioxidant, etc. values required for health are at the highest level.

It is recommended to be consumed raw at breakfast and to be used by pouring raw into salads.