Oil with character

Arbequina

Parameter Moment bottled Extra virgin max. limit. (EEC) No. 2568/91
Acidity (% oleic acid) ≤ 0.2 ≤ 0.8
Peroxide value (meq o2 / kg oil) < 12 < 20
UV-K 232 < 1.90 < 2.25
UV-K 270 < 0.12 < 0.25

Olives
This variety, which originates in Arbeca (Lleida) has become one of the most appreciated worldwide. The trees produce large quantities of small, oval, symmetrical olives with excellent organoleptic properties that are recognised and appreciated by all regular consumers of olive oil.

Mouth feel
Fruity with aromas reminiscent of green apple, freshly-cut grass and vegetables (tomatoes, artichokes, etc.). Its low astringency level and limited bitterness, together with a marked almond-like finish, gives it a characteristic and very pleasant mildness.

Colour
Pale yellow with a slightly greenish tinge.

Acidity
The careful handling of the olives during and after harvesting, and the regulation of the pressing process and storage, are designed to produce an oil that expresses its full aromatic potential and guarantee a sufficient shelf life. When the oil is bottled, the following limits are set for the physicalchemical properties of each batch according to the processes before detailed.

Presentation
Black glass bottle which protects the oil from light and maintains its organoleptic and nutritional properties intact. 250 ml – 500 ml

Pairing suggestions
The non-dominant character of this oil makes it particularly suitable for use in recipes where the olive oil acts as a vehicle for other more characteristic aromas, thus avoiding interferences with the final profile.

In addition, its green flavours combine very well with salads and vegetables, helping to enhance the other ingredients without altering the end result.

Its notable mildness and lack of astringent notes make it ideal for use with bitter foods (such as lightly cooked vegetables and chargrilled meats). Its aroma and colour remain stable during shallow frying, helping to achieve a crisp, lightly golden crust and correct flavour development.

Its lack of astringency makes it ideal for use in baking.

  Menu