Arbequina olive oil is obtained from the Arbequina olive once the olives have been pressed, filtrated and bottled, always mechanically handled. That is why solvents are not used to correct quality mistakes, which is permitted in other seed and olive oils.

Arbequina is an olive variety (Olea europaea) from Palestine.

It was first introduced to Spain from Palestine in the seventeenth century by the Duke of Medinaceli. This nobleman lived in the castle palace of Arbeca, in Catalonia, and the oil takes its name from this village.

One of the main characteristics of the Arbequina tree is its adaptability to different conditions of climate and soil, although it does best in alkaline soils, being frost-hardy and pest-resistant. The size of its fruit is the smallest among those varieties grown in Spain, between one and two grams.

Besides being sold as a table olive, Arbequina olives are mostly used for high quality olive oil production. Oils made from Arbequina are generally buttery, with a slightly spicy, mild flavour.

Nutritional information (0.1 l)
Fiber 0.0 g
Saturates 16.6 g
Monounsaturated fatty acids 70.99 g
Polyunsaturated fatty acids 10.49 g
Cholesterol 0.0 mg
Calcium 0.0 mg
Iron 0.4 mg
Zinc 0.0 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 0.0 ug
Salt (Sodium) 0.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.