Arbequina olive oil: flavour, characteristics and uses

If you're looking for Arbequina olive oil, you probably want a mild, fruity extra virgin that's easy to use every day. Here we tell you where the variety comes from, how our oil tastes, how it's made and how we use it at home, from breakfast to baking.

Where Arbequina comes from

The name is no accident: Arbequina comes from Arbeca, a small village in Lleida where, according to tradition, the first olive trees of this variety were planted. It has spread so widely since then that today it's one of the most cultivated varieties in Spain.

Our Arbequina has a mild profile, the kind that doesn't overpower the rest of the dish. That makes it the perfect starting point if you're just beginning to pay attention to olive oil, and a staple if you already cook with extra virgin every day.

What our Arbequina olive oil tastes like

Our Arbequina extra virgin olive oil is smooth in the mouth, with notes of green almond and a light peppery finish. That tickle in the throat isn't a flaw: it's one of the hallmarks of a good extra virgin.

To taste it like a professional (more or less), try this:

1. Pour a spoonful into a small glass and cover it with your hand.
2. Warm it gently with your palm for a minute.
3. Uncover it and smell: look for that hint of fruit and green almond.
4. Take a small sip, move it around your whole mouth and notice the finish.

If that feels a bit too ceremonial, a slice of untoasted bread works just as well. And tastes better.

How it's made: from tree to bottle

The process is simple to describe and demanding to do. The olives are harvested and taken to the mill, where they're washed and ground. The resulting paste is mixed and the oil is separated by mechanical means only, with no solvents.

What comes out is an extra virgin that never goes through any refining. Our Arbequina is also cold-pressed and unblended: oil from a single variety and nothing else. The ingredients list has just one line, and the organic format states that the oil comes from organic farming.

Available sizes

• 225 ml organic, handy for the table or for trying it for the first time.
• 500 ml, the everyday size for the kitchen.
• 2 L and 5 L, for homes where the oil disappears fast.

How to use Arbequina olive oil in the kitchen

Because it's mild, Arbequina accompanies without masking. These are the ways we use it most:

• Raw on bread: toast with grated tomato and a pinch of salt. If you only try one thing, make it this.
• With eggs: a drizzle over scrambled eggs just before serving, or over a poached egg on smashed avocado.
• On salads and roast vegetables: dress at the end, once the dish is on the table, so the aroma comes through.
• In gazpacho, salmorejo and chilled soups: Arbequina's mild profile doesn't fight with tomato or cucumber.
• In homemade mayonnaise or aioli: you get a more delicate sauce than with stronger-flavoured oils.
• To finish fish and pulses: a few drops over the freshly served plate make a big difference.

You can cook with it too, of course. We just save the star moment for using it raw, which is where you notice most what's in the bottle.

Arbequina at breakfast and in baking

Olive oil isn't just for lunch. At home we use it a lot in the morning: a few drops over a bowl of Greek yoghurt with granola and fruit are more surprising than you'd think, because that green almond note goes really well with sweet things.

In baking, Arbequina is a great partner for sponge cakes, muffins and olive oil biscuits. Its mild flavour blends into the batter without the result tasting "oily", and it gives a tender crumb. A tip: if you swap butter for oil in a recipe, use a little less and adjust gradually until you find your sweet spot.

From extra virgin to flavoured oils

If you like Arbequina and want to play with more flavours, our olive oil collection also has flavoured versions made from an extra virgin base.

Our olive oil with lemon is made by pressing Arbequina olives and fresh lemons together at the mill, both organically grown. The citrus aroma passes into the oil during extraction, with no flavourings added afterwards. It's lovely on salads, fish or, odd as it sounds, on yoghurt with honey.

And if you can't decide, the flavoured olive oil set comes with four 20 ml bottles: basil, lemon, garlic and chilli. It's a practical way to try them all before settling on your favourite, and an easy gift to get right.

Frequently asked questions

Is Arbequina olive oil extra virgin?

Arbequina is an olive variety, not an oil category. Ours is extra virgin: obtained by mechanical means only, cold-pressed and unrefined.

How should I store the oil once opened?

In a cool, dry place, away from direct light and heat sources such as the oven or hob. Close the bottle tightly after each use and don't put it in the fridge: it keeps at room temperature. To enjoy its full flavour, use it within the weeks after opening.

Does it contain allergens?

No. The product information for our extra virgin olive oil states that it contains no allergens.

Which size is right for me?

For trying it or keeping it on the table, the 225 ml organic. If you cook every day, the 500 ml. And if oil vanishes in no time in your house, the 2 L or 5 L.

To finish

Arbequina olive oil is one of those basics that quietly makes a dish better. If you fancy trying ours, start with toast, tomato and salt, and then let us know what you think.