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From Another Source:
The Arberquina olive variety represents the North East region of Spain, more precisely the area of
Catalonia, although the variety is being planted in other olive growing regions, in Spain as much as in
the rest of the producing countries. In Spain there is about 250.000 acres of Arberquina olive groves.
Olive oil of the Arbequina variety is characterized by its fluidity and extraordinary fragrance. As can be
seen in the figure, Arbequina olive oil is very fruity, with a slight apple taste, green grass, not very bitter
or pungent, and of a sweet flavor. It’s a smooth olive oil that is very fluid in the mouth, having specific
attributes such as green almond and fresh cut grass flavor.
The intrinsic composition of Arberquina olive oil presents a medium-low content of oleic acid and a high
level of polisaturated acids, which configure the olive oil’s fluid characteristic. The stability of an
Arberquina olive oil can be considered medium-low as well.
The Arberquina olive variety represents the North East region of Spain, more precisely the area of
Catalonia, although the variety is being planted in other olive growing regions, in Spain as much as in
the rest of the producing countries. In Spain there is about 250.000 acres of Arberquina olive groves.
Olive oil of the Arbequina variety is characterized by its fluidity and extraordinary fragrance. As can be
seen in the figure, Arbequina olive oil is very fruity, with a slight apple taste, green grass, not very bitter
or pungent, and of a sweet flavor. It’s a smooth olive oil that is very fluid in the mouth, having specific
attributes such as green almond and fresh cut grass flavor.
The intrinsic composition of Arberquina olive oil presents a medium-low content of oleic acid and a high
level of polisaturated acids, which configure the olive oil’s fluid characteristic. The stability of an
Arberquina olive oil can be considered medium-low as well.
Do you know ...
"ARBEQUINA ?"
BLOG, November 12, 2007
"ARBEQUINA ?"
BLOG, November 12, 2007
The “Arbequina” tree is the most widely found variety in Catalonia, the most famous and the most well known. It is a small tree
which endures well the frost and the dryness. It starts to produce olives after 10 to 15 years.
The “Arbequina” olive is one of the smallest olive used to produce olive oil. It is rather round and it matures very early. It is green-
violet and shinny. It produces very fine olive oil.
Highlight is needed in the fact, that if well seasoned, it is very good to be eaten in the table. Its name comes from the town of
Arbeca, in Les Garrigues region.
which endures well the frost and the dryness. It starts to produce olives after 10 to 15 years.
The “Arbequina” olive is one of the smallest olive used to produce olive oil. It is rather round and it matures very early. It is green-
violet and shinny. It produces very fine olive oil.
Highlight is needed in the fact, that if well seasoned, it is very good to be eaten in the table. Its name comes from the town of
Arbeca, in Les Garrigues region.
The olive tree
The olive tree has strong roots and well ramify. The types of the root are different depending
on how the tree is planted. If the tree is planted from a seed, it will has a vertical principal
root. If the seedling does not have any principal root, the root grows horizontally. In time, the
union of this roots with the trunk constitutes the "soca".
The olive tree has strong roots and well ramify. The types of the root are different depending
on how the tree is planted. If the tree is planted from a seed, it will has a vertical principal
root. If the seedling does not have any principal root, the root grows horizontally. In time, the
union of this roots with the trunk constitutes the "soca".
From Another source:
Small and ranging from a light green to a light brown, these arbequinas are hand-picked and
noted for their soft meat and slightly nutty flavor. While each olive has only a small amount of
meat, flavor abounds. Typically, arbequina olives are served as a table olive in Spain.
Small and ranging from a light green to a light brown, these arbequinas are hand-picked and
noted for their soft meat and slightly nutty flavor. While each olive has only a small amount of
meat, flavor abounds. Typically, arbequina olives are served as a table olive in Spain.
These olives have pits.
Served as a tapa, with salad or pasta, arbequina olives are sure to remind you of Spain.
Served as a tapa, with salad or pasta, arbequina olives are sure to remind you of Spain.
Go to .....
Blog Vol 1: "What is the difference between Extra Virgin Olive Oil and Extra Light Olive Oil ?"
Blog Vol 1: "What is the difference between Extra Virgin Olive Oil and Extra Light Olive Oil ?"
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