Many olive oils—especially the ones you’ll find at your local grocery store—contain oil from several different olive cultivars, or varieties. In the wine world, these would be comparable to your “red blends” or “white blends.” But extra virgin olive oils can also be sold as monovarietals, meaning they contain oil from just one type of olive. Vollmann, Johann (and Rajcan, Istvan) (2009). Oil Crops. UC Olive Center. p.408. ISBN 9780387775944. {{ cite book}}: CS1 maint: multiple names: authors list ( link) However, Arbquina olive oil still contains significant amounts of oleic acid, a powerfully health-promoting monounsaturated fat that’s been shown to help reduce inflammation and oxidative stress, and modify cholesterol levels in the bloodstream. Research suggests that oleic acid, and monounsaturated fats in general, helps lower LDL cholesterol (“bad” cholesterol) and triglycerides, and may even help elevate HDL cholesterol (“good cholesterol). Here are some the comments of the Great Taste 2023 judges after awarding the Oro Bailen Arbequina 2 Great Taste stars:

Arbequina olive oil’s higher polyunsaturated fat content has one downside. Polyunsaturated fats are less stable than monounsaturated fats, so Arbequina olive oil is more prone to oxidation and spoilage if not stored properly. Pro tip: Always keep your olive oil in a cool, dark, place away from the stove or other heat sources. Dressings: The fresh fruitiness of Arbequina olive oil sings when drizzled on salads containing apple slices, grapes, raisins, and other fruits. Pair it with a good balsamic vinegar or a squeeze of citrus, or whisk it up with Dijon mustard and white wine vinegar. Arbequina is a cultivar of olives. The fruit is highly aromatic, small, symmetrical and dark brown, with a rounded apex and a broad peduncular cavity. In Europe, it is mostly grown in Catalonia, Spain, [1] but is also grown in Aragon and Andalusia, as well as California, [2] Argentina, Chile, Australia and Azerbaijan. It has recently become one of the dominant olive cultivars in the world, largely under highly intensive, "super high-density" plantation. [3] [4] Etymology [ edit ]The U.S. Food and Drug Administration (FDA) says there’s credible evidence to support the claim that consuming 1 ½ tablespoons of oleic acid-rich oils, including olive oil, may reduce the risk of coronary heart disease, provided they replace fats/oils higher in saturated fat and do not increase the total number of calories you eat in a day. How To Use Arbequina Olive Oil Extravirginoliveoil- superior categoryoliveoilobtained directly fromolivesand solely by mechanical means. Flavour:

In 2005 – 2006, the Spanish Ministry of Agriculture awarded first prize to the Montbrío del Camp cooperative for the high quality and fruity flavor of its Arbequina extra virgin olive oil. This oil has also won a number of leading international awards. For instance, the cooperation won first prize for the best, cleanest pressing system and mill. Shri Mohan Jain; P. M. Priyadarshan (1 January 2009), Breeding Plantation Tree Crops: Tropical Species, Springer, p.433, ISBN 978-0-387-71201-7 But, in addition, the intrinsic features of this olive provide the consumer with many more advantages, so let’s discover other organoleptic properties from this olive oil variety, especially the Arbequina extra virgin olive oil: 2. What are the characteristics of arbequina oil?Sturzenberger, Nicole (2009). Survey: Super-High-Density Olive Production in California (PDF). UC Olive Center. p.3. Archived from the original (PDF) on 2013-12-06 . Retrieved 2013-11-15. The Flavors of Olive Oil: A Tasting Guide and Cookbook, Simon & Schuster, 3 September 2002, pp. 4–5, ISBN 978-0-7432-1403-2 Here’s everything you need to know about Arbequina olive oil and how to use it. What Does Arbequina Olive Oil Taste Like Like the olive from which it comes, arbequina extra virgin oil is a very fragrant olive juice, with fruity touches. Since it has a very light spicy and bitterness, it can also be considered harmoniously sweet, hence it’s the perfect olive oil variety to use with any type of culinary elaborations and for any palate. Arbequina olive oil is noticeably fruity in aroma. This is due to Arbequina olive oil’s relatively high percentage of polyunsaturated fats. To be clear, Arbequina’s fatty acid profile is still predominantly monounsaturated fat (specifically oleic acid), but it contains more polyunsaturated fats than EVOO made from other olive cultivars.

Arbequina is grown in Albania, Algeria, Argentina, Australia: Areas of Adelaide, Buaraba, Loxton, New South Wales, Queensland, South Australia, and Western Australia, Bolivia, Brazil: ( Paraná), Chile: Areas of Arica, Huasco, and Limari, Egypt, France: Areas of Alpes-Maritimes and Hérault, Iran ( Gilan), Israel, Libya, Mexico: Areas of Aguascalientes, Caborca, and Sonora, Morocco, Peru: Areas of Arequipa and Moquegua, Portugal, Saudi Arabia, Spain: Areas of Albacete, Almeria, Andalucía, Aragón, Avila, Barcelona, Catalonia, Córdoba, Cuenca, Girona, Granada, Guadalajara, Huesca, Lleida, Madrid, Sevilla, Tarragona, Teruel, and Zaragoza, South Africa ( Western Cape), Turkey, the United States ( Winter Garden Region, Texas), [6] and Uruguaiana, Brazil. Cold and warm salads can also benefit from Arbequina oil, especially those made with fruit ingredients and raw nuts or previously roasted with the same oil. And, thanks to its flavour, on purees and soups it’s also the best dressing you could add. This variety is considered one of the best in the world, both for its production and regularity and for the quality of its oil. Hybridization using the Arbequina and Picual (Rallo et al 2008) resulted in the newer Chiquitota variety. [12] See also [ edit ] Arbequina olive oil is known for its subtly sweet, delicate flavor and buttery texture. It’s a mild olive oil with no bitter aftertaste and it’s great for EVOO newbies. That’s because some other extra virgin olive oils can be intensely bitter and peppery, especially high-polyphenol varieties—which are great, but take some getting used to.

Everything you need to know about the Arbequina olive variety and its oil:

More specifically, bananas and even ripe apples are the notes that can be most appreciated in the arbequina olive oil. In addition, at the olfactory level, this oil can remind you of fresh artichoke, nuts such as almonds, even aromatic herbs. Of course, everything depends on the peculiarities of each region. Sauces: Thanks to its milder flavor profile, Arbequina olive oil works well in rich, creamy sauces like mayonnaise and aioli. It lends great flavor to a pesto as well. Arbequina’s mild, subtly sweet, buttery flavor profile lends itself well to a wide variety of culinary uses. Here are a few ways to try it: Baking: Arbquina’s mild fruitiness means it’s a great substitute for butter in a variety of baked goods, including cakes, biscuits, pancakes, and more. Finishing oil: By drizzling this olive oil onto warm grain dishes, roasted vegetables, or homemade soup, you can truly appreciate its unadulterated flavor. Arbequina is phenomenal when served with hard and soft cheeses, too.