ARBEQUINA

Origin and cultivation area.
It originates from the Arbeca (Lleida) region, from where it derives its name. It is abundant in the provinces of Tarragona and Lleida, both in the region of Catalonia. It can also be found in other provinces such as Saragossa and Huesca, in the region of Aragon. It is one of the best-known Spanish varieties. The quality of the oil has made Tarragona and Lleida worthy of two Labels of Origin: Siurana and Les Garrigues respectively.

The plant.
The plant, not very vigorous, can be intensively farmed. Its shoots are quite long, not very ramified and without either adventitious branches or chupones. The young wood's dark greenish gray color gives the olive tree the appearance of a broom. It usually flowers in the first two weeks of May. .

The leaf.
It is fluted, with non-thickened edges, with an expanded tip and a small stalk. It is an ochre green color on the surface and yellowy green gray on the undersides.

The fruit or drupe.
It is oval shaped, short and almost symmetrical. It has a low pulp/stone ratio, specifically between 67 and 76% pulp. Due to its small size, around 1.2 grams, it is difficult to harvest mechanically. However, it is a very popular variety due to its early productive life, with an average ripening period between the second week of December and the second week of January. It has a high productivity and a good fat yield, around 20% of oil, placing it in the higher oil making percentage range.

The oil.
The oils are very fresh and young and due to their composition are somewhat more susceptible to oxidation than other varieties. They must therefore be kept in the dark and at a low temperature in order to ensure they are preserved correctly. Due to the climatic conditions its production can quite often fluctuate. Virgin olive oils of the arbequina variety are dense, fluid and can be very different depending on the area and the season. Its exquisitely flavored oil has an aroma reminiscent of fresh artichoke and a taste that brings to mind hints of tomatoes and orchards. The oils are also fruity with a somewhat exotic aroma. They can be distinguished by their aroma of fresh apple accompanied by a certain smoothness and sweetness, leaving a final after-taste of green almond. They are therefore oils with very balanced qualities, with greener flavors (leaf), bitter and pungent at the start of the season and sweeter at the end. The almond smell and taste (green almond) and the fluidity of the oils stand out, giving an extremely pleasant sensation when tasting them. .