This variety, which has been introduced into California from Spain in recent years, originally was introduced into Spain from Jerusalem in the middle ages by the Duke of Medinaceli, Lord of Arbequa. This olive variety produces small round fruit that bear in clusters and matures to a dark purple color. The olive oil pressed from the Arbequina Variety when mature is sweet and nutty with hints of almond and melon. Often an interesting pizzicante finish can be detected along with a fruity after-taste. Ideal for food preparation in which the intensely fruity characteristics of the olive is needed. It is a versatile olive oil especially well suited for sauteing and sauces. It can also be used for bread dipping along with a fine vinegar.
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