Paul M. Vossen (1 January 2007), Organic Olive Production Manual, UCANR Publications, p.9, ISBN 978-1-60107-440-9 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.

Dessert: Yep, you heard that right! Drizzle a little Arbequina over some quality vanilla bean ice cream then top it it with a tiny bit of sea salt. Arbequina olive oil also tends to be lower in polyphenols—natural bioactive compounds with antioxidant properties that are found in plant foods—compared to other olive oil monovarietals such as Koroneiki, Picual, Moraiolo, and Coratina.

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. Vollmann, Johann (and Rajcan, Istvan) (2009). Oil Crops. UC Olive Center. p.408. ISBN 9780387775944. {{ cite book}}: CS1 maint: multiple names: authors list ( link) 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. Hybridization using the Arbequina and Picual (Rallo et al 2008) resulted in the newer Chiquitota variety. [12] See also [ edit ] 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.

Shri Mohan Jain; P. M. Priyadarshan (1 January 2009), Breeding Plantation Tree Crops: Tropical Species, Springer, p.433, ISBN 978-0-387-71201-7 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). Like other olive oils, Arbequina has a considerable amount of polyphenols and antioxidants and a high percentage of oleic acid, thanks to which it’s possible to reduce bad cholesterol (LDL) and increase good cholesterol (HDL). As you may know, in diets such as the Mediterranean, the consumption of extra virgin olive oil over other fat sources has proven to have multiple health benefits.Here are some the comments of the Great Taste 2023 judges after awarding the Oro Bailen Arbequina 2 Great Taste stars: The arbequina is a variety of olive tree. The variety is native to the village of Arbeca, Lleida, in the region of Les Garrigues, which gave it its name.

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. According to legend, the Duke of Medinaceli, who lived in the castle-palace of Arbeca, brought it from Palestine in the 17th century. The promise of one real for each olive tree planted (which in the end he did not keep) encouraged its cultivation throughout the region. Although there was already evidence of olive trees of the same type throughout the territory. Since Arbequina variety extra virgin olive oil is much smoother and more aromatic than other oils, it’s an excellent option for any recipe. In fact, many people, including expert cooks, prefer this variety over others since it’s not overpowering, and it doesn’t hide the main ingredients’ flavours of a dish. 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. The name comes from the village of Arbeca in the Catalan comarca of Les Garrigues. It is said to have been introduced there from Palestine in the 18th century by the Duke of Medinaceli, [5] though this might be just a legend.

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. Stan Kailis; David Harris (1 February 2007), Producing Table Olives, Landlinks Press, pp.69, 78, ISBN 978-0-643-09950-0 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 This variety is considered one of the best in the world, both for its production and regularity and for the quality of its oil.