Harvest date: October, early harvest.

Irrigation: Automated system with humidity sensors.

Collection system: Tree shakers are used to help fruits to detach directly from the tree without touching the ground. Hitting the tree with poles is avoided which helps to maintain our trees healthy.

Harvesting temperature: Harvesting during high temperatures is avoided. The workday is shortened according to very hot periods (higher than 35°C/ 95ºF).

Time between harvest and milling: Less than 3 hours.

Production system: Continuous two-phase system, cold extraction (below 27°C/ 80ºF), contact with water is minimized.

Filtration: Continuous filtration after the extraction process to remove moisture and impurities that may remain in our olive juice and can shorten shelf life.

Storage: Stainless steel tanks preserved with nitrogen.

Colour: Gold.

The oil has a delicate fruity aroma, reminiscent of preserved fruit such as pears, peaches, and other sweet notes. There are also some herbaceous notes of artichoke.

On the palate, sweet fruits are perceived. Light notes of freshly cut grass are also present, rare in the Arbequina variety, providing excellent complexity to our Organic Arbequina Extra Virgin Olive Oil.

There is harmony, complexity and balance between the olfactory and gustatory sensations.

The delicate fruity characteristics and low-scoring bitterness and pungency make this Arbequina Extra Virgin Olive Oil perfect for those looking for a mild oil that adds subtle flavours to their recipes. The complexity of this Organic Arbequina EVOO provides a range of sweet fruits and herbaceous green notes that pair perfectly with delicate foods.

The majority of the healthy components can be identified as volatile components that provide a very special and complex aroma, which cannot be found in other oils. These are typical aromas of natural fruit juice, only obtained by mechanical procedures. The ratio between monounsaturated, polyunsaturated and saturated fatty acids is ideal for preventing coronary heart disease and reducing bad cholesterol (LDL) and increasing good cholesterol (HDL).

To pair Extra Virgin Olive Oil one must have a minimum knowledge of the attributes each variety has and how they interact with each food or recipe. A consumer may have an EVOO variety preference. This can be due to its intensity, complexity or harmony. The Arbequina variety is great to get started.

The characteristics of Arbequina Extra Virgin Olive Oil are delicate, so it should be used in foods that it best complements.

Arbequina Extra Virgin Olive Oil is ideal on foods with mild flavours like white fish, emulsions, white meat (chicken, turkey), sauces or desserts.

On the other hand, other varieties such as Picual or Cornicabra are preferable for foods with intense flavours, such as red meat or dishes with more intense flavours like stews, fried foods, and batters.