Product description
| WHY ARBEQUINA IS DIFFERENT — THE GENTLE VARIETAL |
| Arbequina is a small, round olive originally from Catalonia, now grown across Spain for one defining quality: smoothness. Where bolder varieties like Picual or Manzanilla are prized for intensity — strong bitterness, a sharp peppery finish — Arbequina is prized for the opposite. It is one of the mildest single-variety EVOOs available, which is exactly why it is often the first oil given to children and the easiest oil for a family to use every single day without acquiring a taste for it first. This bottle is 100% Arbequina — a single Spanish variety, not blended with anything else. |
| THE TASTING PROFILE — WHAT YOU WILL ACTUALLY NOTICE |
| Front palate: a clean, fruity sweetness — ripe green apple, a hint of almond. Mid-palate: soft and rounded, without the grassy intensity of bolder varieties. Finish: a very mild, gentle warmth — barely a whisper of pepper, nothing that lingers. This is the profile that makes Arbequina the most versatile everyday oil in the Texturas range: it complements food rather than competing with it. |
| EARLY HARVEST — WHY TIMING MATTERS MORE THAN VARIETY |
| This oil is early-harvest — picked in a narrow window from late October to mid-November, while the olives are still green and at their optimal stage of ripeness, rather than left to fully ripen for maximum yield. Early harvesting trades quantity for quality: the resulting oil has a noticeably higher concentration of polyphenols and natural antioxidants, more intense fruity aromas, fresher green notes, and greater complexity on the palate than oil pressed from fully ripened, later-harvest olives. For a naturally mild varietal like Arbequina, early harvest is what keeps the flavour from tipping into blandness. |
| FREE ACIDITY UNDER 0.3% — THE SAME QUALITY BAR AS EVERY TEXTURAS BOTTLE |
| Free acidity is the single most objective quality measurement in olive oil — the percentage of free fatty acids released when an olive is damaged or sits too long before pressing. EU law allows up to 0.8% free acidity for any oil labelled “extra virgin.” Premium producers target under 0.5%. This Arbequina, verified by supplier lab analysis, sits under 0.3% — the same verified threshold across the entire Texturas single-varietal range, meaning the olives were harvested, transported, and cold-extracted with minimal delay and minimal damage. |
| OLEIC ACID & A GENTLER FAT PROFILE — WHAT IT MEANS NUTRITIONALLY |
| Arbequina typically contains 65–72% oleic acid (Omega-9 monounsaturated fat) — genuinely high, though somewhat lower than bolder varieties like Manzanilla or Picual, which trade smoothness for intensity. What Arbequina gives up in oleic acid concentration, it offsets with a naturally higher proportion of linoleic acid (Omega-6 polyunsaturated fat), which is part of what produces its characteristic fruity, almost banana-like aroma. Oleic acid still supports the same cardiovascular benefits associated with the Mediterranean diet — healthier LDL oxidation and stable HDL levels — while the oil's gentler overall profile makes it easier on the palate for daily, larger-quantity use across an entire family. |
| COLD EXTRACTION & FILTRATION — HOW THIS OIL IS MADE |
| Olives are processed immediately after harvest, with extraction temperature kept below 27°C in line with international cold-extraction standards — preserving natural antioxidants, polyphenols, vitamins, and volatile aromatic compounds that heat destroys. Unlike a raw, unfiltered oil, this Arbequina is filtered before leaving the production facility, removing residual moisture and microscopic olive particles. This is a deliberate stability choice: filtration improves shelf life and prevents the development of off-flavours during storage and transport — a sensible trade-off for an everyday oil meant to be used quickly and consistently rather than savoured as a rare finishing oil. |
| HOW TO USE — THE EVERYDAY OIL |
Mild enough for raw use, stable enough for light cooking. This is the bottle that lives on your counter, not in your gift cupboard.
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| Store in a cool, dry place away from direct sunlight and heat. Keep the bottle tightly sealed after each use to limit oxidation — Arbequina’s naturally higher linoleic acid content makes it somewhat more prone to oxidation than bolder, higher-oleic varieties, so prompt resealing matters. Best consumed within 12–18 months of harvest for peak flavour and freshness. At 1–2 tbsp daily use, a 500ml bottle is consumed within 10–14 weeks — comfortably inside the optimal freshness window for a household using EVOO regularly. |
NUTRITION
Serving size: 1 tablespoon (15ml)
| Nutrient | Per 1 tbsp (14g) | Per 100g | % Daily Value* |
|---|---|---|---|
| Energy | 119 kcal / 497 kJ | 796 kcal | 6% |
| Total fat | 14g | 91.6g | 18% |
| — Saturated fat | 1.9g | 12.8g | 10% |
| — Monounsaturated fat (Omega-9) | 10.2g | 68g | — |
| of which Oleic acid (78–80%) | ~10g | ~68g | — |
| — Polyunsaturated fat (Omega-6) | 1.4g | 9.6g | — |
| — Trans fat | 0g | 0g | — |
| Total carbohydrates | 0g | 0g | 0% |
| Protein | 0g | 0g | 0% |
| Sodium | 0mg | 0mg | 0% |
| Vitamin E (alpha-tocopherol) | 1.9mg | 12.4mg | 13% |
| Vitamin K | 8.1 mcg | 54 mcg | 7% |
| Polyphenols (total) | ~1–3mg | ~8–20mg | — |
| Oleocanthal (anti-inflammatory phenol) | Present | Present | — |
| Free acidity | < 0.5% (premium EVOO threshold) | — | — |
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Sign UpArbequina is a small, round olive originally from Catalonia, Spain, prized for producing one of the mildest, smoothest single-variety EVOOs available — fruity notes of green apple and almond, a gentle sweetness, and a very soft finish. This is the opposite of bolder varieties like Manzanilla or Picual, which are valued for their peppery intensity and stronger bitterness. Both are genuine single-variety EVOOs with verified <0.3% acidity from the same Texturas range — the difference is purely tasting profile and intensity, not quality. Arbequina is typically the better starting point for households new to single-variety EVOO, and the most common first oil introduced to children.
Early-harvest means the olives are picked while still green, in a narrow window from late October to mid-November, rather than left to fully ripen for maximum oil yield. This timing trade-off — less oil per olive, but significantly more character — produces oil with a higher concentration of polyphenols and natural antioxidants, more intense fruity aromas, and fresher green notes than oil pressed from later, fully ripened olives. For a naturally mild varietal like Arbequina, early harvest is what keeps the flavour vivid rather than flat.
Arbequina's gentler, more stable everyday profile makes it suitable for both raw use and light cooking — unlike a high-polyphenol finishing oil, it isn't intended to be reserved purely for raw applications. It performs well in vinaigrettes, dips, and drizzles, and is equally suited to light sautéing, roasting vegetables, and pan-searing where a milder oil flavour is preferred. It is less heat-stable than higher-oleic-acid varieties for sustained high-heat cooking or deep frying, where a neutral oil or ghee remains the better choice.
Mildness is Arbequina's defining varietal characteristic, not a sign of lower quality. Its fatty acid profile naturally carries a higher proportion of polyunsaturated (linoleic) fat relative to bolder varieties, which is part of what produces its soft, fruity, almost banana-like aroma rather than a sharp peppery bite. The verified ɘ.3% free acidity and early-harvest timing confirm this is a genuinely high-quality oil — it is simply a different style from intensely peppery varieties like Picual or Coratina, designed for gentleness and daily usability rather than maximum polyphenol intensity.
