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.
|
| 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. |
| Nutrient | Per Serving | Per 100g/ml | % DV* |
| Energy | 119 kcal / 497 kJ | 796 kcal | 6% |
| Total fat | 14g | 91.6g | 18% |
| — Saturated fat | 2.1g | 15g | 11% |
| — Monounsaturated fat (Omega-9) | 9.6g | 65g | — |
| of which Oleic acid (65–72%) | ~9.3g | ~66g | — |
| — Polyunsaturated fat (Omega-6) | 1.6g | 11g | — |
| — Trans fat | 0g | 0g | — |
| Total carbohydrates | 0g | 0g | 0% |
| Protein | 0g | 0g | 0% |
| Sodium | 0mg | 0mg | 0% |
| Vitamin E (alpha-tocopherol) | 1.7mg | 12mg | 11% |
| Vitamin K | 7.9 mcg | 53 mcg | 7% |
| Polyphenols (total, early-harvest) | ~3–6mg | ~20–40mg | — (no DV) |
| Free acidity | <0.3% (verified, premium EVOO threshold) | — | — |
