The Arbequina olive
It is the most widespread variety in Catalonia, originating in the village of Arbeca, where our olive mill and some of our oldest plantations, cultivated for generations, are also located.
Our oil consists mostly of traditionally grown oil; only a small portion is obtained through intensive cultivation.
This cultivation method is complex and provides "body," while the young olive trees, which are irrigated, contribute to the product's freshness. The goal is to achieve a balance in order to offer the best possible product.
At the beginning of the harvest, the olives are yellow, then green, purple, and finally black, until the first frosts set in mid-December and the olives are damaged.
The tree freezes. The oil obtained at the end of the harvest is no longer bottled.
The oil varies greatly depending on the harvest time and the ripeness of the olives. At the beginning, it is fresh and fruity, at the end of the harvest it is yellowish and sweet. Although they come from the same olive variety, their taste is very different.
