ARBEQUINA

ARBEQUINA OF THE TORREVELLA FINCA

The oil of the "Arbequina" variety is characterized by its fluidity and its extraordinary fragrance. It is a very fruity oil, with a slight apple flavor, herbaceous green, very slightly bitter and spicy, with a sweet taste.
It is a smooth and very fluid oil on the palate, with specific attributes being the green almond, alloza, and the flavor of freshly cut grass.
Regarding its acidic composition, it has a high content of oleic acid and a high level of polyunsaturated fatty acids that give it its fluidity.
feature.
It has a medium content of vitamin E (α-tocopherol) and a medium content of total polyphenols, which provides softness and sweetness to its oils. The stability to rancidity of the oils of the “Arbequina” variety can be considered medium.


Acidity 

0,12 º

Polyphenols (ppm caffeic acid)

270

Bitterness (K225)

0,124

Fatty acids (%)

Palmitic (C 16: 0)

11,81%

Palmitoleic (C 16: 1)

0,96%

Stearic (C 18: 0)

2,06%

Oleic (C 18: 1)

76,06%

Linoleic (C 18: 2)

7,50%

Linoleic (C 18: 3)

0,47%

TASTING GRAPH

DENOMINATION

La Arbequina receives this name for its area of ​​origin, probably close to the Lleida town of Arbeca.

IMPORTANCE IN OUR CROP

It is the most important variety of Finca Torrevella, where it occupies
more than 20 hectares.

AGRONOMIC CONSIDERATIONS

Low vigor, open bearing and medium-high crown density. It is considered self-fertile. Early entry into production and high and constant productivity. The fat yield is high and the quality of the oil is excellent, although it has medium stability.

MORPHOLOGICAL CHARACTERS

Hoja: Black in color when ripe. Small size, with spherical and symmetrical shape. The apex is rounded and has no nipple. The maximum cross section is circular and slightly offset towards the base.
Average pulp / bone ratio.

Fruit: Symmetrical ovoidal shape, rough surface, with seven to ten fibrovascular grooves grouped next to the suture. The base and the apex are rounded. The latter presents mucron. The maximum cross selection is circular and centered.

Bone: Symmetrical ovoidal shape, rough surface, with seven to ten fibrovascular grooves grouped next to the suture. The base and the apex are rounded. The latter presents mucron. The maximum cross selection is circular and centered

 

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