The Arbequina olive variety is known for its high resistance to cold, low vigour, and low resistance to
calcareous soils. The size of its fruit is the smallest among the olive varieties cultivated in Spain, ranging from one to two grams.
Despite their small size, Arbequina olives are highly valued for their early production, high productivity and good fat yield, producing about 20.5% of oil, which places them among the varieties with the highest percentage of oil extraction. The oils produced by Arbequina are fruity, ranging from greenish to yellowish in colour, with soft and sweet aromas of apple and almond. They are slightly bitter and pungent, with a great smoothness.
Nutritional information
Average values per 100 g
ENERGY VALUE: 3700Kj/900 Kcal
TOTAL FAT: 100 g
OF WHICH:
SATURATED: 17.21 g
MONOINSATURATED: 73.07 g
POLYINSATURATES: 9.72 g
CARBON HYDRATES: 0 g
OF WHICH:
SUGARS: 0 g
FOOD FIBER: 0 g
PROTEINS: 0 g
SALT: 0 g
