Description
This oil is fresh! Aromas of fresh green artichoke and tarragon immediately fill the nose, along with culinary herbs and fresh-cut grass. These aromas translate into the flavour in perfect harmony, with the taste of grass, olive leaf, fresh artichoke, all blended with creamy avocado and notes of fresh lettuce. This arbequina is hardly bitter and offers a warming finish of green peppercorns and baking spices. The pungency is not very intense, but lingers and fills the senses.
Pair with fresh pasta, creamy cheese sauces, alfredo, or mornay-style sauces. Also lovely with creamy cheese like boursin or drizzled over labneh to mop up with fresh pita or crostini. Whisk into simple salad dressings and drizzle over fresh greens for a simple dressing that is buttery and creamy in both flavour and texture.
| 1,2 DAGS | 96.5 |
| Oleic | 67.91 |
| Acidity | .09% |
| Peroxides | 3.4 |
| Polyphenols | 274 |
| Crush Date | October 2025 |
Spain Green Arbequina 2025
Medium Olive Oil
Kosher Certification Orthodox Union
How is Extra Virgin Olive Oil made?
Extra Virgin Olive Oil is made by crushing olives to extract their juices. The crushed olives are then pressed to separate the oil from the solids and water. Finally, the oil is separated and filtered to produce the pure extra virgin olive oil we use for cooking and other purposes.
Cold-Pressed means that no heat or chemicals were used during extraction, preserving the oil's natural flavours and nutritional quality.
First-pressed means the olive oil was extracted in a single pressing, with no second pressing as in the case of some other oils, like seed oils.
