Arbequina Olive Oil
Arbequina produces delicate, mild oil with sweet characteristics and low bitterness. This Spanish variety creates oil with notes of green apple, banana, and sweet almond, with minimal pungency. Known for early ripening, cold tolerance, and producing approachable oil ideal for those sensitive to bitter or peppery oils.
117
Oils
60
Mono
54
Blends
Results
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Sensory Profile
Fruitiness 4.2
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 3
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 3.2
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 7.2
Polyphenols are naturally occurring compounds found in olives and other plants. In olive oil, reported phenolic content is a chemistry measure that can be associated with bitterness, pungency and oxidative stability; total phenols are not interchangeable with hydroxytyrosol-plus-derivatives measurement used for the EU-authorised wording.
green apple banana sweet almond mild
Estimated Based on profiles for: Arbequina .