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Collection: Oils

Arbequina

Unique and defined | 0.5L

Arbequina oil wins over anyone trying it for the first time, and is characterised by its sweet flavour and delicious balance between slight bitterness and subtle spiciness.

Thanks to these properties and its smooth and delicate nature, it is renowned for being an excellent complement to vegetarian and vegan diets, for dressing fish and seafood, and for playing an important role in confectionery.

What do professional chefs ask of Arbequina olives? That they are fresh. Here at Molí Coloma, we have a simple explanation of how to achieve this: “these olives are picked when they are optimally ripe, and the time between harvesting and pressing the fruit is reduced to 60 minutes. The olives never touch the ground. They do not fall off; they are picked directly from trees”.

Allow this delicious extra virgin olive oil to win you over, as it masterfully combines all its nuances.

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TASTING NOTE

An oil with very low acidity. Balanced and complex in its profile, ripe olive fruitiness identifiable on the nose and palate, with a large array of secondary plant aromas, particularly apple and banana.

Hints of other ripe fruits—such as almond, tomato, fennel and artichoke—can also be detected.
Retronasal notes of kiwi, banana skin and green apple.

On the palate, the flavour is nutty with a slight sweetness and a final astringency that does not interfere with the oil’s profile. Overall, it is a very balanced, harmonious oil with the distinct hint of sweetness characteristic of this variety.

Elaboration

Chemical analysis

Once the olives have been harvested, they are taken to the mill as soon as possible to be ground. We clean the fruit, mill it properly and malax and centrifuge it for a short time at a temperature of 28 degrees or below to obtain oils of the highest quality.

Chemical analysis

Maximum acidity: <0,3º

Peroxide index: <20

Wax (mg/kg): <150

K270: <0,22

Arbequina and it's pairings

This variety belongs to the family of sweet, fluid and mildly frui- ty oils. It can accompany many ingredients, such as ripe toma- toes and cold soups like gazpacho and salmorejo.
It can also be served with good bread, made with salt, so you can enjoy the full range of flavours it offers.

Olis Molí Coloma