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Spain Arbosana 2023 Medium Extra Virgin Olive Oil

$18.00$39.00

This exceptional Arbosana is a very interesting and complex, delicate oil with a notable flowery aroma characteristic of this uncommon variety. This early harvest oil is very unique, spicy, herbal with confectionary nuttiness and chocolate complemented by sweet fruity flavours with a hint of cinnamon. This distinctive EVOO is well balanced, satisfying, and full bodied.

Product Description

Arbosana
Spain
November 2023

This exceptional Arbosana is a very interesting and complex, delicate oil with a notable flowery aroma characteristic of this uncommon variety. This early harvest oil is very unique, spicy, herbal with confectionary nuttiness and chocolate complemented by sweet fruity flavours with a hint of cinnamon. This distinctive EVOO is well balanced, satisfying, and full bodied.

Acidity .34%
Peroxides 8.3
Oleic 73.76
Polyphenols 275
K232 1.79
Kosher Certified Orthodox Union

Arbosana olives have a sweet, fruity taste with nutty undertones – notes of green tomato and almond – and a medium level of astringency. Similar in many respects to Arbequina, they are generally more robust and have higher polyphenol levels along with a touch more pepper in the finish.

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.

Simple Uses

Seafood

Seafood

For 1 portion or 5 oz of seafood, use 1 tbsp of Oil and 1 tbsp of Balsamic. Seal together in a container and let stand 30 minutes or longer.
Salad

Salad

Drizzle 1 tsp of Extra Virgin Olive Oil or Flavoured Olive Oil combined with 1 tsp of White or Dark Balsamic over single portion size salad.

Vegetables

Vegetables

Use 1 tbsp of Olive Oil and 1 tbsp of Balsamic per 1 cup of roasted or sautéed vegetables. For every 1 cup of steamed vegetables, toss on 1 tsp of Olive Oil and 1 tsp of Balsamic.

Download complete list of simple uses.

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