Arbequina Spanish Olive Oil

Extra virgin olive oil  - superior category olive oil obtained directly from olives and solely by mechanical means.

Arbequina olives are hand picked between November and January and cold pressed a few hours later. Pressing the olives in this traditional way optimally retains their flavor and provides a high-quality olive oil with low acidity.

In 2005 – 2006, the Spanish Ministry of Agriculture awarded first prize to the Montbrío del Camp cooperative for the high quality and fruity flavor of its Arbequina extra virgin olive oil. This oil has also won a number of leading international awards. For instance, the cooperation won first prize for the best, cleanest pressing system and mill.

Arbequina extra virgin olive oil can best be added to dishes at the last moment to retain its flavor. It's great with tomatoes, eggs, fish and bread, but also as an alternative to butter in mashed potatoes. The oil is also very suitable for steeping Oil & Vinegar's herb mixes in. It combines well with sherry vinegar, tomato vinegar, tomato pulp vinegar, strawberry vinegar and hibiscus vinegar. Dressing tip: 1/3 vinegar, 2/3 olive oil.