Arbequina Olive

It is the small and tasty olive that has been cultivated for more than a thousand years in our regions El Priorat, la Ribera d’Ebre and la Terra Alta. Like all the region’s products, stands out for its concentration and clarity of aromas and flavors.

Regarding its method of production, we can say that the task of collecting the fruit in the field by our farmers begins at the end of September, beginning of October. Once we have it in the oil mill, we select it by size and color, separating those that do not meet our quality requirements and using only the best ones for canning. Once classified, they are immediately placed in jars where they are stored. He adds water, salt and the corresponding aromatic herbs, and this is where the preparation process begins, which we control weekly.

After a few months, they are ready to package. We package our products by hand, using glass or plastic containers with different formats, aimed at supermarkets and the hospitality industry.

To give some ideas, we can use the Arbequina olive to accompany salads, appetizers, lunches (the typical Catalan bread with tomato, with sausage) and also with all kinds of dishes as a companion.

Ingredients: Arbequina olive, water, salt, and aromatic herbs.

The arbequina is characterized by great resistance to cold, very low vigor and low resistance to calcareous soils. The size of its fruit is the smallest of the varieties grown in Spain, between one and two grams.