🫒 Arbequina

Arbequina is a Spanish oil olive cultivar, the most widespread in Catalonia: according to the IOC World Catalogue of Olive Varieties, it covers more than 55,000 hectares there. It is also known as Arbequí, Arbequín, Blanca and Blancal. Low vigour and early, steady yields have made it a leading cultivar for super-high-density orchards, and its oil is mild and fruity.

It has long been grown in Aragon, and in recent years it has been planted on a large scale in Andalusia, with more than 20,000 hectares of intensive orchards. Outside Spain, Arbequina is most widespread in Argentina; in Israel, together with Koroneiki and Askal, it is one of the three main cultivars for hedgerow orchards with rows spaced 1.7–2 × 4 m.

The tree has low vigour, comes into bearing early, gives high and consistent yields and is self-pollinating. That is why Arbequina became one of the 4–6 cultivars suited to super-high-density orchards of more than 1,300 trees per hectare. The fruits are small and almost symmetrical; their small size makes them hard to harvest with trunk shakers. The cultivar tolerates cold and saline soils but is susceptible to the olive fruit fly and Verticillium wilt.

The oil yield is high, and the IOC rates its flavour as excellent: the oil is fruity, green to yellow in colour, with mild, sweetish notes of apple and fresh almond. Arbequina is the basis of the Catalan designations of origin Les Garrigues (Lleida) and Siurana (Tarragona).

On the shelf. Arbequina oil is mild, so it is a gentle way into extra virgin olive oil. Its resistance to oxidation is low, though: look for the latest harvest on the label, keep the bottle away from light and heat, and do not leave an opened bottle standing for long.