Our new variety, selected for its great adaptation to cold climates and plasticity to acquire the characteristics of the agrological environment that surrounds it, resulting in exceptional oils due to the unique conditions that develop on our estate. Its herbaceous and sweet fruity aromas are very characteristic, making it suitable for novice consumers or the youngest members of the household. Its aroma of fresh fruit puree and sweet taste will help them delve into the world of the Mediterranean diet and healthy eating. It is worth noting its high content of volatile minor components, which are those that provide a unique essence and can only be obtained through a meticulous production process. Presentation: 500 ml. General Characteristics: The name of the variety Arbequina comes from the Catalan town of Arbeca, as it was the Duke of Medinaceli and Baron of Arbeca who introduced this variety to Spain, originally from Palestine. Its main development area is in Catalonia and Aragon, although today this variety is being developed with tremendous potential (nationally and internationally) thanks to its ability to be grown in intensive and super-intensive plantations. It has an early entry into production and high productivity per olive tree, good fat yield, cold resistance, and tolerance to certain diseases typical of the olive grove. The fruit is small and round. The small size can be a problem in harvesting with shakers, which is why its use in super-intensive systems has been very well accepted. In contrast, its low oleic acid content provides it with very low stability, although this detail also offers softer and more interesting oils for novice consumers and children. Production: Harvest date: October / November, early harvest. Irrigation: automated system with moisture sensors. Harvesting system: branch shaking to detach the fruits directly from the tree without touching the ground. This avoids strong impacts, thus taking care of our olives. Harvesting temperature: harvesting is avoided in high temperature hours, so if the day is very hot (over 35°C), the workday is shortened according to the temperature. Time between harvest and production: less than 3 hours. Production system: continuous two-phase system, cold extraction (below 27°C), minimizing contact with water. Filtration: continuous filtration after the extraction process. We remove moisture and impurities that may remain in our olive juice to give it a longer shelf life. Storage: stainless steel tanks preserved with nitrogen. Color: golden. Nutritional information: Average values per 100 ml. Energy value: 900 kcal/3,700 kj. Fats 100g, of which: Saturated: 14 g. Monounsaturated: 78 g. Polyunsaturated: 8 g. Carbohydrates, of which: Sugars: 0 g. Polyols: 0 g. Starch: 0 g. Dietary fiber: 0 g. Proteins: 0 g. Salt: 0 g. Vitamins and minerals: 0 g. Organoleptic Characteristics: Delicate fruity aroma of olives and other fruits, with fruity notes of apple, pear, green banana, green almond, and light herbaceous touches. Its entry into the mouth is sweet, very elegant, with almost imperceptible bitterness and balanced spiciness. The aftertaste is very fruity, with sweet fruit, green banana, and subtle hints of green almond predominating. This oil is characterized by its harmony, complexity, and balance in its olfactory-gustatory notes. The characteristics of delicate fruitiness and low bitter and spicy attributes make this Arbequina Extra Virgin Olive Oil essential for those who appreciate mild oils and subtle notes in their recipes. The complexity of this Arbequina EVOO provides a range of sweet fruits and herbaceous green touches that lead to perfect combinations with delicate foods. As a major healthy component, we can mention the volatile components, which provide very special and complex aromas that are not found in other oils. They are the typical aromas of natural fruit juice, only obtained through mechanical procedures. However, the ratio of monounsaturated, polyunsaturated, and saturated fatty acids is ideal for preventing coronary diseases and reducing bad cholesterol (LDL) while increasing good cholesterol (HDL).