Arbequine Olives

Originally from Catalonia and principally grown in the provinces of Tarragona and Lleida,under the respective denominations of origin of Siurana and Garrigues. Currently this variety has also spread to other areas of Spain such as Andalusia, Castile and Extremadura.
Known for its excellent quality, the oils produced are fruity, and well balanced. They have a good oil content..

La Farga, Morrut and Seville Olives are grown in the regions of Valencia and Catalonia, as well as in the Lower Ebro valley (Baix Ebre)  and Montsià.

The Empeltre Olives are spread out between Aragon and part of Catalonia (Terra Alta and Ribera d’Ebre) and the Balearic Islands.
They are highly productive and result in a good quality oil.

The Picual Olive is grown mainly in Jaén, Granada and Cordoba. It has a high oil content.
The oil is fruity, slightly bitter and has a high oleic acid content.

The Blanqueta Olive comes from the region of Valencia and is grown throughout the Levante region.

The Hojiblanca Olive is grown in the provinces of Cordoba, Seville and Malaga. It is used as much for making oil as it is for cured olives.

The Cornicabra Olive is a variety which is used in the provinces of Toledo and Ciudad Real. It is well respected for the quality of its oil.

10 Reasons for eating Extra Virgin Olive Oil

  • It is the only oil which is obtained by purely mechanical methods.
  • It is in effect natural olive juice.
  • It is the most vitamin-rich of all the oils (vitamins E,A and D) and the only one with poly-phenols, highly effective natural anti-oxidants.
  • It is the healthiest of all the oils and also the easiest to digest.
  • It is a nutritious product. Despite its calories, some recent studies have started to suggest that it does not lead to weight gain.
  • It is beneficial to bone growth, brain development and the nervous system as it contains oleic acid.
  • It is perfect for circulatory and cardiovascular diseases and it also reduces cholesterol.
  • It is good for the skin thanks to its high content of vitamin E.
  • It is better for frying as it can reach temperatures of more than 180ºC
  • It is also cheaper as it can be used more than once.
  • It gives the best taste to sauces, salads, stews and is the only one which does not leave a greasy aftertaste after eating.

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