Arbequina Extra Virgin Olive Oil – Marcella The Cheesemonger International Guilde des Fromagers
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Arbequina Extra Virgin Olive Oil

This week The Lady added a new offering at the kiosk: Olivista 100% Arbequina Extra Virgin Olive Oil.

This EVOO is from California and The Lady brought some home for The Man and your favorite Feline Foodie (that would be me) to enjoy. Before I proceed, let me explain that this oil is going to be an especially nice addition around the manse for me. I am fastidious about having a clean and perfectly groomed coat and Arbequina EVOO will assist me greatly in keeping my coat in perfect shape for the days when catting around is on the agenda. The lovely Mathilda should swoon when next we meet… but I digress, allowing my ego to get in the way of my critic-type duties… but, heck, this is “all about me”…

The Lady and I did some research this morning to bone up on the Arbequina Olive. Although named after the Catalonia (Spain) town of Arbeca, some believe that this olive variety originated in Palestine. Today it is grown in Aragon, Andalusia and Argentina. It was introduced into Central California’s San Joaquin with the assistance of the experts from the University of California, Davis. (In 2008, UC Davis, opened the Olive Center, with 30 faculty researchers, olive groves and even a new olive press. It’s focus is olive oil.)

The Arbequina Olive has a high oil content which makes it perfect for olive oil production. The tree is small, as is the fruit, which it makes hand-harvesting easy.

The September 2009 issue of Cook’s Illustrated has an article comparing California Olive Oils to those imported and until recently considered unrivaled. Not anymore. Cook’s found that the 100% Arbequina EVOO stood up and even surpassed, in flavor and quality, many of the European EVOOs.

The Lady served the Olivista 100% Arbequina EVOO straight and with a small dollop of Modena Balsamic Vinegar. We dipped freshly-baked French Baguettes in the oil and savored the flavors.

This EVOO is buttery and has little bitterness (bitterness is NOT a bad thing in EVOO, but it does require one to “acquire a taste” for it); there was a sweet and floral aftertaste and left a clean palate. The Lady thought she could taste a bit of apple and even a little artichoke. The Man, who likes his EVOO, on the mild side was quite taken with this EVOO and has requested that The Lady add it to the cruet of oil that sits on the dining table of the manse. And in The Lady’s book, if The Man wants it; he gets it… they make such a cute couple… after 30+ years together…

And incredibly, The Lady is selling this superior EVOO for $7.99 a pound… such a deal!!

This is my first venture into reviewing EVOO and I enthusiastically give Olivista’s 100% Arbequina EVOO 4 Paws out of 4 Paws (cause that’s all I’ve got).

Serving Suggestions: Dipping is the perfect use of this EVOO. It is also excellent for cooking and tossing pasta.

We found a video featuring the Arbequina Olive and thought you might enjoy viewing it:

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