Arbequina
Olea europaea · Fruit
Top 10 pairings
Arbequina is a small Catalan olive cultivar prized above all for its oil — mild, sweet, buttery and lightly fruity, with gentle bitterness and almost no pungent throat-burn. Tiny, rounded and ripening from green through rose to a dark brownish-purple, it is one of the most widely planted olives in the world, grown both for early-harvest extra-virgin oil and, less often, cured as a small, delicate table olive.
Picking a good onedrag
Firm and glossy under a bright brineSlack and dull, the brine turned
SettledEveryday bestIt has dulled but stays dense. Use it in tapenade, pizza, roast chicken or braises.
The olivesA shade duller, skin still whole
Brine, jar or open tinSediment below, fruit still under
Squeeze one, once openGives a little, flesh still dense
Smell the open packSalty and sharp, a little vinegary
These cues are Olive's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
100%
Edible part
2.7 g drained · USDA records no refuse
2.7 g
Weight each
each one