Arbosana
Olea europaea · Fruit
Top 10 pairings
Arbosana is a small Catalan olive cultivar grown almost entirely for oil — fruitier, greener and a touch more bitter and peppery than its better-known stablemate Arbequina, with which it is usually paired in modern hedgerow groves. Tiny and rounded, ripening from green through rose to a near-black purple, it yields a fragrant, well-balanced extra-virgin oil with good stability and is one of the three workhorse varieties of super-high-density olive growing.
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