 Arbequina is one of more than a thousand different varieties of olives known in the world. This particular variety was 'rediscovered' not so long ago on the arid plateau near the village of Arbeca (earlier: Arbequa), in the Catalonian region of Les Garrigues (Catalonia). Arbequina means 'girl from Arbeca'.
According to tradition, the Duke of Medinaceli---who was also Lord of Arbequa--- brought the first seeds to Spain after having visited Jerusalem during the Middle Ages, where he had become enchanted by the taste of this extraordinary olive oil. After the industrial revolution, however, the dukedom's olive groves were more or less abandoned, since as many as seven kilograms of those olives were needed to make a single litre of oil. In contrast, the same amount of oil could be obtained from just four kilos of the (relatively bitter-tasting) Picual variety grown in Andalusia in the south of Spain.
Just 30 years ago, the tide turned once again for Arbequina olives. Well-to-do consumers rediscovered the exquisite taste of this forgotten variety and began to value them. The market compensated the farmers for the lower yield. The neglected olive trees, by now hundreds of years old, were once again cared for and harvested. And young specimens were planted as well.
  Arbequina olives are small and round. As they grow, their colour changes from light green, to pink and finally to dark purple. They are harvested in November, which is earlier than most other varieties. The colour of the oil varies from emerald green to golden yellow, depending mainly on the moment of harvest. By now, the taste has become world famous. Click on 'About Us' for a description of how it tastes.
Can Solivera 100% Arbequina extra virgin olive oil comes directly from the 'source': wrinkly olives from the stubby, contorted and often very old olive trees growing on the arid plateau surrounding the villages of Les Borges Blanques and Arbeca (Catalonia). The olive juice is obtained through a first cold extraction by means of a modern centrifuge to retain as much as possible of the original scent and taste. A second centrifuge helps to extract the oil from the olive juice (alpechín), making use of the difference in specific gravity.
The majority of the Spanish Arbequina harvest is purchased each year by Italian companies. The oil forms the core component in numerous exclusive 'coupages' that are exported from Italy to every corner of the world.
 
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