 ArbequinaOlive oil of the Arbequina variety is characterized by its fluidity and extraordinary fragrance. Arbequina olive oil is very fruity, with a slight apple taste, green grass, not very bitter or pungent, and of a sweet flavour. It's a smooth olive oil that is very fluid in the mouth, having specific attributes such as green almond and fresh cut grass flavour.
The intrinsic composition of Arberquina olive oil presents a medium-low content of oleic acid and a high level of polisaturated acids, which configure the olive oil's fluid characteristic. The stability of an Arberquina olive oil can be considered medium-low as well.
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 BarneaA relatively new cultivar, Barnea was selected and developed by Professor Shimon Lavee in Israel. Barnea was named for the Kadesh Barnea region in which it was found, on the border between the Sinai Desert and Israel.
Barnea has many advantages for the modern orchard. By the third year, it has given commercial yields of 10 tonnes per hectare with 20% oil content in Israel. It produces high-quality fruit for the top end of the olive oil market.
Barnea's fruiting potential is very high. It is propagated from cuttings that root easily and is only grown on its own roots. Flowering is relatively early, as is green maturation. Full black maturation is in mid season. Barnea responds well to mechanical harvesting. The cultivar was developed for oil extraction, but also is suitable for high-quality black pickles. Under full irrigation, the oil content can reach the significant yield of 20-23%. |
 Californian MissionIts name, most likely, is related to its origin, the Franciscan missions who were established throughout California.
The olive oil derived from this variety show a good level olive fruitiness, with hints of green apple, somewhat bitter and a bit more pungent although the overall sensation when tasting is sweet. The flavour with the most emphasis is almond.
The intrinsic composition of Mission olive oil is characterized by its high content of oleic acid and low content of linolenic acid, which gives the oil a very dense feeling when tasting. The stability of this olive oil can be characterized as medium/low.
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 FrantoioFrantoio olive oil can be characterized as very fruity with a wonderful aroma as well as being extremely fruity the oil also has a hint of green apple, with a scent of green leaves and grass, a small bitterness and more so pungent flavour, although nonetheless the sensation which this olive oil leaves is sweet, somewhat astringent and an almond flavour.
The intrinsic composition of Frantoio olive oil presents a medium-high content of oleic acid, with a medium content of linolenic and palmitoleic acid. The stability of Frantoio olive oil in becoming rancid can be considered average.
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 PicualThe Olive Oil derived from Picual Olives has a strong personality, with specific characteristics that allow an olive oil connoisseur to easily identify it. These characteristics are an intense olive fruit flavour and aroma with its dominant positive attributes being its bitter and pungent taste, which becomes smoother with time. When tasting a Picual olive oil two specific attributes stand out in its flavour that give the oil a great personality, they are fig and fresh bark.
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