Scandalusia Premium Arbequina Extra Virgin Olive Oil – 250ml

Single Estate · Cold Extracted · Cádiz, Spain

Harvested in the hills of Cádiz and pressed at a local mill to preserve freshness, our Arbequina challenges expectations. This is not a flat or neutral extra virgin olive oil (EVOO). With very low acidity (0.21%) and a clean, smooth entry that sharpens into a subtle phenolic bite, our EVOO shows structure and personality rarely found in this variety.

Production was limited to 3,500 litres for the season. Every bottle comes from a single estate and a single variety, while blending oils made from olives harvested in early October and late November 2025. This approach creates a more layered profile; fresh and green from early harvest fruit, rounded by the softer depth of later-picked olives.

Cold extracted and mechanically produced, this Arbequina EVOO is versatile yet precise. It excels as a finishing oil, for salads, vegetables, bread, and refined everyday cooking. It also performs exceptionally well in baking, where it can replace butter for a cleaner, more aromatic result.

Flavor Profile

Fresh · Balanced · Lightly peppery

Medium fruitiness with a clean, structured finish

Product Highlights

• 100% Arbequina

• Single-estate production

• Cold extracted

• Naturally occurring polyphenols

• Made in Spain

Official Physicochemical Quality Metrics (Based on accredited laboratory analysis)

• Acidity: 0.21% (EVOO limit: 0.8%)

• Peroxide Value: 10.3 meq O₂/kg (limit: 20)

• K232: 2.42 (limit: 2.50)

• K270: 0.15 (limit: 0.22)

• ΔK: −0.003 (limit: ±0.01)

• Ethyl esters: 31 mg/kg (legal limit: 35 mg/kg)

Polyphenols

• Total biophenols: 140 mg/kg (expressed as tyrosol equivalents)

Key Antioxidants Present

• Oleocanthal: 42 mg/kg

Responsible for the peppery throat sensation

• Hydroxytyrosol: 1 mg/kg

• Tyrosol: 3 mg/kg

Fatty Acid Profile (Highlights)

• Oleic acid: 66.14%

• Palmitic acid: 15.94%

• Linoleic acid: 11.56%

• Linolenic acid: 0.82%

• Total trans fats: 0.03% (well within EVOO limits)