American Olive Farmer Arbequina

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Arbequina Review

Early harvest single cultivar Arbequina olive oil from Corning, California.

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Oil type : Extra Virgin Olive Oil

Certified organic olive oils use organically grown olives and meet organic production standards for their region. Extra virgin olive oil is the highest quality olive oil. By definition it must have some fruity flavor, zero defects, free fatty acid level below 0.8%, and be derived by cold extraction below 27°C ~ 80°F.

Cultivars : Arbequina

There are hundreds of olive tree varieties, each with its own distinct taste and aromas.

Intensity : Medium

Intensity correlates to the amount of bitterness and/or pungency experienced when consuming an extra virgin olive oil. An olive oil with little bitterness that creates little to no sensation in the back of the throat is considered mild. A very bitter olive oil that causes a slight burning or spicy sensation in the mouth and throat is robust. We rate intensity between 5 values: Mild, Medium, Medium Robust, Robust and Extreme.

Acidity : 0.18%

Acidity is one of the quality parameters set by the IOC for extra virgin olive oil. By definition extra virgin olive oil must have a free fatty acid level below 0.8%. Acidity CANNOT be detected by sensory analysis. This value is always determined by a laboratory.

Harvest Date : November 2023

As a fresh food product, properly stored olive oil should be consumed within 2 years from the time of harvest for best flavor. Harvest runs from October through January in Northern Hemisphere regions, and from April through July in Southern Hemisphere regions.


This American Olive Farmer Arbequina is medium intensity and one extremely versatile oil. Arbequina is the most common olive cultivar grown in California. It lends itself well to high-density and super-intensive growing environments. Dominating the California landscape, Arbequina has undergone much research and experimentation throughout the state.

American Olive Farmer is a women-founded and women-led company, created by Liz Tagami, who is no stranger to the olive industry. All her oils are certified through the Olive Oil Commission of California, and she collaborates closely with the UC Davis Olive Center, Extra Virgin Alliance and other notable olive oil associations.

The unique quality of California Arbequina olive oil is that it’s typically quite green and fresh. Compared to a typical Spanish Arbequina, which is typically very mild, buttery and sweet. This oil displays a beautiful aroma of fresh-cut grass, artichoke and granny smith apple. The flavour is buttery and with a creamy viscosity. Notes of fresh green lettuce, green almond, fennel, mint, and lingering green peppercorn finish. This example of Arbeuqina is truly vibrant full of flavour and well-balanced. In the mouth, the flavour is round and full. The harmony between aroma and flavour is notable as is the persistency of the lingering finish.

Bottled in a generous 750ml size, this American Olive Farmer Arbequina oil is a versatile kitchen counter staple. Perfect for use in aioli and sauces, drizzled over a Caprese salad, or used with mild cheese and or even a traditional Atayief. Ideal with fish, lake trout with lemon, olive oil poached halibut, and cedar plank salmon, to name a few. It’s mild enough to be a perfect pair for baking, olive oil bundt cake or Partridge Berry Breakfast Rolls.

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Tasting Notes
Artichoke, Green Apple, Tomato leaf, Leaf Lettuce, Green Peppercorn
Recommended Uses
Cooking, Baking, Salads, Vegetables, Meze
Packaging Notes
Packed under a nitrogen blanket in a dark brown glass bottle to prevent oxidation and photooxidation during storage.

Arbequina Flavor Profiles



Origin Country


Origin State/Province




Harvest Date

November 2023


American Olive Farmer


American Olive Farmer


From $39.50

Arbequina Pairs Well With


The perfect companion to fresh, roasted, and grilled vegetables.


Toss with fresh pasta, use in Carbonara or as a final drizzle over a steaming bowl of Ramen.


Delicious in savoury baking, baked into bread, or drizzled over hot toast.

About me, Emily

Olive Oil Sommelier, level 2, an expert in sensory analysis and judge at international olive oil competitions. Educated at the International Culinary Center and the National Organization of Olive Oil Tasters (O.N.A.O.O), I share transparent, authentic, quality education all about olive oil.
Emily Lycopolus Headshot Sitting on a grey couch

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