About this oil
Quaryat Arbequina is an extra virgin olive oil of the variety Arbequina, produced in Granada, from the harvest 2025/2026, crafted by Quaryat Dillar.
Sensory profile
| Descriptor | Intensity (1-10) |
|---|---|
| Frutado verde | 6.5 |
| Amargo | 2 |
| Picante | 3.5 |
| Verde hierba | 5 |
| Dulce | 4 |
| Almendra verde | 4.5 |
| Plátano fruto | 5.5 |
| Tomate rojo | 5.5 |
| Nuez verde | 4.5 |
| Frutos secos | 4 |
| Papilla de frutas | 5.5 |
| Compota de manzana | 5 |
Frutado verde
Amargo
Picante
Verde hierba
Dulce
Almendra verde
Plátano fruto
Tomate rojo
Nuez verde
Frutos secos
Papilla de frutas
Compota de manzana
Sensory star crafted by Mercedes Uceda. With every order from Molino & Cata you receive a printed copy of this tasting sheet.
© Molino & Cata. Commercial use not authorised.
Tasting notes
A green grass aroma with notes of fruit puree and green almond, with red tomato and banana appearing at the end. On the palate it enters very sweet, with an enjoyable peppery touch appearing at the finish. The aftertaste recalls apple compote and green walnut.
Pairing
This extra virgin olive oil is ideal for making sauces and mayonnaises. For use in baking and pastry, contributing almond-like touches. For pairing with natural yoghurt and with steamed white fish.
Mercedes' expert opinion
The altitude of Dilar gives this Arbequina something that lowland ones do not have: complexity. It is not just sweet and smooth — there is a peppery touch at the end that surprises, and that aftertaste of apple compote and green walnut that reveals we are tasting a mountain Arbequina. The Velasco family has managed to make a variety that many consider simple tell a far more interesting story.
Know every detail
All about Quaryat Arbequina
The same Las Animas estate in Dilar, the same altitude between 1,000 and 1,300 metres, but with the Arbequina variety. The result is an Arbequina different from those of lower areas: the altitude and cold bring an aromatic complexity that is uncommon in this variety.
The Velasco family cares for this variety with the same protocol as the Picual: harvested green, processed on the same day at the estate's mill, cold extraction. No intermediaries, no olive storage, no delays.
An ideal oil if you are starting to explore quality extra virgin: it has enough flavour for you to notice the difference from what you buy in the supermarket, but without the intense bitterness that can put off those who are not used to it.
Certified as a Sierra Nevada Natural Park Product.
Why it's in Molino & Cata
It is the oil we recommend most to anyone who walks into the oleoteca saying 'I want to try something good but not too strong.' Smooth, accessible, from just around the corner. And when we tell them it comes from the foot of Sierra Nevada, at 1,000 metres, they buy it without a second thought.
Keep exploring
Experiences
Learn to taste this oil
Book a guided tasting with Mercedes Uceda at our oleoteca in Granada and discover the sensory attributes of extra virgin olive oil: fruity, bitter and spicy.
Book a tasting →Training
Learn the language of EVOO
Courses for professionals and enthusiasts. Master the sensory vocabulary.
Production
How an oil like this is made
From olive to liquid gold. Harvesting, milling and extraction.
Learn more about EVOO
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Quaryat Arbequina
16,05 €EUR
· martes, 14 de abril
