As I said, this is one of my favourites. It is grown extensively in the Pays catalan and Spanish Catalonia. The small tree is wonderfully adapted to growing on hilly, stony and difficult ground and produces abundant, small, oval olives, which generally have to be picked by hand. This variety produces a clear, well-balanced golden oil with a flavour variously described as reminiscent of melon, almonds, apples or ‘orchard fruits’; I would say that it is mellow, with a fine grassy aftertaste but little pepperiness. Arbequina is eaten uncooked in salad dressings or on fish, seafood, cooked vegetables, and in mayonnaise and aïoli. It can be used in cooking, but bear in mind that it burns at a lower temperature than some oils, so keep the heat moderate.