The Fascinating Arbequina Spanish Olive: A Gem in Your Orchard
The Arbequina olive is one of the most beloved olive cultivars in the world, prized for both its adaptability and the unique quality of its fruit. Originally from the village of Arbeca in Catalonia, Spain, this tree has become a global favorite among home growers and professional olive producers alike.
A Graceful, Hardy, Productive Tree
Arbequina trees are known for:
- Compact size and graceful, weeping branches that fit beautifully in both landscapes and containers.
- Grow well in Zones 8–10 outdoors and even in containers in cooler regions with winter protection.
- Self-fertile, meaning one tree can produce fruit by itself, though more trees mean larger harvests.
- Drought-tolerant and relatively low-maintenance, making them ideal for both new growers and seasoned orchard keepers.
Mature trees can reach 15–20 feet tall with a similar spread, offering both shade and ornamental beauty in your yard.
What Arbequina Olives Are Like
The olives themselves are:
- Small, symmetrical, and highly aromatic, ideal for both eating and oil production.
- Often harvested when the fruit turns from green to a deep brown-black color on the tree, usually in late fall or early winter.
- Known for high oil content, producing buttery, fruity olive oil with a mild profile that’s especially lovely drizzled on salads, bread, or farm-fresh vegetables.
Because Arbequina olives are small, they stand out in texture and taste and are a favorite for home curing and artisanal oil production.
Care & Harvest Tips for Your Arbequina Tree
Whether planted in the ground or a large container:
- Sunlight: At least 6 hours of direct sun daily is ideal for fruit production.
- Soil: Well-draining soil keeps roots healthy. Olive trees tolerate a range of soil types but hate being waterlogged.
- Water: Regular watering in the first year helps establish roots, then taper back. Olive trees are quite drought-tolerant once mature.
- Pollination: Self-fertile, so one tree is enough, though companions increase yield.
As harvest arrives in late fall, you’ll begin picking olives that are perfect for curing or pressing into your own olive oil.
How to Make Your Own Jar of Brined Arbequina Olives
Fresh olives must be cured before eating to remove their bitter compound (oleuropein). The ancient technique of brining olives produces rich, tangy flavor and wonderfully preserved fruit you can enjoy all year.
Recommended Tool for Home Olive Curing
If you plan to cure olives even once, this is one tool that genuinely makes the process easier, cleaner, and more successful:
Masontops Pickle Pipe Fermentation Kit (Wide Mouth Mason Jars)
This simple system allows gases to escape during fermentation while keeping oxygen out, which is exactly what you want when curing olives in brine. It dramatically reduces mold, eliminates daily burping of jars, and gives you consistent results without stress.
Why it’s especially great for olives:
- Keeps olives fully submerged and protected
- Perfect for long brining periods (weeks to months)
- Reusable, food-safe, and easy to clean
- Also works for pickles, sauerkraut, kimchi, and fermented veggies
If you already own mason jars, this kit turns them into a reliable olive-curing setup without buying specialty crocks. It’s one of those tools you’ll reach for year after year once you start curing your own harvest.
Brined Olive Recipe with Lemon & Rosemary
Ingredients:
- Fresh Arbequina olives (rinsed)
- 1 gallon water
- 2 cups kosher salt
- 1/4 cup white vinegar
- 1 lemon, sliced
- 2 cloves of garlic, crushed
- 2 sprigs fresh rosemary
- Bay leaf (optional)
Steps:
- Prep your olives: Clean and rinse well, then slit or lightly crush each olive to help the brine penetrate.
- Make the brine: Bring water to a boil, dissolve salt, and let cool. Stir in vinegar, lemon, garlic, rosemary, and bay leaf.
- Jar them up: Place prepared olives into clean jars and pour the cooled brine over them, ensuring olives are fully submerged.
- Cure & store: Seal jars and keep in a cool, dark place. Check periodically. If mold appears, skim it off. Over time, the olives will deepen in flavor and be delicious with salads, antipasti plates, pizzas, and more.
Many growers say that curing can take several weeks to months, and the smaller Arbequina olives often absorb brine well and emerge rich and nuanced.
Why Home-Grown Arbequina Olives Are So Special
Arbequina olives produce:
- Rich, expressive olive oil with buttery sweetness, ideal for drizzling or cooking.
- Tender, flavorful table olives when cured correctly.
- A deeply rewarding experience. From orchard to jar, there’s nothing quite like tasting olives you grew yourself.
If you’re curious about Arbequina olives and want fresh olives this harvest, reach out to us at 480-256-2306. We provide a U-Pick experience.
And don’t forget to follow us for more farm wisdom, recipes, and orchard inspiration on Facebook, TikTok, Instagram, and Pinterest.
Affiliate Disclaimer
Some links above are affiliate links, meaning we may earn a small commission at no extra cost to you if you purchase through them. We only recommend products we genuinely think are useful for your olive-growing and curing journey.
