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Brussel Sprouts

Arbequina EVOO

  • $ 15.95

Arbequina EVOO

Arbequina EVOO was produced in early May, this early harvest Arbequina displays a creamy mouth feel and a nice pungent finish. Notes include savory artichoke and fresh cut grass. Lingering spiciness.

  • *Polyphenols: 257  ppm       
  • *FFA:  0.10
  • *Oleic Acid: 72                  
  • *Peroxide: 5.3
  • *DAGs:  95.5                         
  • *PPP: <1.0

Organoleptic Taste Panel Assessment:

Fruitiness: 5.0  Bitterness:  3.0  Pungency: 4.0 

As measured at the time of crush. Country of origin:  (Chile)

Medium Intensity

*Crush Date: May 2017


Shaved Brussel Sprouts with Arbequina, Lemon Olive Oil & Parm Cheese


  • 1 pound Brussels sprouts, stem end trimmed off
  • 2 large shallots, thinly sliced
  • 1/4 cup shave Parmesan cheese
  • 1/4 cup InfuseMe Arbequina Extra Virgin Olive Oil
  • 1 tablespoon InfuseMe Lemon  (fused) olive oil
  • 2 tablespoons fresh squeezed lemon juice
  • sea salt to taste
  • fresh ground pepper to taste


  • Shave or slice the Brussels sprouts as thinly as possible.  This can be done on a mandolin, using the slicing disk of a food processor, or simply by using a very sharp knife coupled with decent knife skill.
  • In a large saute pan, heat the arbequina olive over medium-high heat.  Begin by sauteing the shallots until they just begin to caramelize on the edges.   Add the shaved brussels sprouts and saute, stirring frequently until they are just barely softened, and begin to caramelize on the edges a bit.
  • Add the lemon juice and adjust the seasoning with salt and pepper to taste, and toss well to combine.  Serve drizzled with the fused lemon olive oil and shaved Parmesan cheese.
  • Serves 6 as a side

Arbequina EVOO is perfect with any salad or meal