FREE STANDARD DELIVERY when you spend £80 - order before 11am to get it the next day

Brindisa 100% Arbequina X.V. o/o, 1L tin

Brindisa Arbequina olive oil

£11.95 (Each)

  • In Stock
  • Vegetarian Product
  • Vegan Product
  • Gluten Free Product

An extra virgin olive oil produced in Navarra, the most northerly commercial growing area in Spain. The oil is made with 100% Arbequina olives, a variety best known in Catalonia.

The finished oil is sweet and grassy with hints of green tomato and a lightly peppery aftertaste.

Olives (Arbequina)
Storage & Care
Keep in a cool and dry place away from direct light
Nutrition Per 100g
Energy3404kJ / 828kcal
   of which saturates14g
   of which sugars0g
* Typical values per 100g

Aceites La Maja

Aceites La Maja was founded in 1997 in Mendavia, Navarra, the most northerly commercial olive growing region in Spain.

Taking advantage of modern technology and analytical techniques they produce exceptionally clean and vibrant oils.

Creamy rice & Navarran artichokes

1 jar Navarrico artichoke hearts
3 tbsp Brindisa North & South olive oil
1.25 litres vegetable stock
60ml / ½ sherry glass amontillado sherry
1 tbsp Catalan oregano
1 medium onion finely chopped
1 tsp ground coriander
¼ tsp ground white pepper
250g Calasparra rice
300g petit pois
2 cloves garlic, thinly sliced
100ml crème fraiche
100g finely grated 1605 Manchego semi curado
Basil springs for garnish


  1. Heat the oven to 220°C; line a roasting tray with foil.
  2. Cut the artichoke hearts in to quarters and leave to drain for a few minutes.
  3. Toss the artichokes in 1 tbsp olive oil to coat; spread the coated artichokes out on the roasting tray; roast until one or two artichoke start to show a little brown on the edges – approx. 12 minutes; remove the tray from the oven and loosen the artichokes gently from the foil; put to one side.
  4. Heat the stock, sherry and oregano to a low simmer.
  5. In a large saucepan, cook the onion and spices in 2 tbsp olive oil over medium heat until just softened - approx. 5 minutes; stir in the rice to coat, followed by the peas and the garlic.
  6. Stir the stock into the rice mixture, a ladle at a time, and bring to a simmer; cook until most of the stock has been absorbed – approx. 18 - 20 minutes – stirring every minute or two; taste for seasoning.
  7. Gently stir in the artichokes, then after a minute add the crème fraiche and cook gently for a further 5 minutes.
  8. Stir in the cheese, switch of the heat and leave for 5 minutes.
  9. Garnish the plates with basil.