ArbosanaThe first recommended variety is ‘Arbosana’, which matures 2 weeks later and has 25% less vigour than ‘Arbequina’, is more sensitive to water stress and presents more vigourous regrowth after pruning. The oil of ‘Arbosana’ is more bitter to the taste than that of ‘Arbequina’, with a fruity and pleasant flavour. This cultivar is characterized by high productivity and resistance to low temperatures, leaf drop and olive knot (Pseudomonas savastanoi). The clone is propagated asexually and it produces 19–20% olive oil. Its leaves are small in size, 58–70 mm in length and 11–12 mm in width. The colour of the upper surface is green and that of the lower surface chrysolite green. The petiole is short, 5 mm. The fruit is early in maturation; it matures by the fourth week of October and is elliptical in shape. Composition of the oil is: palmitic acid (C 16:0), 1.3%; esteric acid (C 18:0), 2.0%; oleic acid (C 18:1), 74%; linoleic acid (C 18:2), 7.66%; polyphenols K225 (bitterness), 0.24%. The stability of this oil is 13.5 h at 120°C.