I first tried the Arbequina variety at a tasting in Manhattan that included a number of different varieties/brands from Spain. Arbequina was my favorite variety due to the intense olive flavor and buttery smooth finish. I can no longer get Gasull Arbequina in the US and I feel that what Georgetown has here is a great example that lives up to the amazing green/buttery flavor that you will want to use with tapas, salads and as a finishing touch to fine cuisine.