Harvest date: December.

Irrigation: Automated system with humidity sensors.

Collection system: Tree shakers are used to help fruits to detach directly from the tree without touching the ground. Hitting the tree with poles is avoided which helps to maintain our trees healthy.

Harvesting temperature: Harvesting during high temperatures is avoided. The workday is shortened according to very hot periods (higher than 35°C/ 95ºF).

Time between harvest and milling: Less than 3 hours.

Production system: Continuous two-phase system, cold extraction (below 27°C/ 80ºF), contact with water is minimized.

Filtration: Continuous filtration after the extraction process to remove moisture and impurities that may remain in our olive juice and can shorten shelf life.

Storage: Stainless steel tanks preserved with nitrogen.

Colour: Emerald green.

This oil has ripe fruity notes with complex aromas of olive leaf, tomato, banana and fig. The oil enters the palate with ripe dominant attributes such as banana and fig as well as green, bitter notes like olive leaf. There is also a slight astringency reminiscent of artichoke. The oil has an almond finish as well as a pungency and persistency characteristic of the Picual variety. Finca La Pontezuela Picual is a medium to high intensity flavourful oil is ideal to pair with many of our Spanish dishes, with less oil than needed with other varieties.

The care used in harvesting and milling allows us to obtain a balanced and harmonious oil. The attributes are primarily ripe fruit notes add the authentic taste of olive juice from the Montes de Toledo to our dishes. Thanks to its high Oleic Acid and phenols, this oil has a very long useful life (more than two years) and an excellent nutritional composition that helps to prevent coronary diseases and those related to cellular aging. The care used in harvesting and milling allows us to obtain a balanced and harmonious oil. The attributes are primarily ripe fruit notes add the authentic taste of olive juice from the Montes de Toledo to our dishes.

Thanks to its high Oleic Acid and phenols, this oil has a very long useful life (more than two years) and an excellent nutritional composition that helps to prevent coronary diseases and those related to cellular aging.

To pair Extra Virgin Olive Oil one must have a minimum knowledge of the attributes each variety has and how they interact with each food or recipe. A consumer may have an EVOO variety preference. This can be due to its intensity, complexity or harmony. To get started, follow the suggestions for the Picual variety.

Picual Extra Virgin Olive Oil is a robust oil with a high intensity, so it generally pairs well with foods that it complements and does fight with other high intensity foods.

In the kitchen, Picual Extra Virgin Olive Oil is highly recommended for frying (it maintains its properties at high temperatures), given its excellent quality to price ratio. However it can also be used on red meats, breaded foods, battered foods, stews and preserves as well as raw as a dressing in salads or on toasts.

It is preferable to select a more mild variety of Extra Virgin Olive Oil in dishes with lighter flavours, such as white fish, emulsions, sauces or desserts since the high intensity of this oil can overpower the plate.