Picual Extra Virgin Olive Oil is extracted from the same variety that is so characteristic of the area of Jaén and its neighbouring provinces. The name of the variety is derived from fruit´s pointed or peaked shape. This important olive has an early harvest production and a great capacity to adapt to various climatic conditions and soil types.
It is the most widespread and most famous variety in Spain, with a cultivated surface area of close to 800,000 hectares only in Spain. It is also the most widespread variety in the world, present on all continents due to its easy cultivation and high productivity.
The Picual olive is medium in size with a pointed, asymmetrical shape. Its epidermis is sensitive and fine, so when it reaches maturity, harvest must be done with care to not damage the fruit and to obtain the best quality oil.
Harvest date: October / November, early harvest.
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 an aroma of fruity green olives. It also has complex herbaceous descriptors like freshly cut grass, olive leaf, tomato, artichoke as well as fruity notes of banana and green almond.
This Extra Virgin Olive Oil has a robust and harmonious aroma, taste and finish. It is full-bodied, characterized by bitterness and pungency. The intensity of the green fruitiness in this oil is balanced by the green flavour and complex finish. The oil also has herbaceous notes characteristic to this variety. These include olive leaf, grass, artichoke, green apple, green banana, green tomato and some almond. This product is balance of clean, fresh, and fruity notes that make it perfect very versatile.
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), red meats, breaded foods, battered foods, stews, in preserves and 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.
|Average values per
|900 kcal / 3,700 kJ
|Total Fat (100g): of which
|Vitamins and minerals