OLIVE OIL - Picual

Picual Extra Virgin Olive Oil (Picual Olive oil) is the main variety grown in Spain, mainly in the region of Andalusia, in the province of Jaén. This variety owes its name to the shape of the fruit or olive it produces, as it ends in a small point or beak.

Our olive groves are immersed in the Sierra de Cazorla, Segura and Las Villas, the largest protected nature reserve in Spain and the second largest in Europe.

According to numerous studies, mountain olive trees offer healthier, more stable oils with greater resistance to oxidation, among other qualities, than those from the countryside.

The mountain range offers an impressive biodiversity, as well as being a great source of health due to the quality and purity of its springs and rivers of mineral-medicinal waters. This is a very high added value for our olive groves that coexist with coniferous forests, among this impressive mountain flora, which enriches and nourishes the taste and aromatic profile of our oils, making them stand out from other Premium-Gourmet oils.

Our Picual olive oil surprises us with a medium intense fruity aroma, with notes of freshly cut grass, pleasant smell of alloza (green almonds), green tomato and olive leaves. In the mouth, it has an enormous expressive power, well-structured and persistent with a mild bitterness and spiciness, indicative of the higher percentage of antioxidants (polyphenols), characteristic of mountain oils, which makes it healthier and an essential component in today’s highly valued Mediterranean diet.

The altitude, the climate, the soil, the age of the olive tree, the date of harvesting, the milling are some of the determining parameters when it comes to extracting an authentic Premium olive oil.

Characteristics of our
Picual olive oil

Picual olive oil is one of the healthiest varieties of olive oil.
The most pronounced characteristics of Picual oil compared to other varieties are its bitterness and pungency. It is also characteristically fruity and has a mixture of herbaceous aromas such as green and healthy olive leaf, grass, artichoke and green tomato.

Another important particularity of Picual oil is its high content of oleic acid (monounsaturated), which is highly recommended for people with high cholesterol, and which is one of the factors responsible for reducing bad cholesterol and increasing good cholesterol.

The low polyunsaturated acid content makes Picual olive oil one of the most stable olive oils against ageing and oxidation. In fact, with its high levels of polyphenols, it helps to reduce the oxidation of fats in the bloodstream.
Moreover, Picual olive oil is the most suitable for use in high-temperature cooking, as it maintains its properties over several heat cycles.
It is a full-bodied, powerful and masterful oil. With a small amount, its presence is noticeable.

Why choose our
Picual olive oil?

Olive oils of the Picual variety are the most stable and resistant to oxidation, as well as providing long-term stability for the packaging and preservation of the oils.

In addition to the flavour, aroma, vitamins and all the properties of the fruit, this variety withstands high temperatures, which means it can be used for frying food without losing the healthy characteristics of the oil, making it perfect for frying, breading and battering.

It is also highly recommended raw, where all its aromas and nuances can be appreciated.

To appreciate all its flavours and freshness, one of the best ways to enjoy Picual extra virgin olive oil is on a good piece of toast, with a pinch of salt, with natural tomato, or in a Mediterranean salad.
Our Picual olive oil would also be a good choice not only for a healthy breakfast, but also for long stews, canned sausages, meats, cheeses, and preserves in general (due to its high stability).