Picual Extra Virgin Olive Oil

Picual variety olive oil is a sophisticated one. Bitter and spicy, yet deeply fruity. This collection features the finest Picual oils we have in our catalog.

The Picual variety: Origin and geographical distribution

The Picual olive, native to Andalusia, is the most widely cultivated variety in Spain and a true treasure for the global olive oil industry. Its name derives from the characteristic shape of the fruit, which ends in a small point or beak. With more than 900,000 hectares, the Picual dominates the Spanish olive landscape, especially in key provinces such as Jaén, Granada, Cordoba and Seville, accounting for around 20% of global olive cultivation.

Agronomic Characteristics

The Picual olive tree stands out for its vigor and early production, facilitating a stable and efficient harvest. It is characterized by short, robust branches, which are remarkably resistant to frost, although it is more sensitive to prolonged drought and excessively calcareous soils. The fruit is medium to large in size, with an average weight of 3.2 grams, and is especially valued for its high yield, which can reach up to 27% oil content relative to the total weight.

Picual variety olive oils

From a sensory perspective, the extra virgin olive oil produced with Picual olives has an unique and sophisticated profile. It stands out for its intense fruity aroma, where the predominant notes of green tomato, freshly cut grass, olive leaf and a subtle hint of green almond. On the palate, its robust personality is clearly reflected in its moderate bitterness and notable spiciness, direct indications of a high concentration of natural polyphenols. Furthermore, its richness in oleic acid gives the oil great stability against oxidation, prolonging its shelf life and freshness.

Culinary Uses and Applications

Picual oil's resistance to heat makes it the preferred choice for fried foods, stews and preserves, preserving all its properties even at high temperatures. Its intense character enhances flavors and adds depth to both traditional and modern dishes. Chefs and gourmets especially value its ability to complement red meats, intense fish, robust salads, and gourmet dishes that require an oil with personality and longevity in the mouth.

Protected Designations of Origin (PDO)

The excellence of Picual oil is endorsed by various Protected Designations of Origin. Particularly noteworthy are the Sierra de Cazorla DOP, the main producer of this variety, and the Montes de Granada DOP, both of which guarantee strict standards of quality, traceability, and authenticity, and reinforce the product's international identity.

Frequently Asked Questions about Picual Extra Virgin Olive Oil

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Picual oil refers to a single-varietal extra virgin olive oil, that is, extracted only from the Picual variety of olive

They are two oils with very different sensory profiles. Picual olive oil is more intense and bitter while Arbequina is sweet and delicate. It depends on the consumer's taste.

The Picual variety is the most produced one in Jaén (Spain) although it is widespread throughout the world, due to its versatility and resistance to climatic conditions and diseases.

Picual Extra Virgin Olive Oil is easy to find in many gourmet food stores and supermarkets. At Molino y Cata you can find single-varietal Picuales.

Like others olive oils, Picual oil begins to be harvested at the beginning of Autumn and is ground in an oil mill. Premium oils also apply rigorous standards to produce extra virgin olive oils of the highest possible quality.

Single-varietal Picuales can be found on the market at many prices because they depend not only on the variety, but also on the harvesting, processing and packaging process.