Highest Quality Extra Virgin Olive Oil, Picual varity

Characteristics and properties of Picual Olive Oils:

Analysis results of the current season:

Free Acidity (º)               0,12

Polyphenols (mg/kg)     436

Our Picual olives are responsibly cultivated in a traditional family farm in Andalusia, where generations of expertise ensure the highest quality through sustainable farming practices.

Picual Olive Oil is the typical variety from Jaen; it is the most extended and possibly known in Spain.

It is cultivated mainly in the provinces of Jaen, Cordoba and Granada. Currently its cultivationexceeds  700,000 hectares.

The most accused feature of Picual Olive Oils compared to other varieties is its bitterness, and if the oil is green, its pungency or itching. It is also characteristic, in cases of early harvested Olive Oils, its herbaceous aromas, such as olive and grass leafs, fig, tomato.

It is a powerful olive oil that can be refused by people not used to consuming high quaality olive oils, and even a small amount in a dish makes noticing it's presence.

Another important feature in picual olive oil is its high content in oleic acid (monounsaturated) that can exceed the 80% of its lipid profile. This coupled with its low content of polyunsaturated acids makes picual olive oil one of the most stable in oxidation and rancidity.That is why Picual olive oil is the most suitable to be used in the kitchen to cook at high temperatures, since it maintains its properties in several cycles of fried foods.

Picual Olive Oil properties:

One of the main characteristics of Picual olive oil is its stability to oxidation, to rancidity, and the temperature cycles in frying.

On the other hand, picual olive oils, with their high polyphenol levels, help to reduce the oxidation of fats in the bloodstream.

In conclusion, Picual is one of most healthy olive oil varieties.

Recommendations

• Keep the Olive Oil in a cool place, away from the light and from stong smells.
• Close the cap after using it.

IMPORTANT: Natural Olive Oil Filtration

Our olive oil is not artificially filtered - it naturally clarifies over time. Freshly pressed oil retains natural plant particles and sediments that provide more intense flavor and higher nutritional value.

The oil is stored in large stainless steal and inerted atmosphare tanks that protect it from oxidation and maintain maximum freshness. Only when dispensing to customers does the oil enter smaller containers, ensuring clients always receive the freshest product.

Seasonality: Unfiltered oil with natural sediments is available in the first half of the season (November-February). Later, the oil naturally clarifies but retains all its valuable properties.