Congratulations on your day, Olive! – Day tributing to our Variety of Picual Olive Tree
In the International Olive Day, we want to pay tribute to the Picual Olive Tree, the olive variety present in our farms “La Fuensantilla” and “Carlota”.
The picual olive variety is the most widespread in Jaen and in Andalusia in general (around one million hectares throughout the region).
What is a Picual Olive tree like and why do we want to honor it?
The Picual Olive tree is very resistant to cold; It adapts in an amazing way to different types of soils and climates.
The ripening is early and the olive falls down without too much difficulty, so mechanization is an agile process to harvest.
The oil, obtained exclusively by mechanical cold pressing systems, provides us with a very high content of oleic acid (monounsaturated), the most appreciated for its benefits in our health. This characteristic, together with its small proportion of polyunsaturated content, makes the picual variety oil a true gift for the senses and for well-being.
Picual extra virgin olive oil has an acidity concentration of less than 1%, and since no heat is applied, its properties remain 100% intact.
We have indicated part of the benefits of the EVOO on our website, if you want you can expand the information in the following link: See Summary of the Main Benefits of EVOO.
Olive “Picual” Why?
A picual olive tree has fruits with form of a beak. This olive variety (Olea Europaea) is also known as “lepereño”, “nevadillo” or “marteño”.
The color of the obverse acquires a shade of a more happening green and a reverse of green pulling gray, as you can see in this photograph we made during the early harvest last October.
Why is the picual variety different from the other varieties?
When you try a picual oil you perceive character, a very genuine flavor. It is an oil full of personality. We can describe it as a “dance” of traces of grass accompanied by a slight fruity touch and a bitterness present throughout the melody.
If the oil also comes from an early harvest, those herbaceous touches acquire greater prominence, causing a fusion of aromas and flavors in the mouth in which the touches of grass, tomato, olive leaves, become the kings of the dance.