Picual Olive Oil

A full-bodied oil with a gentle bitterness and the perfect touch of hotness, the picual variety is the most widely used type of olive oil in Spain and around the world. It is an oil with a striking flavour, perfect for those palates more used to olive oil who want to enjoy an even more intense flavour, something softer than cornicabra oil that is of the most extreme, hence its popularity.

In early harvest has a variety of herbaceous aromas, olive leaf, grass, fig, tomato and tomato tree, the picual variety transports you directly to the traditional olive fields.

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It has a high content of monounsaturated oleic acid, one of the responsible for the reduction of bad cholesterol (LDL), sometimes exceeding 80% of its lipid content. This characteristic makes this oil advisable for people with high cholesterol.

The picual variety also helps to lower blood pressure, control hypertension and prevent heart disease and some types of cancer, so it is a great ally of health in general.

Uses of the picual variety

One of the most common uses of the picual variety is in fried or battered foods and pies. At high temperatures it maintains all its properties.

In addition, thanks to its great stability, it can be the perfect olive oil for canning sausages, cheeses, meats, etc. And, like the other varieties, the picual variety is used to dress salads, on toast and raw foods. However, it is not the most suitable variety for mild dishes, since its intense flavor could alter the original taste of the recipe. In these cases it would be better to use arbequina oil.

Confectionery can also benefit from the picual variety, as this oil can provide desserts with great freshness and a very characteristic and distinguishable color.

Origin and production of picual oil

Jaén has more than 66 million olive trees, and the great majority of them are picual olive trees. It is from there that the picual variety, which has become so famous all over the world for its ease of production and all the benefits it has, comes mainly from. In fact, this variety accounts for 20% of all crops worldwide and occupies around 900,000 hectares.

The picual olive takes its name from its beaked shape. It is the most cultivated olive in the world, due to its easy adaptation to different means of production.