Picual olive oil often has an intense and fruity flavor with spicy and slightly bitter notes. It is therefore well suited for cooking, frying, and other culinary applications. It can also be used raw as a dip for bread or as a topping for already prepared dishes.
Picual oil is characterized by being fruity, with notes of tomato, grass, and almond, accompanied by a slight bitterness and spiciness. It is also distinguished by its high stability and resistance to high temperatures, making it an ideal choice for cooking and frying.
The Picual olive (also known as Marteña) is the most cultivated variety in the world, accounting for around 20% of the total crops. In Spain, it is also the most common in the provinces of Granada, Jaén, and Córdoba. It is a variety with a great ability to adapt to all types of soils and climates.
The Manchego oil Palacio de los Olivos, produced in Olivapalacios, has accumulated more than 200 medals from prestigious national and international EVOO competitions.
Picual is present throughout the Andalusian geography, while Royal is produced only in very specific areas of Cazorla and Quesada.
Royal oil is softer and sweeter compared to the bitterness, spiciness, and intensity of Picual, which also possesses a higher level of fruitiness. In fact, Picual oil is the most intense of all, with a marked bitterness in the mouth and spiciness in the aftertaste.
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