Picual Olive Oil

Selection of the best Picual olive oils from Spain

One of the most appreciated in Spain and the world, both for the flavor and aroma of the extracted oils, as well as for its properties and health benefits. Its oil is prized for its high stability (resistance to oxidation) which gives it great resistance to high temperatures, and it is ideal for preserving raw or cooked foods.

Extra Virgin Olive Oil Picual

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.

Which is the best Picual extra virgin olive oil?

The Manchego oil Palacio de los Olivos, produced in Olivapalacios, has accumulated more than 200 medals from prestigious national and international EVOO competitions.

Differences between Royal and Picual oil

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.