Picual

The Picual olive variety is widely known and highly regarded in the olive industry. It is one of the most prominent olive cultivars grown in Spain, particularly in the region of Andalusia, which is known for its olive oil production.
The Picual olive is named after its distinctive pointed tip, resembling a “peak” or “beak” (in Spanish, “pico”). It is known for its excellent oil quality and high yield, making it a popular choice for olive oil production.
Picual olives are medium-sized with an oval shape. When fully ripe, they turn purple-black. They have a characteristic peppery and robust flavor, with fruity and bitter notes. This flavor profile gives the resulting olive oil a distinct and intense taste, making it favored for its flavor and stability.
Due to its high oil content and excellent stability, Picual olives are well-suited for the production of extra virgin olive oil. The oil produced from Picual olives is often described as bold and complex, with a combination of fruitiness, bitterness, and spiciness. It is commonly used in both culinary applications and as a finishing oil, enhancing the flavors of various dishes.
The Picual variety is highly adaptable and can thrive in diverse soil and climate conditions, including hot summers and relatively cold winters. Its hardy nature and resistance to pests and diseases make it a favored choice for olive growers.
The popularity of Picual olives extends beyond Spain, and their oil is highly sought after worldwide. It has won numerous awards and is recognized for its exceptional quality and unique flavor characteristics.