PICUAL: the bold character of a variety that never goes unnoticed

Some varieties appeal to everyone. Others, like Picual, either win you over completely… or they don't. But one thing is beyond dispute: once it has you, there's no going back.

This Andalusian variety — the most widely grown in Spain and probably in the world — makes no attempt to please everyone. It has an overwhelming personality. And that is precisely what makes it so compelling: when you find one done right, nothing else will do.

And if it's also unfiltered and freshly bottled, like our Estirpe Picual, the experience is unforgettable.

What makes Picual EVOO so special?

Picual EVOO is defined by its intensity, its refined bitterness and a lingering peppery finish that stays on the palate without ever feeling harsh. On the nose it is bold, with notes of olive leaf, tomato vine and sometimes fig tree. On the palate it is structured and full-bodied — perfect for those who seek powerful sensations and a flavor that leaves a mark.

It is also particularly prized for its polyphenol content — naturally occurring compounds in the oil that are highly valued both for their nutritional qualities and their sensory contribution.

In short: if you prefer a mild oil, this variety is not for you. But if you enjoy bold, authentic flavors and want to taste the character of an oil that speaks of its land, then you shouldn't let the chance to try it pass you by.

What dishes does it pair best with?

Although it needs no accompaniment — a spoonful on its own is already a revelation — here are a few suggestions where Estirpe Picual doesn't just fit in, it transforms the experience entirely:

• On lightly toasted sourdough bread with a pinch of fleur de sel.
  Simply break off a crisp slice and let the oil soak into the still-warm center. The green-leaf aroma rises, and suddenly that simple mouthful feels like far more than bread and oil. Pure expression of the Andalusian countryside at breakfast.
• With aged cheeses such as Manchego or Zamorano.
  Picual draws out the cheese's deeper notes, softens its fat and brings a freshness that cleanses the palate between bites. The oil's peppery persistence makes each piece taste different from the last. A pairing that lifts without overpowering.
• In dishes with raw tomato: salmorejo, salads, toast or a good gazpacho.
  Tomato and Estirpe Picual EVOO have an almost effortless affinity. The oil embraces the tomato's natural sweetness and wraps it in a balanced bitterness that brings it alive. A drizzle on top and everything shifts: more color, more aroma, more depth.
• To finish legume stews: a drizzle at the end changes the whole experience.
  Adding it off the heat is like switching a light on inside the dish. An unexpected aroma appears, a layer of flavor that wasn't there before. The dish feels more alive, more vibrant — as if the oil wakes every ingredient up.
• And of course, over grilled meats, carpaccios or tartares: Estirpe Picual holds its own.
  Its bold character makes it a natural ally for intense dishes. On a carpaccio it adds a vegetal note that cuts through the fat while balancing it at the same time. On grilled meat, that final touch of oil is like glazing the plate with green light and freshness.

Filtered or unfiltered?

Our Estirpe Picual is unfiltered. This means it retains tiny natural particles from the olive, giving it a denser texture, a slightly cloudy appearance and a rawer, more authentic flavor.

It is as close as you can get to tasting the oil straight from the Almazara, before any refinement. More alive, more expressive, more pure.

Being unfiltered, it is more sensitive to light and temperature. It is best enjoyed within the first few months, stored in a cool, dry place away from direct light.

Who is this oil for?

For those who seek authenticity. For those who have tried other oils and feel something is missing. For those who dip bread not out of habit, but out of genuine pleasure. And for those who prefer an oil that doesn't hide — one that shows itself exactly as it is.

As we always say: if the oil catches a little in the back of your throat, it means it's alive.

How many bottles are left?

Not many. This year's production has been limited, and Estirpe Picual has become one of the most sought-after oils among those who have already tried it.

We're not saying this to rush you (though there is a little of that), but because if you've been thinking about trying it, now is the time.

Tap here to discover Estirpe Picual before it sells out