Characteristics of Picual Olive Oil

Picual olive oil is one of the purest oils around, with a set of properties and characteristics that are truly its own. The Picual is one of the most widely cultivated olive varieties across Spain. Its defining feature is its pointed tip — which is exactly where the name Picual comes from.

Here's everything you need to know about Picual olive oil, right here on our blog. Let's get into it!

What is Picual Olive Oil?

Picual olive oil is a variety of Extra Virgin Olive Oil produced from the Picual olive tree. It is a native Spanish species and is considered the queen of olives — one of the most widely produced varieties in the country.

The Picual olive is grown mainly in Jaén, though it can also be found in Granada, Córdoba and Sevilla. It is one of the most popular olive oil varieties in the world.

Characteristics of Picual Olive Oil

The Picual olive has a number of defining characteristics that set it apart from other varieties — and that give its oil one of the most distinctive personalities on the market.

• The Picual is an early-harvest variety that yields an oil with a greenish hue tending towards golden yellow.
• Picual olive oil is one of the most consumed oils in Spain, thanks to its versatility and depth of flavour.
• On the palate, it delivers bold, bitter notes with a peppery finish in the throat, a gentle bitterness and a lingering aftertaste of fruit and fresh herbs. It is a full-bodied, assertive oil.
• Its aroma is distinctly olive-forward, with hints of tomato and fig leaf, and bitter, peppery nuances. Even a small amount makes its presence felt in any dish.

Properties of Picual Olive Oil

Picual Extra Virgin Olive Oil has exceptionally high resistance to oxidation, rancidity and high-temperature cooking cycles.

It contains an oleic acid content of around 80% — significantly higher than most other oils. This is one of the key reasons why it stands out as one of the finest olive oils for incorporating into a genuinely healthy diet.

That high oleic acid content is responsible for reducing "bad" cholesterol (LDL) while raising "good" cholesterol (HDL), making Picual olive oil one of the most recommended options for people with high cholesterol.

Its high polyphenol levels also help reduce the oxidation of fats in the bloodstream and keep arteries clear.

Uses of Picual Olive Oil

Picual olive oil works beautifully across a wide range of dishes. Here are some examples:

• It is ideal for high-heat cooking: frying, breading and battering, for instance.
• Perfect for long, slow stews such as oxtail, braised meats, chickpea stews and the like.
• Excellent as a preserving oil for cured meats, cheeses and conserves in general. And for dressing any salad — a drizzle of this oil transforms even the simplest vegetables.
• Wonderful raw on toast, over a meat or fish tartare, carpaccio, and it even adds a truly special touch to rice dishes.

It is not recommended for dishes with delicate, subtle flavours — such as mild fish, mayonnaises or desserts.

Picual vs. Arbequina and Hojiblanca olive oils

Picual oil is an intensely characterful oil. The olive itself is mildly bitter with a gentle peppery finish, giving the oil a strong, unmistakable personality.

The Arbequina olive is smaller, producing light, smooth, delicately textured and subtly sweet oils. It is the perfect introduction to EVOO for children.

The oil from the Hojiblanca olive, on the other hand, is quite different from both. It has a golden hue with sweet notes and a gently peppery finish on the palate — making it an excellent all-round cooking oil.

What are you waiting for? Give this intensely flavoured liquid gold a try.