Cultivar Picual

CULTIVAR PICUAL

MAIN PLACE OF CULTIVATION: Spain, particularly the provinces of Jaén, Córdoba, and Granada.

AROMAS: Notes of fresh grass, cruciferous vegetables, and green almond are dominant.

FLAVOR: A bold and lively flavor profile, marked by herbaceous notes such as olive leaf, grass, fig, as well as tomato’s fruit and plant.

TYPICAL AROMAGRAM:

CONSERVATION: It is considered one of the most stable olive oils in terms of resistance to rancidity and oxidation. However, it is still recommended to store it in a cool, dry place, away from light and heat sources. Once opened, minimize exposure to air to maintain quality.

USE IN THE KITCHEN: Ideal for raw use on salads and grilled vegetables. Also suited for flavorful pasta dishes, meat stews, and even in coatings and batters for deep-fried dishes.

AGRONOMIC CHARACTERISTICS:
This cultivar is known for its high oil yield and strong
fertility. Although it is self-fertile, a pollinator may still be required to ensure optimal fruit
set. It also shows good resistance to cold temperatures, bacterial diseases, and soil
moisture. The tree enters production early, and yields are high and consistent year after
year.