Variety characteristics
Picual (pronounced as PI-KU-AL) is a medium to large-sized olive, weighing an average of 3.2 grams. The name comes after its shape – characterised by its pointed tip (pico). Picual olives have a very high polyphenol content, between 300 to 700 ppm, and are known for their health benefits. They also have extraordinarily high stability, ensuring good oil preservation. Picual olives are rich in oil, producing one of the best yields among olive varieties. Approximately 25% of the world’s olive oil production contains Picual.
Picual covers up to 50% of all the crops in Spain and is found mainly in the south of Spain, covering over 645,000 hectares (1.6 million acres), primarily in Córdoba and Jaén (where Reinos de Taifas is based). In the village of Martos, Jaén, there is a widespread of Picual trees, which give Picual another name, Marteña.
Tasting notes
Picual extra virgin olive oil has an intense flavour and aroma, adding depth to the dishes. It leaves the mouth with a peppery prickling sensation after a few seconds.
People who prefer more robust flavours should pick this olive oil. Picual olive oil is used best for frying. It adds richness to the food but can also be used raw to finish dishes.
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The maturation of the olive fruits starts in early October and lasts until January. The time the fruit ripens varies yearly, depending on the weather. Harvesting occurs between December and February, depending on when the fruits reach their optimal point of maturity each year. To learn about how Reinos de Taifas care for olive trees, please look at the page on sustainable farming.
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