Picual oil is the predominant variety in the Iberian Peninsula and on the planet, with close to one million hectares in Spain, especially in Jaén, Córdoba and Granada. It is also known as “Nevado”, “Nevado Blanco”, “Morcona” or “Marteño”.
KEY FACT
Suerte Alta Picual EVOOs sometimes exceed 1,000 ppm of total polyphenols.
It owes its name to the shape of its olive, which ends in a point. Its leaf is medium-sized and short compared to Hojiblanco, dark green on the upper side and light greyish green on the underside.
Organoleptic profile
It varies greatly between ripe fruitiness and green fruitiness. Ripe fruitiness stands out on the nose for ripe tomato and fig tree, with notes of bitter almond on the palate. Green fruitiness is herbaceous, with tomato plant, olive leaf and wild herbs on the nose, and bitter almond, walnut, artichoke, green broad bean and green banana peel on the palate.
Suerte Alta Picual at veraison
Our Picual is an organic extra virgin harvested in the first half of November: green fruitiness, herbaceous, with notes of tomato, citrus and fresh green olive leaf, and bitter almond and olive leaf on the palate. The low rainfall and high temperatures in Albendín cause water stress in summer, to which the olive tree reacts by producing a very high level of polyphenols. Our Picuals sometimes exceed 1,000 ppm of total polyphenols, with balanced bitterness and pungency that make it very versatile in the kitchen.
Frequently asked questions about Picual oil
In Jaén, Córdoba and Granada, across almost one million hectares in Spain.
Because of the shape of its olive, which ends in a point.
Sometimes, above 1,000 ppm.
The ripe one stands out for ripe tomato and bitter almond; the green one is more herbaceous, with tomato plant, olive leaf and artichoke.
