In 2007, a Picual EVOO won first prize from the Spanish Ministry of Agriculture for the first time, establishing the quality of this variety.
KEY FACT
In 2007, a Picual EVOO won first prize from the Spanish Ministry of Agriculture for the first time, establishing the quality of this variety.
The talk featured Brígida Jiménez Herrera, María Paz Aguilera Herrera and Anunciación Carpio Dueñas, who discussed the evolution of the sector and its great efforts to improve quality.
The Origins of Olive Oil Competitions
Anunciación Carpio explained that in 1983 Expoliva organised the world’s first olive oil competition, the Concurso Internacional de los Mejores Aceites de Oliva (International Competition for the Best Olive Oils). In 1983, 1985 and 1987 there were no official tasting panels: individual tasters chose the best oils.
The Picual Revolution
Brígida Jiménez shared the story of the Picual variety: in its early days there was a “Gran Picual” award precisely because Picual never won against Hojiblanca and other varieties. Research found that Picual, being an earlier-ripening variety (especially under irrigation), needed to be handled differently and harvested earlier than Hojiblanca. The breakthrough came in 2007, when a Picual won first prize from the Spanish Ministry of Agriculture, one of the most important awards in the country.
The Future of EVOO, According to the Speakers
Brígida Jiménez believes that extra virgin could rise from 30% to 70% of total production, although the sector will need to tackle climate change without becoming complacent: “We may produce less, but if what we produce is of higher quality, that could be very worthwhile.” María Paz Aguilera added that the 2007 award encouraged the use of low temperatures and short malaxation times in Picual production, and that tasting sheets have evolved to make panels more objective (tastings at separate tables, with no prior communication between tasters, to avoid the “leader effect”).
Frequently asked questions
In 1983, organised by Expoliva.
It won first prize from the Spanish Ministry of Agriculture, establishing its quality after years of research into when it should be harvested.
The speakers suggest it could rise from 30% to 70% of total production.
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By tasting at separate tables, with no communication between tasters before they give their assessment.
