Picual

The Picual, also known as Marteña or Lopereña, is an olivecultivar from Spain. Picual olives are the most commonly grown olive today for olive oil production, with production centered in the Spanish province of Jaén. Picual trees are estimated to account for 25% of all olive oil production in the world. Naturally, this varietal is very high in oil content, at 20-27% by weigh. although its growth has spread to other production areas such as Castilla-La Mancha. Its name refers to the fruit’s pointed tip shape.

Picual Characteristics

One of the main characteristics of Picual olive oil is its stability to oxidation, to rancidity, and the temperature cycles in frying. On the other hand, picual olive oils, with their high polyphenol levels, help to reduce the oxidation of fats in the bloodstream. On the other hand, picual olive oils, with their high polyphenol levels, help to reduce the oxidation of fats in the bloodstream.

Uses of Picual Olive Oils:

We propose Picual Olive Oils for the following uses in the kitchen:

•For frying, breaded and any other use of olive oil at a high temperature.

•For long stews.

•As a preservative of sausages, meats, cheeses, and canned in general (for its high stability).

•For dressing salads, tomatoes, etc.. Picual can improve vegetables which are bland or tasteless.

•For breakfast in toast bread with tomato.

We do not recommend its use, or at least, do it wisely, for soft flavor dishes, fish, mayonnaises, desserts. We believe that there are other varieties that can give a better result.