Padilla BIO Picual 500 ml

The Picual variety is the most representative of extra virgin olive oil in Spain, covering more than 50% of the olive groves in our country, especially in the province of Jaén, although it is also very present in other areas of Andalusia such as Córdoba or Granada. Its name comes from the shape of its fruit, which ends in a small point or “peak.”

Its color can vary from bright green to golden, depending on the degree of ripeness of the olive and the time of harvest. It is an oil with great oxidative stability, which means it keeps very well without losing properties, aromas, or flavor over time. Its complex structure and powerful profile make it unmistakable.

A true symbol of identity in the EVOO culture, Picual extra virgin olive oil stands out for its intensity and sensory richness, as well as for its high concentration of polyphenols and an oleic acid percentage above 75%, which translates into beneficial properties for the cardiovascular system, helping to reduce LDL cholesterol (bad cholesterol) and increase HDL (good cholesterol).

Picual EVOO has a medium to intense fruitiness, with notes of olive leaf, tomato, fig, green almond, and freshly cut grass. On the palate, it offers a powerful flavor, with a pronounced bitterness and a persistent, yet balanced, final spiciness.

Picual extra virgin olive oil is perfect for those seeking intense, structured flavors with character. Raw, its best version is revealed on sourdough toast, grated tomato, or avocado, where it displays its full strength. It is also ideal for dressing salads with bitter or spicy ingredients, such as arugula, endive, red onion, mustard, or aged cheeses.

In hot dishes, it withstands high temperatures very well, making it excellent for crispy frying, meat stews, sautéed dishes, baked rice, and vegetable stir-fries. In addition, it also works as a final touch
in cold soups like salmorejo or ajoblanco, enhancing their flavor.