Tierras de Tavara Picual 500 ml
Tierras de Távara 500 ml EVOO is an early-harvest Picual, made in October from the first olives of the season with cold extraction. Intense, complex and very balanced, with that green fruitiness that makes it special. Recommended for raw use.…
- Variety Picual
- Producer Tierras de Tavara
- Harvest 2025/2026
- Origin Jaén
Tasting notes
- Fruity
- Bitter
- Pungent
- Intensity
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Description Tierras de Tavara Picual 500 ml
Tierras de Távara 500 ml EVOO is an early-harvest Picual, made in October from the first olives of the season with cold extraction. Intense, complex and very balanced, with that green fruitiness that makes it special. Recommended for raw use.
On the nose, an intense green olive fruitiness with notes of apple, freshly cut grass, banana, tomato and artichoke. On the palate, very balanced: bitterness and pungency appear smoothly and elegantly, without taking over. A complex oil to be enjoyed slowly that deserves to be tasted raw — on a salad, finishing a dish or simply on bread — so as not to miss anything it has to offer.
The early October harvest, when the olive is still green and holds its full aromatic load, is what explains that intensity and richness. Cold extraction does the rest: keeping all its properties intact until the moment you open it. Behind it is the same Sierra de Segura PDO, with its mountain olive groves more than 900 metres high in the Cazorla, Segura and Las Villas Natural Park.
Variety
Pairing
Frequently asked questions
The colour of olive oil can vary and is not always the same. It depends on several factors, such as the olive variety, the time of harvest and the production process. Early harvest oils have an intense green colour due to their high chlorophyll content, especially just after production. Over time, towards the end of the season, this shade can turn more golden or yellowish. This variation is natural and does not affect flavour or quality.
Early harvest oils are usually produced between October and November and stand out for their intensity and freshness. Ideally, enjoy them within the first 9–12 months after production to appreciate all their qualities. Although they do not expire, they do lose aromas and properties over time. Our advice: always choose oil from the current harvest and use it as soon as possible to enjoy it at its best.
Early harvest olive oil is made from olives picked before they reach optimum ripeness, usually between October and November. This process takes more effort, as green olives yield less oil and are harder to harvest, but the result is a superior extra virgin olive oil with intense, fresh and fruity flavours. These oils also have a high content of antioxidants such as polyphenols, which makes them healthier and more aromatic.
To keep your extra virgin olive oil in perfect condition, store it in a cool, dry place away from direct light. Ideally keep it between 16 °C and 22 °C, and always tightly closed to prevent oxidation. Keep it away from heat sources such as the hob or direct sun. If you have bought a large container, you can fill a smaller bottle for everyday use and keep the rest well protected. That way it will keep all its flavour, aroma and properties for longer.
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