Hacienda el Palo Unfiltered Picual 500 ml
Extra virgin olive oil made with olives of the picual variety and unfiltered, also known as 'fresh' or 'in branch'. This 100% natural olive juice with excellent organoleptic characteristics (smell, color, and flavor) is a true delight for lovers of purity and intensity in taste.
The unfiltered oil has a unique character and changes over time, making it a fleeting experience. As time passes, its fresh green notes soften, and its bitterness and spiciness evolve. This oil 'scratches' the palate and has a characteristic intense aroma.
Its freshness translates into a high content of chlorophylls and polyphenols, responsible for its green color and bitter and spicy flavor. However, being a fresh product, it is recommended to consume it within a short period as it degrades quickly, making it even more valuable for those seeking an exceptional culinary experience.
- Variety: Picual
- Producer: Hacienda El Palo
- Size: 500 ml
- Harvest: 2024/2025
- Origin: Villagordo (Jaén)
*Being unfiltered, it may have sediment, as well as a cloudy/undefined appearance.
Shipping in 24/48h (Peninsula)
14 days for changes and returns
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Place your order online before 13:30h and receive it within 24 - 48 working hours (only for the Peninsula).
Balearic Islands and rest of Europe: between three and four working days.
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The color of olive oil can vary and is not always the same. It depends on several factors, such as the variety of the olive, the time of harvest, and the production process. Early harvest oils have an intense green color due to their high chlorophyll content, especially after production. Over time, towards the end of the season, this tone can shift to more golden or yellowish hues. This variation is natural and does not affect its flavor or quality
Early oils are usually made between October and November and stand out for their intensity and freshness. Ideally, they should be consumed within the first 9-12 months from their production to enjoy all their qualities. Although they do not expire, they do lose aromas and properties over time. Our recommendation: always opt for oil from the current harvest and consume it as soon as possible to taste it at its best moment.
An early harvest oil is obtained from olives collected before their optimal ripening time, generally between October and November. This process requires more effort, as green olives produce less oil and their harvesting is more complex, but the result is a superior quality extra virgin, with intense, fresh, and fruity flavors. Additionally, these oils have a high content of antioxidants, such as polyphenols, which make it 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 well sealed to prevent oxidation. Avoid placing it near heat sources such as the stove or in the sun. If you have bought a large container, you can refill a smaller bottle for daily use and keep the rest well protected. This way, you will preserve all its flavor, aroma, and properties for longer.