The Picual olive cultivar derives its name from the fruit’s pointed tip shape. Picual olives are today the most commonly grown for olive oil production, with production centered in the Spanish province of Jaén in Andalusia. Picual trees are estimated to account for a quarter of total olive oil output - so all olive oil lovers should taste a monocultivar Picual at least once in their lifetime!

The Picual variety has become popular among olive growers because it has naturally a very high oil content, at 20-27% of the olive weight versus an average of around 15% for many varieties. And, if harvested at an early stage and handled properly, the Picual olives give an extra virgin oil that is packed with polyphenols (500-700 ppm) and taste. Common sensory notes of green fruity Picual EVOOs include tomato, tomato leaf, grass and bitter almond.

With their full-bodied characters, Picual monovarietal oils will harmoniously complement creamy textures and hearty flavours such as hummus, avocado or roasted meats.

Our favourite Picual is Dehesa de la Sabina, with its powerful tomato leaf and plant. It was one of the first oils that joined our selection when we launched in Singapore in 2019.