Picual is the most widely cultivated olive variety in Andalusia, the heartland of global olive oil production. It is a flagship variety of Jaen, and some other parts of Spain. 

Picual comes from the Spanish pico, which refers to the pointed, beak-like tip of its fruit. The fruits are medium to large, oval to elliptical in shape, and undergo a remarkable color change as they ripen, from deep green (Verde) to purple, and then finally rich, dark black.  

Picual extra virgin olive oil is not a quiet oil. It is intense, robust, and unapologetically itself. 

The flavor opens with a fresh, green fruitiness — think freshly cut grass, ripe tomato, with a slight undertone of artichoke and raw almond. In the palate, bitterness is clean and a sharp, persistent peppery kick at the back of the throat.  

That bitter and peppery sensation is not incidental. It is due to natural polyphenol compounds, oleuropein and oleocanthal, respectively, with well-documented anti-inflammatory and anti-oxidative properties that contribute to the olive oil's exceptional health benefits. 

Picual is one of the most versatile extra virgin olive oils available. It performs beautifully as a finishing oil drizzled over grilled vegetables, grilled meat, fresh bread, or a simple salad.  

The high polyphenol content in the oil also contributes to its high thermal and oxidative stability (oxidation resistance) and long shelf life.  

It has a high smoke point (370 ºF to 410 ºF). Thus, it’s also suitable for medium heat cooking, frying, and sautéing.