The Picual Olive Tree

This variety of olive is very well represented in Spain, accounting for nearly 50% of their total olive oil production. The Picual olive has a distinctive shape, with a marked point at the end of the fruit. In fact, its name comes from a Spanish word for "peak" or "point". Picual ripens from mid-November through late December and yields around 26% olive oil by weight. Picual is one of the most stable olive oils in the world due to a very high polyphenol count and it also stands up well to high heat during cooking. The Picual tree is very hardy and will tolerate most any soil type and climate condition, making it an exceptional choice for blending.

Flavors

The flavor of Picual oil is also very distinct and recognizable. The polyphenols are very powerful and flavorful causing a noticeable "bite" in the back of the throat. There is a slight astringent quality to the oil also.