Olive oil connoisseurs love Picual olive oil especially because of its tart, slightly bitter taste. Rich in polyphenols, it is good for your health.
In deep black, the picual olive corresponds exactly to the idea we have of the typically Spanish, sun-ripened fruit. Nevertheless, even in Andalusia, the main growing area of the Picual, we will hardly be served it as a table olive with tapas. Because the medium-sized and with about 3.2 grams also medium-heavy fruit of the olive tree is mainly used to produce a delicious and very healthy olive oil. Because of its slightly bitter taste, the very stable, oxidation-resistant picual olive oil is particularly appreciated by olive oil connoisseurs.
With an area under cultivation of about 900,000 hectares, the Picual is the most common olive variety in Spain. This is not least due to their high oil yield, which is well above average at 27 percent of their weight. The shape of the fruit also had the greatest influence on the naming of the picual olive. Because the elongated, oval olive is not gently rounded at the top and bottom, but has a clear point on one side that can be compared to a bird's beak. And because Schnabel means "pico" in Spanish, the term picual was able to establish itself both nationally and internationally. Since the popular fruit for oil pressing is usually taken from the tree early, the high-quality Picual olive oil is usually grass-green to green in color with a golden tinge.
The three most important ingredients for our health in a premium picual olive oil are vitamin E, unsaturated fatty acids and polyphenols. Green olive oil is particularly rich in polyphenols. On the one hand, polyphenols are responsible for the slightly bitter typical olive oil taste and also have a very positive effect on our health. Numerous studies show that polyphenols can counteract the development of certain types of cancer. They have an antioxidant and anti-inflammatory effect and play a positive role in lowering blood pressure.
As confirmed by Stiftung Warentest, polyphenols can reduce the risk of heart attack and protect cells from free radicals. By consuming high-quality Picual olive oil, you are also incorporating unsaturated fatty acids into your diet. This is also important as the unsaturated fatty acids in picual olive oil help lower bad (LDL) cholesterol and raise good (HDL) cholesterol. The vitamin E contained in the high-quality oil also contributes to keeping the body healthy. Finally, vitamin E is also referred to as the cell protection vitamin. It has the ability to defuse aggressive oxygen compounds that occur during metabolic reactions, UV radiation or cigarette consumption.
In addition to its positive effect on health, Picual olive oil is particularly popular with olive oil connoisseurs because of its wonderfully fresh taste. As soon as you open the bottle, you are greeted by the scent of an entire olive grove. Because high-quality Picual olive oil smells wonderfully of fruity olives, of olive leaves, of freshly cut grass and of green herbs. Passionate olive oil lovers cannot resist this incomparable scent of the Spanish sun and will try a sip of Picual olive oil straight away. However, an inexperienced palate may be slightly overwhelmed with the typical Picual taste and should decide on the olive oil of a different variety to start with.
Because the green oil of the Picual olive already starts on the tongue when it enters the mouth with an aromatic flavor and is reminiscent of tomato plants and fig trees. In the mouth and throat, it unfolds its typical bitterness, which often remains for a long time even after swallowing the oil. In the finish, the Picual olive oil says goodbye with a slight sharpness.
The passionate olive oil fan likes to enjoy the wonderfully spicy, intense Picual olive oil pure. Both the homemade bruschetta and a tomato salad with mozzarella can be ideally refined with the fresh green oil. The expressive olive oil is also ideal as a dip with fresh white bread as a starter or for a small tapa in between. It refines the green lettuce and puts the icing on the cake of a colorful mixed salad.
But the oil from the Picual olive is also ideal for marinating fish or meat - especially game. On the one hand, it refines the taste and, on the other hand, contributes to the preservation. In the cold soup (gazpacho), the aromatic picual olive oil is just as much the icing on the cake as it is over the wafer-thin carpaccio. It attractively rounds off hearty stews and gives the mature cheese on the cheese platter an additional taste nuance. Because of its high polyphenol content, it is particularly stable and resistant to oxidation. It can therefore not only be used for cooking and roasting, but also for searing, grilling and deep-frying.
However, in order to be able to enjoy its wonderful aromas and healthy ingredients for a long time, you must store the Picual olive oil adequately. Keep it away from heat and DO NOT leave it handy on the worktop near the stove. You should also protect the wonderfully fresh olive oil from oxygen supply, because despite its many polyphenols, it is not completely immune to oxidation. Therefore always screw the oil bottle back on thoroughly after use.
Especially with the Picual olive, the taste differences are very different depending on the growing area and climate. Therefore, do not rely solely on this general description of the wonderful Picual olive oil, but also read our explanation of the oil according to the manufacturer. A colorful selection awaits you. Just take a look!