Picual
(Marteña, Lopereña, Albaideño, Andaluza, Blanca, Carlon, Corriente, Doncel, Fina, Grosal, Jabata, Javata, Marteño basto, Fino, Molejona, Moradillo, Moradillo negro, Moradillo temprano, Morcona, Morenillo, Nevadillo, Nevadillo blanco, Nevadillo de Martos, Nevado, Nevado blanco, Nevado blanco productivo, Olive grosse de Tlemcen, Olivo macho de Santisteban del Puerto, Picua', Picual de Hoja Clara, Picual de Hoja Oscura, Picual de Jaẽn, Picuda, Picual de Almeria, Picudo, Picudo de Martos, Picudo Loporeño, Picudo Marteño, Picvalles, Redondilla, Salgar, Salgares, Sevillano, Sir George Grey's Spanish, Temprana, Tetudilla, Picual de Almeria, Picual de Estepa, Picual de Estepa)
Picual olives are a prominent variety primarily grown in Spain, particularly in the Andalusian region. They are one of the most widely cultivated olive varieties in the world due to their high oil content and robust flavor profile. Picual olives are medium to large in size with a distinctive elongated and slightly asymmetrical shape, often described as having a pointed or beak-like tip.
When mature, these olives turn a deep green to purplish-black color. The oil produced from Picual olives is highly regarded for its robust, intense flavor, often characterized by a fruity aroma, a hint of bitterness, and a peppery finish. This flavor profile makes Picual olive oil ideal for a variety of culinary applications, from salad dressings and dipping sauces to cooking and frying, as it maintains its flavor even at high temperatures.
Picual olive trees are known for their hardiness and adaptability to different soil types and climatic conditions, thriving particularly well in the Mediterranean climate. They are high-yielding and resistant to pests and diseases, contributing to their widespread cultivation.
