Picual olive oil is the typical variety of Jaén. It is the most important olive of all existing varieties: it represents 20% of the world's olive groves and 50% of Spanish olive groves.
Andalusia is the world's leading region in picual olive production.
The Picual olive ripens between the second week of November and the third week of December, and the oil it produces is considered the most stable that exists. This is due to its high content of natural antioxidants, which prevent it from becoming rancid, and its richness in polyphenols.
One of the great qualities of picual oil is its resistance to oxidation, rancidity, and high cooking temperatures. It is also very rich in oleic acid, which helps lower bad cholesterol (LDL) and increase good cholesterol (HDL): picual oil is therefore highly recommended for people who have too much cholesterol. Thanks to its polyphenols, it also helps limit the oxidation of fats circulating in the blood.
In short, picual is one of the healthiest olive oil varieties.
On the palate and in the nose, two families of picual oils can be distinguished. On one hand, the plain oils, which have a lot of body and are generally bitter, with a slight woody taste. On the other, the mountain oils, which are milder, with a fresh and pleasant note. Finca el Trueno oil belongs to this second family: pleasant and fresh, it evokes green fruit, freshly cut grass, tomato, and almond, with a subtle bitterness and spiciness.
This variety is protected by the Sierra Mágina and Sierra de Segura designations of origin.
Picual olive oil is perfect for:
- breakfast, on toast with fresh tomato;
- dressing salads (lettuce, tomatoes…): a good drizzle of picual oil enhances slightly bland vegetables;
- stewed dishes;
- preserving charcuterie, meats, cheeses, and canned goods in general, thanks to its great stability;
- frying, breading, and any high-temperature cooking.