Picual

An article about the Picual olive variety

Picual

Picual olives on the tree

The Picual is a variety of olive that is primarily grown in the Jaén region of Andalusia, Spain. It is one of the most widely cultivated olive varieties in the world and is known for its high oil content and distinctive flavor profile.

Characteristics

Picual olives are medium to large in size and have an elongated shape. The skin of the olive is thick and changes from green to black as it ripens. The flesh of the Picual olive is firm, making it suitable for both oil production and table consumption.

Oil Production

Picual olives are highly valued for their oil, which is characterized by a high level of oleic acid, a monounsaturated fatty acid that is beneficial for health. The oil has a robust flavor with notes of green leaves, fig, and tomato, and it often has a peppery finish. This makes Picual olive oil a popular choice for cooking and dressing salads.

Resistance

The Picual variety is known for its resistance to adverse weather conditions and diseases, such as Verticillium wilt and olive fly. This resilience makes it a reliable choice for olive growers in various climates.

Cultivation

Olive groves in Jaén, Spain

The Picual olive tree is well adapted to the Mediterranean climate, thriving in regions with hot, dry summers and mild, wet winters. It is typically grown in large olive groves, where the trees are planted in rows to facilitate harvesting.

Harvesting

Harvesting of Picual olives usually takes place from November to January. The olives are often picked by hand or with mechanical shakers to ensure the quality of the fruit is maintained.

Uses

Picual olives are primarily used for oil production, but they can also be consumed as table olives. The oil is used in a variety of culinary applications, including frying, baking, and as a dressing for salads and vegetables.

Related pages

• Olive oil
• Olive tree
• Andalusia
• Jaén (province)