PICUAL

Origin and cultivation area.
This is the most important variety in the world. It represents 50% of the olives and olive trees in Spain and approximately 20 % worldwide. Its main cultivation region is undoubtedly Andalusia, the first production region in the world. Its cultivation area includes the provinces of Jaén, Cordova and some areas bordering Granada and Ciudad Real.

The plante.
It is characterized by its vigor, its somewhat short and ramified branches, with a tendency to budding and shooting (brindillas and chupones). Its tops are compact and tend to thicken in, with good foliage development. The young wood is a grayish green color. Its early productive life and high productivity are the main reasons why its plantations have expanded so much. The tree is tolerant of cold weather and adapts well to different soils and weather conditions, although it is not very resistant to droughts or very limy grounds.

The leaf.
It is rather long and widens out at the top. The leaf's surface is slightly dark green and the underside is greenish silver.

The fruit or drupe.
Its ellipsoidal shape tapering at the tip, like a sharp-pointed stalk, is no doubt why this variety has been given the name Picual. Its size is generally medium to thick, weighing between 2.14 and 3.66 grams. Its pulp content ranges between 78 and 85%. Its fat yield is very good, reaching values between 23 and 27%. Ripening occurs from the second week of November to the third of December.

The oil.
Analyzed from a physical-chemical point of view it is excellent, thanks to its composition of fatty acids and its content of natural antioxidants. Its high monounsaturated oleic acid content (important for preventing the risk of heart diseases), its low linoleic acid content (an essential acid for the human diet but harmful for some human body organs if taken in excess) and its high polyphenol content make it the most stable oil available. All this means it has a longer shelf-life period and an excellent behavior in terms of heating in cooking. A distinction should be made between oils from the lowlands and those from the hilly areas, as their organoleptic profiles are very different. Oils produced in the lowlands are very full-bodied, usually bitter, with a slightly woody taste. In the highlands, they are usually sweeter although with a pleasant and fresh flavor..