FAQ

Of all the oils, olive oil is the richest in oleic acid, a monounsaturated fat, with a beneficial effect on cholesterol, as it lowers the levels of LDL or bad cholesterol and increases those of HDL or good cholesterol. This makes olive oil a natural cardiovascular protector. It has been proven that consuming olive oil prevents cell death, since among its components it has antioxidants and among all olive oils, PICUAL is the one with the highest content of them. These components are called phenols and they act by preventing aging and improving life expectancy. On the other hand, it promotes calcium absorption and mineralization, stimulating growth, as well as having a protective and tonic effect on the skin and hair.

It is the most abundant variety in Spain and in the world. There are currently approximately 900,000 hectares of production area in our country, mainly in Jaén, Córdoba and Granada, although its growth has spread to other production areas such as Castilla-La Mancha. Its name refers to the pointed shape of the tip of the fruit.

Its oil is appreciated for its high stability (resistance to oxidation) which gives it great resistance to high temperatures and is ideal for preserving raw or cooked food.

As for the sensory characteristics, these oils have great personality, full body, green olive fruitiness and a slight spicy and bitter taste of olive leaf can be appreciated.

Extra virgin olive oil (EVOO) of the Picual variety is characterized by a very distinctive organoleptic profile, which makes it one of the most appreciated oils both nationally and internationally. Its main flavor and tasting characteristics are detailed below:

Flavor Profile of Picual EVOO:

1. Aroma:

• Picual EVOO has an intense and complex aroma, reminiscent of freshly cut grass, olive leaves, fig and tomato plant.
• You can also perceive notes of green fruits such as green banana, apple and almond.
  2. Taste:

• On the palate, Picual EVOO is intense, robust and with great personality. Bitter and spicy notes are perceived, which is indicative of its high concentration of polyphenols (natural antioxidants).
• The bitterness and spiciness are balanced, predominating at the beginning and leaving a pleasant and enveloping persistence.
• It has a fruity flavor of green olive with herbaceous touches and nuances of tomato, artichoke and fig leaf.
• At the end, notes of green almond or walnut shell can be detected, and on some occasions, a slight touch of pepper.
  3. Taste in Mouth:

• Entry into the mouth: Soft and fluid at the beginning.
• Bitterness: Marked but balanced, typical of oils with a high antioxidant content.
• Spicy: Present and noticeable in the throat, reflecting the freshness of the oil.
• Persistence: Long and harmonious, leaving a sensation of freshness and complexity on the palate.

 Tasting Notes:

• Green Fruity: Picual EVOO has a green fruitiness with herbaceous nuances, which gives it freshness and power.
• Tomato and Almond Nuances: These flavors are very characteristic of the Picual variety and make it ideal to pair with salads and dishes that benefit from intense flavors.
• Balance between Bitter and Spicy: These sensations are predominant in Picual and are indicative of a high quality oil.

Culinary Use:

Picual EVOO is perfect for salads, toasts, carpaccios and raw, as it provides an intense and complex flavor. It is also excellent for cooking at high temperatures, such as frying and stews, thanks to its great oxidative stability.

Summary:

Picual EVOO is distinguished by its intensity and complexity in both aroma and flavor, with a marked bitter and spicy character that reflects its high content of polyphenols. These properties make it especially appreciated by tasters and in haute cuisine.

We offer five different sizes and designs:

• Hera: Elegant Premium Original 500ml bottle in an opaque case with mirrors.
• Dionysus: 500ml clay bottle reminiscent of a bottle of wine.
• Venus: luxury 100 ml bottle reminiscent of a perfume.
• Artemisa: elegant 250ml bottle reminiscent of a perfume.
• Aphrodite: small glass jar of 25ml.
• Mélide lemon: 250 ml dressing processed with olives and lemons.
• Mélide oranges: 250 ml dressing processed with olives and oranges.
• Zeus and Poseidon: they are two Bag in Box formats of 5L and 3L where the organoleptic properties are best maintained because they do not allow air, light or humidity to enter.

Extra virgin olive oil (EVOO) of the Picual variety is distinguished by a series of characteristics that make it especially valuable compared to other varieties such as Arbequina, Hojiblanca or Cornicabra. The main benefits of Picual EVOO are detailed below:

Benefits of Picual Variety EVOO:

1. Increased oxidative stability:

• Picual EVOO is known for its high oxidative stability due to its high content of monounsaturated fatty acids (such as oleic acid, which can exceed 80%) and its high concentration of polyphenols and tocopherols.
• This gives it greater resistance to rancidity and makes it an ideal choice for cooking at high temperatures and for storing for longer periods without losing properties.
  2. Increased Amount of Polyphenols:

• Compared to other varieties, Picual has a higher concentration of polyphenols and antioxidants, which give it a more bitter and spicy sensory profile, as well as a greater anti-inflammatory and antioxidant capacity.
• Polyphenols also contribute to lowering LDL ("bad") cholesterol and protecting the cardiovascular system.
  3. Superior Content of Oleic Acid:

• The Picual variety contains between 75% and 80% oleic acid, higher than other varieties such as Arbequina (55-70%). This monounsaturated fatty acid is known for its cardiovascular health benefits, as it helps reduce the risk of coronary heart disease and arteriosclerosis.
  4. Anti-inflammatory and Heart-Healthy Properties:

• Thanks to its high levels of oleocanthal and oleuropein, two compounds with anti-inflammatory properties, Picual EVOO is particularly beneficial for reducing inflammation in the body, fighting chronic inflammatory diseases, and improving cardiovascular health.
  5. Better Heat Tolerance and Cooking:

• Picual EVOO is more resistant to decomposition at high temperatures compared to other varieties. This makes it an excellent choice for frying and for the preparation of cooked foods, as it maintains its properties and nutrients for longer than other oils.
  6. Higher Concentration of Vitamin E:

• Picual contains a high amount of vitamin E, which acts as a powerful antioxidant and contributes to cell protection and the strengthening of the immune system.
  7. Sensory Profile and Flavor:

• Picual EVOO has an intense flavor, with notes of bitterness and spiciness due to its high concentration of phenolic compounds, and with nuances of green leaf, tomato and almond. This sensory profile makes it ideal for use raw in salads and cold dishes, providing a distinctive and more complex flavor.

Comparison with Other Varieties:

• Arbequina: Although it is milder and has a fruity flavor, its lower content of polyphenols and oleic acid makes it less stable and with fewer antioxidant properties than Picual.
• Hojiblanca: It has a balanced flavor between sweet and bitter, but its resistance to oxidation is lower than that of Picual.
• Cornicabra: Although it shares some properties with Picual, such as oxidative stability, its polyphenol content is lower and its flavour is less intense.

Conclusion:

Picual EVOO stands out from other varieties for its high stability, higher content of antioxidants and oleic acid, and its powerful anti-inflammatory and heart-healthy properties. These characteristics make it ideal not only for raw consumption, but also for cooking, better preserving its nutritional and sensory benefits.

Extra virgin olive oil (EVOO) can lose its properties due to a number of factors that affect its quality, aroma, taste and nutritional value. Here are the main factors that can cause the degradation of its characteristics:

Factors of Property Loss in EVOO:

1. Light and UV Radiation Exposure:

• Light, especially ultraviolet radiation, is one of the most damaging factors for EVOO. Prolonged exposure causes oxidation and degradation of phenolic compounds (natural antioxidants), which reduces their stability and nutritional value.
• Tip: Store EVOO in opaque bottles or dark glass to minimize the effect of light.
  2. Temperature:

• High temperatures accelerate the oxidation and degradation of fats. Temperatures above 25ºC can affect the organoleptic profile and quality of EVOO.
• Tip: Store EVOO in a cool place, preferably between 15ºC and 20ºC, to preserve its properties.
  3. Oxygen:

• Contact with oxygen in the air causes oxidation of fatty acids, which results in the loss of volatile compounds that give EVOO its characteristic aroma and flavor.
• Tip: Keep EVOO tightly closed and avoid exposure to air for long periods.
  4. Direct Sunlight:

• Exposure to direct sunlight causes heating of EVOO, accelerating the process of oxidation and photooxidation, which leads to the loss of its vitamin E and polyphenol content.
• Tip: Store EVOO in cupboards or pantries away from windows and direct light sources.
  5. Humidity:

• Humidity can facilitate the hydrolysis of EVOO triglycerides, releasing free fatty acids and reducing the quality of the oil.
• Tip: Keep the oil in a dry and well-sealed environment.
  6. Storage Time:

• Over time, even under optimal storage conditions, EVOO will gradually lose its sensory and nutritional characteristics.
• Tip: Consume EVOO preferably within the first year after production to ensure the highest quality.
  7. Contact with Metals:

• Contact with metals such as copper or iron can catalyze the oxidation of the oil, causing a metallic taste and loss of antioxidants.
• Tip: Use cookware and containers made of materials such as glass, stainless steel, or ceramic to avoid reaction with metals.

General Storage Recommendations:

 Packaging: Dark glass, stainless steel or opaque containers.

• Location: Cool, dry and dark place.
• Use: Keep tightly closed when not in use and avoid sudden changes in temperature.

These factors should be considered to preserve the properties of EVOO as much as possible and ensure that it maintains its quality, flavor and health benefits for as long as possible.

Yes, it is advisable to consume extra virgin olive oil (EVOO) even if you are on a weight loss diet, as long as it is done in moderate amounts and as part of a balanced diet. Although EVOO is a fat, it is considered healthy and can contribute positively to weight loss for several reasons:

 Benefits of EVOO in Weight Loss:

 1. Increases Satiety:

• EVOO helps increase feelings of fullness, which reduces the likelihood of consuming more excess calories during the day.
  2. Stimulates Metabolism:

• The monounsaturated fats present in EVOO can help to slightly increase energy expenditure at rest, favoring fat metabolism.
  3. Promotes a Healthy and Balanced Diet:

• Including small amounts of EVOO in a diet rich in vegetables, lean proteins, and whole carbohydrates helps to better absorb fat-soluble vitamins (A, D, E, and K) and boost the overall nutritional quality of the diet.
  4. Anti-inflammatory effects:

• The polyphenols in EVOO have anti-inflammatory properties, which can be beneficial for weight regulation and overall health.

Consumption Recommendations:

• It is recommended to consume 1 to 2 tablespoons of EVOO per day (10 to 20 ml), which provides around 90 to 180 kcal.
• EVOO can be used to dress salads, in preparations cooked at low temperature, or as a substitute for other less healthy fats such as butter or refined oils.

Considerations in a Weight Loss Diet:

Although EVOO is healthy, it is still a fat with a high caloric content (approximately 9 kcal per gram). Therefore, it should be consumed in moderate amounts and adjusted to the total caloric balance of the diet to avoid a surplus that could hinder weight loss.

In conclusion, including EVOO in a weight loss diet is not only recommended, but beneficial for health, as long as it is kept in the right amount and combined with whole and balanced foods.

The recommended amount of extra virgin olive oil (EVOO) consumption varies depending on the source, but in general a daily intake of 2 to 4 tablespoons (between 20 and 40 ml) per day is suggested.

Recommendations:

1. World Health Organization (WHO): The WHO recommends a total fat intake of up to 30% of daily caloric intake, highlighting that most of these fats should come from healthy sources such as olive oil.

2. Mediterranean Diet: In this diet, it is advisable to consume around 3 to 4 tablespoons of EVOO (about 30-40 ml) per day, as it has been proven that its regular consumption has benefits for cardiovascular health and an anti-inflammatory effect.
3. Studies and Nutritionists: Several studies indicate that consuming at least 2 tablespoons (about 20 ml) of EVOO per day helps reduce the risk of coronary heart disease, thanks to its high content of monounsaturated fats and antioxidants such as polyphenols.