Picual Extra Virgin Olive Oil: The Worlds Best Olive Oil

Picual Extra Virgin Olive Oil

Picual Extra Virgin Olive Oil: The Worlds Best Olive Oil

Picual Extra Virgin Olive Oil

The olive oil market is saturated with choices, but not all olive oils are created equal. In fact, the market for premium olive oils has grown by more than 50% over the past three years. That’s because today’s consumers are becoming increasingly savvy about their food and where it comes from. As a result, the demand for authentic, artisanal olive oils has never been higher. Observe most conversations around the topic of olive oil, and you’ll likely hear about two things. How great it can be when used in cooking or drizzled on top of a salad.  And how poor its reputation often is due to its use as a cheap fat in countless mass-produced packaged foods. But what few people know is that there exists an entire world of different olives and varieties of their oils with unique taste profiles and properties.

Varieties of Extra Virgin Olive Oil

The term “olive oil” is somewhat misleading as it refers to oil derived from fruit (the olive) rather than a seed. Like most other cooking oils. The type of olive used and several other factors, such as how and when the olives were harvested, will determine the quality, taste, and health benefits of the oil extracted from them. Because each variety of oil is so unique and the harvesting process is so important for preserving the taste, there are actually about two dozen different types of olive oils available both in the United States and abroad.

Extra Virgin Olive Oil:

The most common and popular variety, extra virgin olive oil, is made from the first pressing of the olives and is unrefined. It must have an acidity level of less than 1% and a free fatty acid content of less than 0.8%. Extra virgin olive oil is the gold standard and is best used for dressing salads or drizzling on top of soups, pasta, and roasted vegetables.

Virgin Olive Oil:

This is the next grade down from extra virgin, but it still has some great qualities. Virgin olive oil is suitable for most cooking applications. And can be used interchangeably with extra virgin olive oil for most recipes. It still has an acidity level of less than 1% and a free fatty acid content of less than 0.8%. Olive Oil: This is a blend of various oils and a substandard variety. It is best used for baking or in coffee grinders where its flavor will not be noticed.

The World’s Best Extra Virgin Olive Oil Is From Spain

Spain is the world’s largest producer of olive oil, and its Picual variety accounts for more than 50% of global olive oil exports. This is the world’s best extra virgin olive oil and is made from a blend of olives harvested from the groves of Andalusia and the coves of the Mediterranean Sea. What makes Picual Extra Virgin Olive Oil so special is the way it is produced. Instead of harvesting all the olives at once, the grove owners select just a few of the fruit each day. This slow harvesting process allows the fruit to ripen fully on the trees and ensures that only the highest quality olives are processed into oil. This careful harvest and steady extraction method produce a premium product with a rich, robust flavor and a smooth mouthfeel.

How is Picual Produced?

When the harvest season starts, farmers select the ripest olives from their trees one or two at a time, making sure that the harvest never lasts more than two days. This slow method of harvesting allows the fruit to ripen fully on the trees, creating an oil that is rich in taste and aroma. After harvesting, the olives are crushed and thoroughly mixed with water in vats. This process extracts both the oil and the water-soluble polyphenols in the olives, which give the oil its flavor and health benefits. The olive mash is then filtered to separate the water from the oil.

Spain’s Unique Procession Process

One of the most critical factors that affect the quality and taste of olive oil is the time of year it is harvested. During the peak harvesting months of late autumn and early winter, the trees produce richer, more robust oil. After harvesting, this oil is allowed to rest for a few months before being pressed. This allows the polyphenols and naturally occurring proteins to settle out and mellow the flavors. The same process happens with many of the world’s best extra virgin olive oils. But it is done in a slightly different way in Spain. Instead of settling, the oil is immediately heated to a very high temperature and then filtered to remove these proteins and mellow the flavor. This process is called the procession, and it is unique to Spain.

Picual Extra Virgin Olive Oil

What is Picual Extra Virgin Olive Oil?

The Picual Extra Virgin Olive Oil we source for our estate-bottled oil is produced at the Sierra de Yeguas farm. The farm is located in Andalusia near the Sierra de Huelva area of Spain. This estate-bottled oil is made from the first pressing of the olives and is unrefined. It is made from the finest and ripest olives harvested from Andalusia groves and the Mediterranean Sea coves. They are then ground and mixed with water, and crushed mechanically to extract the oil. The mixture is then put through an ancient stone press that squeezes and extracts the oil by employing the force of gravity. The oil is then stored in stainless steel vats for several months. This aging process allows the natural proteins to settle and the flavors to mellow.

Why Is Picual Olive Oil So Special?

The harvesting and production methods used to create this olive oil make it special. Harvesting the olives slowly and selecting just a few at once ensures they are at their ripest and most flavorful. The slow harvest also allows the oil to be produced slowly, which preserves its rich flavor and minimizes oxidation.

Harvesting and processing slowly also allows premium oil to be produced sustainably without harming the trees. The procession process used to tame the natural proteins in the oil also makes this premium oil unique. It is heated to very high temperatures, followed by a quick cooling process. This changes the chemical structure of the proteins. These proteins are responsible for taming the flavors and creating a more mellow taste. The procession process creates a mellow taste with very little bitterness. Making this oil an excellent choice for salads and roasted vegetables.

Is It The Best Tasting Olive Oil?

This is a subjective question that depends on the palate of the individual tasting it. From a health standpoint, most premium extra virgin olive oils are a great choice. Made from 100% olives, they have a low level of saturated fats and contain a high level of monounsaturated fats. Which have been linked to reduced cholesterol and blood pressure. However, due to the care taken with harvesting and production, the Sierra de Yeguas farm also produces premium olive oil with a rich and robust flavor that is best described as peppery and nutty.

Final Thoughts

Olive oil is a rich and flavorful cooking oil that can be used in almost any application. It is also one of the healthiest fats on the planet. It contains a high level of antioxidants and polyphenols linked to reduced cholesterol and blood pressure. The best way to experience the full flavor of this oil is to use it in its purest form, drizzled over a salad, or used for dipping bread. The next time you shop for olive oil, select an authentic, premium brand like Picual Extra Virgin Olive Oil. And enjoy the rich flavor of the world’s best olive oil!


Buy Picual Extra Virgin Olive Oil right here | Picual Extra Virgin Olive Oil Glass Bottle + Gift Box “Palacio de Los Olivos” – 500ml