The cultivation of the picual olive extends practically throughout Spain, although it is mainly found in Andalusia, mainly in Jaén. In fact, this is the most popular variety of olive oil in the world.
The name of the picual olive oil, is because its fruit ends in peak. It is perceived with traces of intense fresh grass with slight nuances of fruitiness and a bitterness of great persistence. The olive oil resulting from this variety of olive has a great personality, so it is used a lot in raw, both for toast and salads, carpaccio or tartar in addition, it also goes very well for stews or meat stews. The flavor of this olive oil is especially appreciated in the south, the main producing area in the whole world.
Undoubtedly, picual oil is one of the extra virgin olive oils par excellence and with more plots in the southern part of the country and in the Mediterranean.