Description
Picual extra virgin olive oil is the result of cold extraction of olives of the Picual variety (Olea europaea L.). This oil is characterised by its unique sensory profile, with a high content of phenolic compounds that contribute to its stability and prolonged shelf life.
Analytically, Picual oil exhibits a high acidity index, generally below 0.8%, which indicates excellent quality. Its sensory profile is defined by a bitter and spicy taste, accompanied by vegetal, herbaceous and fruity notes, with a predominance of attributes such as tomato, fresh grass and almond.
From the point of view of chemical composition, Picual olive oil is distinguished by its high oleic acid content, exceeding 75%, which gives it good oxidative stability and a viscous consistency at room temperature. It also has significant levels of natural antioxidants, such as tocopherols and polyphenols, which contribute to its healthy properties and resistance to oxidation.
Thanks to its unique sensory profile and high chemical quality, Picual extra virgin olive oil is widely used both in gourmet cuisine and in the food industry, where it is valued for its versatility, stability and ability to enhance the flavour of a wide variety of dishes.
