There are hundreds of different olive varieties (also known as “cultivars”) that are grown around the world. The Picual is an olive cultivar from Spain. Picual olives are the most commonly grown olive today for olive oil production. The word “picual” refers to the shape of the olive, which comes to a pointed tip.
Virgin olive oil from Picual olives have high levels of polyphenols (a class of organic organic compounds which are known to have antioxidant effects), typically between 300 and 700ppm. According to Dr. William Li, M.D., internal medicine physician and author of Eat to Beat Disease, monovarietal olive oils made from olives like the Picual are a great way to take in more polyphenols. Research shows that they help reduce morbidity and slow the development of neurodegenerative diseases, cardiovascular diseases, and cancer. Some of the polyphenols found in extra virgin olive oil are oleuropein, hydroxytyrosol, and oleocanthal.
CHARACTERISTICS
Picual olives are a full-bodied olive, with a fruity flavor, a light peppery taste, and a little bitterness. Some say the olive has a green flavor of tomato leaf, green herbs, and cut grass.
The Picual olive is also popular because it has a high stability, which means it has a high resistance to oxidation. As such, it works well for preserving raw and cooked foods.