Arbequina or Picual
Extra virgin olive oil (EVOO), that great Spanish product we love at MadeinSpain.store and constantly promote. The liquid gold of our cuisine — so bright, impeccable and reliable both for cooking and for dressing all kinds of recipes. A national gem produced in many regions of our country with fabulous excellence. But, do you know two of the most widely produced varieties? We reveal the differences between Arbequina and Picual EVOO, plus our recommendations.
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Arbequina or Picual EVOO: their differences[/caption]
As the world's leading olive oil producer, no other country matches the quality of what we produce in
Spain. It’s a product that adds aroma, color and flavor to dishes, backed by
undeniable health benefits. There are other EVOO varieties such as Hojiblanca or Cornicabra, but Arbequina and Picual are the most widespread across our territory. Want to learn about their origins, where they are grown and their characteristics?
Arbequina variety
Originally from a distant place, the
Arbequina olive variety is native to
Palestine. The Duke of Medinaceli, baron of
Arbeca (a town in Lleida), introduced it to Spain in the mid-18th century after importing it from Palestinian territory. From there its cultivation gradually spread throughout
Catalonia and also
Aragon, two regions where it is now most commonly found.
This olive comes from trees with an open growth habit and medium canopy density, with a broom-like shape because they have long, sparsely branched shoots. These trees usually bloom in the first half of May, while
their harvest can extend until January. Thus their olives are harvested later than those of the Picual variety. The fruit is
also smaller, reddish or somewhat purple depending on ripeness. It is usually almost symmetrical and oval in shape.
It offers great productivity and a
high oil yield, which makes cultivating Arbequina an excellent option. Although the olive is smaller, the oil it produces is worthwhile. The color of the EVOO from this variety is more
yellowish than Picual’s, even when early-harvested.
Regarding gastronomic qualities, we are talking about a
very fresh, young oil, more aromatic. With a
sweeter taste and less pungency, its fruity flavor is much milder. Because of its composition, it is more susceptible to oxidation. Therefore, you should store it in the dark at a cool to moderate temperature. When used in the kitchen, it is perfect for enhancing other flavors. Now you know some differences between
Arbequina and Picual EVOO — let’s continue!
Picual variety
For its part, the origin of the Picual variety is somewhat uncertain, though with nuances. It is known that some of the oldest olive trees are found in the
town of Martos (Jaén). There are specimens there more than five centuries old. In that Jaén area this olive is called
Marteña, while its better-known name comes from its characteristic pointed shape. Another name it receives is “nevadillo blanco.”
So you can get an idea of its main growing area:
Andalusia, specifically
Jaén and Córdoba. The southern peninsula has always been its preferred home, although its
adaptability has taken Picual to other geographic and climatic areas. It is even tolerant of frost. For that reason, it is the variety with the most hectares cultivated nationally and worldwide.
It comes from a vigorous tree with a compact crown, short branches that sprout abundantly and tend to close rather than open. Its fruit is
medium to large, thus heavier than Arbequina, and is defined by a pronounced point at the bottom. With
high productivity, its
harvest is earlier. The resulting liquid gold is a more greenish color. Its home storage life is somewhat superior, as it resists oxidation longer.
From a sensory point of view, the oil made from Picual olives offers an
intense flavor. Full-bodied, with some bitterness and more pungency than the other variety. On the other hand, it has a greater presence of
oleic acids,
polyphenols and natural
antioxidants. These nutrients make it an even healthier oil, although you know that all
Arbequina and Picual EVOOs are healthy when consumed in moderation.
Made in Spain Gourmet recommendations
In
our store we have a
catalog of extra virgin olive oils as exquisite as this product. Several brands and producers of excellent
Arbequina and Picual EVOOs let you keep this pantry essential of a balanced healthy diet on hand. We recommend checking the acidity level when choosing the bottle that interests you most, as well as its versatility for cooking. You can also filter by
organic oils or those that are more
premium.
Among the
Arbequina and Picual EVOOs we suggest trying those from Castillo de Canena, very distinctive and even innovative. Others from the Jaén area are those from
Rusdalia, Pintarré and Elogio, although our list is extensive so you can choose:
Mas Montseny, Rocarell, Ros Caubó, Luxury and Sietemil. Find the one you like best now at MadeinSpain Gourmet — every option is of excellent quality!