All about the olive
- On average, it takes 8 to 12 kg of olives to produce 1 liter of olive oil. This yield depends on the variety and the degree of ripeness.
- A green-harvested olive contains less oil but a higher concentration of polyphenols, which are responsible for the bitterness, pungency, and antioxidant properties of extra virgin olive oil.
- Polyphenols are natural compounds present in the olive that protect the oil from oxidation and contribute to its nutritional benefits.
- The color of the oil (from green to golden yellow) mainly depends on the ripeness of the olive and its content of chlorophylls and carotenoids, rather than its quality alone.
- A fresh, healthy olive, processed quickly after harvest, is essential to preserve the oil’s aromas, stability, and authenticity.
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The Mediterranean diet in your spoon !
Discover how to incorporate Picual 18:1, naturally rich in polyphenols and monounsaturated fatty acids, into your daily routine to enjoy the benefits of the Mediterranean diet.
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The taste of spring on a plate
A fresh, seasonal recipe elevated by the vibrant vegetal character of our Picual 18:1 extra virgin olive oil.
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Couffoulens grows the future!
In Couffoulens, the village children planted young olive trees as part of our Nectar Regenerative Olive Growing program.
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