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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Pan-Fried Tomatoes with Picual Olive Oil
A simple and generous recipe combining ripe tomatoes, fresh basil and Picual 18:1 extra virgin olive oil.
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How to Choose the Right Olive Oil
Discover the four essential criteria for choosing a premium extra virgin olive oil: variety, ripeness, producer, and packaging.
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While Our Forests Burn, Let's Protect Biodiversity
Wildfires destroy entire ecosystems. Discover how simple actions—and our NECTAR Program help protect biodiversity for the future.
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