The Time of Picual: Autumn Is Here, and So Is the Harvest

The Time of Picual: Autumn Is Here, and So Is the Harvest

In the olive grove, the Picual olives are still green, fresh and almost ready to leave the branches and make their way to the mill.

For 18:1, Picual opens the harvest season. Harvested early, it expresses all the freshness and vegetal character we look for.

Picual, the First Harvest of the Season

Grown in Córdoba, Andalusia, Picual olives are harvested while they are still green.

This choice of ripeness helps preserve a fresh and vegetal profile, with distinctive tomato leaf notes and a beautiful bitterness.

Why Harvest Green Olives?

The ripeness of the olive plays an important role in the profile of the oil.

An early harvest produces a fresher and more vegetal oil, true to the natural character of Picual.

This early harvest also helps preserve an oil naturally rich in polyphenols, antioxidant compounds naturally present in olives.

From Olive Tree to Mill

After harvesting, the olives quickly make their way to the mill.

From fruit to oil, just a few hours.

Every step matters to preserve the freshness, aromas and natural qualities of the fruit as much as possible.

One Oil, One Variety, One Character

Alexis Muñoz works with each variety separately in order to reveal its individual personality.

Picual offers a fresh and vegetal profile and is naturally rich in polyphenols.
Arbequina reveals greater roundness, with notes of green apple and hazelnut.
Cornicabra, harvested at a later stage of ripeness, develops notes of candied black olive.

Three varieties, three stages of ripeness, three expressions of olive oil.

Soon, the New Picual 18:1

In just a few days, the first Picual olives of the new harvest will make their way to the mill.

A new production begins, with the same commitment: choosing the right moment and preserving the expression of the fruit.

Autumn begins.
So does Picual.