It is the most important in the world. It represents 20% of global olive trees. In Spain reaches 50%. Its geographical spread is linked to Andalucía, the main producing region of the world and, in particular to the provinces of Jaén, Córdoba and Granada. It is also present in Málaga, Ciudad Real and Badajoz.
Picual olive trees have a high productivity, which is one of the reasons why they have so intensified their plantations and growing. It is a type of tree that adapts to various climatic and soil conditions and it is tolerant to frost, but not very resistant to drought and the steep limestone. The maturation of its fruits takes, from the second week of November until the third of December.
It has a high oil yield (it can reach up to 27%), a high level of stability and a high oleic acid content. It also offers high resistance to rancidity caused by natural antioxidants which contains. Its high content of polyphenols, make it the most stable oil in the world.
From the organoleptic point of view, we should differentiate between those of plain and mountain. Olive oil from plain areas has a great taste, normally bitter, with a woody flavor. Olive oil from a mountain area, tend to be warmer but with a “to cool” and nice flavor.
This variety is covered in Sierra Mágina, Sierra Segura, (as a main variety). Also it is placed in Priego de Córdoba, Sierra de Cazorla and Montes de Granada (the latter two are in process).