Picual
Olea europaea · Fruit
Top 10 pairings
Picual is the dominant olive cultivar of Spain — and so of the world — grown above all for oil in the great groves of Jaén in eastern Andalusia. Its oil is robust, green and markedly peppery, with bitter, grassy and faintly woody notes, and it is prized for an exceptional oxidative stability that lets it keep and cook well.
Picking a good onedrag
Firm and glossy under a bright brineSlack and dull, the brine turned
SettledEveryday bestIt has dulled but stays dense. Use it in tapenade, pizza, roast chicken or braises.
The olivesA shade duller, skin still whole
Brine, jar or open tinSediment below, fruit still under
Squeeze one, once openGives a little, flesh still dense
Smell the open packSalty and sharp, a little vinegary
These cues are Olive's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
100%
Edible part
2.7 g drained · USDA records no refuse
2.7 g
Weight each
each one