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10141
DO Picual 250 ml.
The Picual variety is the most widely used in Spain. Native to the province of Jaén, it can also be found in the provinces of Granada, Málaga and Córdoba, where our DO Picual comes from, more specifically from the Sierras Subbéticas Natural Park.
Early harvested and cold extracted, DO Picual is characterised by its intense green olive fruitiness, where the aroma of tomato and olive leaf stand out on the nose. In the mouth, it’s very persistent with a sweet entry, bitter in progress, ending with an intense spiciness in the throat, in which herbaceous aromas stand out, such as olive leaf, fig tree, tomato and tomato.
This variety's high oleic acid content makes it one of the most stable oils against oxidation and rancidity. Oleic acid also contributes to the reduction of LDL (bad) cholesterol and an increase in HDL (good) cholesterol, which means it’s recommended for people with high cholesterol.
Also, due to its high levels of polyphenols, this variety helps to reduce the oxidation of fats in the bloodstream and prevents obstruction.
🍲We recommend it to dress salads and tomatoes, to improve any vegetable dish, or at breakfast on tasty wholemeal bread. In short, use it on any dish that requires an extra flavour boost.
The Picual variety is the most widely used in Spain. Native to the province of Jaén, it can also be found in the provinces of Granada, Málaga and Córdoba, where our DO Picual comes from, more specifically from the Sierras Subbéticas Natural Park.
Early harvested and cold extracted, DO Picual is characterised by its intense green olive fruitiness, where the aroma of tomato and olive leaf stand out on the nose. In the mouth, it’s very persistent with a sweet entry, bitter in progress, ending with an intense spiciness in the throat, in which herbaceous aromas stand out, such as olive leaf, fig tree, tomato and tomato.
This variety's high oleic acid content makes it one of the most stable oils against oxidation and rancidity. Oleic acid also contributes to the reduction of LDL (bad) cholesterol and an increase in HDL (good) cholesterol, which means it’s recommended for people with high cholesterol.
Also, due to its high levels of polyphenols, this variety helps to reduce the oxidation of fats in the bloodstream and prevents obstruction.
🍲We recommend it to dress salads and tomatoes, to improve any vegetable dish, or at breakfast on tasty wholemeal bread. In short, use it on any dish that requires an extra flavour boost.
The Picual variety is the most widely used in Spain. Native to the province of Jaén, it can also be found in the provinces of Granada, Málaga and Córdoba, where our DO Picual comes from, more specifically from the Sierras Subbéticas Natural Park.
Early harvested and cold extracted, DO Picual is characterised by its intense green olive fruitiness, where the aroma of tomato and olive leaf stand out on the nose. In the mouth, it’s very persistent with a sweet entry, bitter in progress, ending with an intense spiciness in the throat, in which herbaceous aromas stand out, such as olive leaf, fig tree, tomato and tomato.
This variety's high oleic acid content makes it one of the most stable oils against oxidation and rancidity. Oleic acid also contributes to the reduction of LDL (bad) cholesterol and an increase in HDL (good) cholesterol, which means it’s recommended for people with high cholesterol.
Also, due to its high levels of polyphenols, this variety helps to reduce the oxidation of fats in the bloodstream and prevents obstruction.
🍲We recommend it to dress salads and tomatoes, to improve any vegetable dish, or at breakfast on tasty wholemeal bread. In short, use it on any dish that requires an extra flavour boost.
- Intensidad
