This variety is the most widespread in Spain. It produces an oil of an intense fruity green aroma with notes of freshly cut grass and tomato plant. It is full bodied, with mild bitterness and pungency indicative of a higher percentage in antioxidants (polyphenols), characteristic of Picualolives which are turning colour. Its higher oleic acid content make it the healthiest and most essential as part of the Mediterranean diet, nowadays one of the most highly regarded for its multiple health benefits.
Especially recommended for raw intake in salads, with cheese or cold cuts for those who enjoy a full-bodied oil with an intense flavour.