The Picual, also known as MarteñaorLopereña, is an olivecultivar from Spain. Picual olives are the most commonly grown olive today for olive oil production,[1] with production centered in the Spanish province of Jaén.[2] Picual trees are estimated to account for 25% of all olive oil production in the world.[3][4] Naturally, this varietal is very high in oil content, at 20-27% by weight.[5][1]
Virgin olive oil from Picual olives have high levels of polyphenols (a class of organic compounds which are known to have antioxidant effects),[3] typically between 300 and 700ppm.[4] Many Picual groves are primarily harvested when ripe or overripe to maximize oil content, and thus produce oil with poor taste qualities.[5][1] Less than one quarter of the harvest each year qualifies as Extra Virgin.[5]
^ abAranzazu García; Manuel Brenes; Concepción Romero; Pedro García; Antonio Garrido (2002), "Use of 1-acetoxypinoresinol to authenticate Picual olive oils", International Journal of Food Science & Technology, 37 (6): 615–625, doi:10.1046/j.1365-2621.2002.00591.x
^ abM. Brenes; A. García; J. J. Rios; P. García; A. Garrido (2002), "Study of phenolic compounds in virgin olive oils of the Picual variety", European Food Research and Technology, 215 (5): 407–412, doi:10.1007/s00217-002-0604-0, S2CID84847160
