|Picual is the most important olive variety in the world and is the most widely cultivated variety in Spain. Olive oil produced from Picual olives has a fruity flavor with hints of almond and an aroma of apple. Its oil is prized for its high stability (resistance to oxidation) which gives it great resistance to high temperatures, and it is ideal for preserving raw or cooked foods. With regard to sensory characteristics, these oils have great personalities, full bodies, fruity green olive scores, and a light peppery and bitter olive leaf taste can be appreciated in them. Picual olive oil promotes the absorption of liposoluble vitamins such as A, D E and K. These vitamins are those that can only be dissolved in fatty substances. When it comes to incorporating picual oil into our Mediterranean diet, it will help us lose weight, since we substitute unhealthy fats for healthy fats.|
Polyphenols are the natural antioxidants that the picual olive oil has. This component also helps prevent premature aging of the skin as well as preventing the appearance of some type of degenerative disease. By having a high polyphenol content, its conservation and life is longer, that is, it takes longer to break down. Picual oil has a high content of oleic acid. Oleic acid is a fatty acid that is easily absorbed by our body and is always present in our Mediterranean diet. This component of picual oil is one of the cardiovascular disease prevention agents.