January is synonymous with the fact that all the new harvests of extra virgin olive oil in Spain are already on sale. One of our gastronomic standard-bearers in our country and that we love deeply in Made in Spain Gourmet. The real Liquid Gold. Of the more than 250 varieties of olives that exist throughout the Spanish territory, there are 2 that stand out, the picual and the arbequina. Do you know how to differentiate them? Do you like both? Which one more? Here we give you some clues so that you can recognize them the next time you taste our EVOO picual and arbequina. Because there are nuances that if known are enjoyed much more.

Arbequina variety
Picual variety

Arbequina variety

La Arbequina olive variety it is natural of Palestine. The Duke of Medinaceli, Baron of Arbeca (Lleida), introduced it to Spain in the mid-XNUMXth century after importing it from Palestine. And for this reason its cultivation spread throughout the Catalonia and also Aragon, where else is it currently.

the fruit is also smaller, of a reddish or somewhat violet color, depending on the point of maturation. The color of the EVOO of this variety is more yellowish than that of Picual, even though it is an early harvest. Among its characteristics, we can say that it is a very fresh and young oil, more aromatic. With pleasure sweeter y less itching, its fruity flavor is much milder. Due to its composition, it is more delicate against oxidation. Therefore, you should keep it in the dark and at a low-medium temperature. When using it in the kitchen, it is perfect to enhance other flavors.

Picual variety

For its part, the origin of the Picual variety is rather uncertain, although with nuances. Because it is known that it is in the town of Martos (Jaén) where some of the oldest olive trees are found. Where else can we find it is in Andalusia, specifically Jaén y Cordova.

With high productivity, its harvest is earlier. Then, the liquid gold obtained is a greener color. Its conservation at home is somewhat superior, as it resists more without rusting. From the organoleptic point of view, the olive oil made with Picual olives offers a intense flavor. Full-bodied, with a touch of bitterness and a bit more itch than the other variety. On the other hand, it has a greater presence of oleic acids, polyphenols and also natural antioxidant. These nutrients make it an even healthier liquid.