Distributed by M.L SOMMER
HANDCRAFTED PREMIUM SPANISH
Exceptionally Crafted
EXTRA-VIRGIN OLIVE OILS
Discover our range of Premium Olive Oils
To understand why our products come in different-sized bottles and tins, you’ll have to understand how we gather our olives. So, let’s look at how we break down the first three months’ harvest. October, November and December. These are the months when olives begin to ripen and take on their color. In October the olives are green, perfect, bursting with the juices we use to make our Premium range. November’s olives turn a purplish shade, and their juices gain those early notes of maturity we need for our Gourmet range. Finally, in December, the olives turn black, showing us that they are fully ripe and giving us what we need for our extra-virgin olive oils in the Family range, a milder, fruity oil of excellent quality and taste.
Picualia Premium Range
Our Premium Range contains the earliest, fruitiest olive oils, made from the green olives of our October harvest. Here you’ll find all the green features of Picual olives, whose harmonious aroma is reminiscent of tomato plants, artichokes, green bananas, fresh-mown grass, olive leaves and green almonds. Its emerald green color is typical of this kind of extra-virgin olive oil.
This oil is rich in natural polyphenols and antioxidants, whose health-giving properties come through in the oil’s aroma and strength. These special qualities make these oils unique, in addition to being the perfect ally of healthy eating.
Ideal for green salads • Breakfast with this olive oil is an eye-opener, and it’s healthy, too, because it’s high in polyphenols and natural antioxidants
Juice up cold soups and other cold dishes with the fresh taste of raw olive oil • Foods that combine well with raw olive oil
Picualia Gourmet Range
Our Gourmet Range represents Picualia’s November harvest. This is the month when olives begin turning from green to a purplish color. Purple olives still produce green oil, but their oil contains the first hints of ripeness. Though November olives still seem to have the freshness of October, some characteristics are different, and so is the taste. The strongest taste you’ll notice is still tomato, but a riper tomato. Gone is the intensity of green grass, but other positive features make this oil special, like overtones of ripe bananas and other ripe green fruits. You’ll find hints of apple, thyme and licorice.
Ideal for seasonal salads • Ideal for pasta and desserts
Use in raw foods and regular cooking needs
Picualia Family Range
Our Family Range olive harvest comes in late November and early December and are fully mature, black olives, with a ripe fruitiness. The taste of their oil is reminiscent of tomato soup instead of green tomatoes. You won’t find the green freshness of early olives here, but you will notice more of the milder notes of taste, smell and color. These oils are the ideal choice if you want to cook with a quality extra-virgin olive oil, preserving all the traditional flavor.
The foremost notes are ripe banana skin, tomato soup, mashed ripe fruit and the aromatic plants of the Sierra Morena, which still linger in the fully ripened December fruit.
Ideal for regular cooking needs • Frying and high-temperature cooking (150 °C, 300 °F) • Ideal partner for seasonal salads, because it highlights those riper tones of flavor
