The Picual olive tree is a vigorous, highly productive olive variety originating from Andalusia, particularly the province of Jaén. It is the most widely cultivated olive variety in Spain and one of the most important olive cultivars in the world.

Description:

• Growth habit: Medium to large tree with an upright, vigorous growth pattern and dense canopy.
• Leaves: Narrow, lance-shaped leaves with a dark green upper surface and silvery underside.
• Fruit: Medium-sized olives with a characteristic pointed tip ("pico" means "beak" or "point" in Spanish, giving the variety its name).
• Productivity: Consistently high yielding and well adapted to mechanical harvesting.
• Adaptability: Tolerant of drought and a range of soil conditions, making it suitable for many olive-growing regions.
• Oil quality: Produces a high-quality extra virgin olive oil known for its robust flavor, pronounced bitterness and pungency, with notes of tomato leaf, green olive, and herbs.
• Oil stability: Exceptionally high in antioxidants and oleic acid, resulting in excellent oxidative stability and a long shelf life.

Uses:
Picual olives are grown primarily for oil production rather than table olive consumption. The oil is prized for cooking, frying, and premium extra virgin olive oil blends due to its stability and distinctive flavor profile.

Typical mature size:

• Height: 4–8 meters (13–26 feet), depending on pruning and growing conditions.
• Spread: 3–6 meters (10–20 feet).

Picual is often chosen by growers for its combination of high productivity, drought tolerance, and production of premium-quality olive oil.