The Picual, also known as Marteña or Lopereña, is an olive cultivar 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]
| Picual | |
|---|---|
 Picual olives in Catalonia | |
| Olive (Olea europaea) | |
| Origin | Spain |
| Use | Oil and table |
Characteristics
editVirgin 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]
Synonyms
editAceite (de), Albaideño, Andaluza, Blanca, Calidad (de), Carlon, Corriente, Doncel, Fina, Grosal, Jabata, Javata, Lopereño, Marteño, Marteño Basto, Fino, Molejona, Moradillo, Moradillo Negro, Moradillo Temprano, Morcona, Morenillo, Nevadillo, Nevadillo Blanco, Nevadillo de Martos, Nevado, Nevado Blanco, Nevado Blanco Productivo, Olive Grosse de Tlemcen, Olivo Macho de Santisteban del Puerto, Picua', Picual de Hoja Clara, Picual de Hoja Oscura, Picual de Jaẽn, Picuda, Picual de Almeria, Picudo, Picudo de Martos, Picudo Loporeño, Picudo Marteño, Picvalles, Redondilla, Salgar, Salgares, Sevillano, Sir George Grey's Spanish, Temprana, Tetudilla, Picual de Almeria, Picual de Almeria (Gordal), Picual de Almeria (Picual), Picual de Estepa, Picual de Estepa (Picual), and Picudo (Picual)[6][7]
References
edit- ^ a b c Paul M. Vossen (1 January 2007), Organic Olive Production Manual, UCANR Publications, pp. 8–9, ISBN 978-1-60107-440-9, retrieved 22 September 2013
- ^ Beltrán G, Del Rio C, Sánchez S, Martínez L (2004), "Influence of Harvest Date and Crop Yield on the Fatty Acid Composition of Virgin Olive Oils from Cv. Picual" (PDF), Journal of Agricultural and Food Chemistry, 52 (11): 3434–40, doi:10.1021/jf049894n, PMID 15161211
- ^ a b Aranzazu 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
- ^ a b M. 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, S2CID 84847160
- ^ a b c Tom Mueller (5 December 2011), Extra Virginity: The Sublime and Scandalous World of Olive Oil, W. W. Norton, ISBN 978-0-393-08348-4, retrieved 22 September 2013
- ^ [1]- Retrieved 2018-07-09
- ^ [2]- Retrieved 2018-07-09