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This oil, called "Picual en envero" is produced from the youngest olive trees (between 10 and 40 years old) on the Suerte Alta family estate. The word "envero" refers to the moment when the olive changes from a yellowish to purplish tone (as the colour of the glass bottle suggests).
Oil obtained directly from organic olives and using solely mechanical procedures.
Aromas include almond, fig and citrus fruits.
Bitter and moderately spicy.
Picual olive harvest date: first half of November.
The Picual is an endemic variety of the Baena Designation of Origin, one of the oldest designations of origin in Spain.
The climatic conditions of the Albendín area in summer (low rainfall and high temperatures) favour water stress in the olive trees, which react by producing polyphenols. In years of drought, it has been possible to verify very high levels of polyphenols (up to 1400 mg/kg) present in the Suerte Alta Picual olive oil.
It should be remembered that polyphenols have a great antioxidant power and an immunological effect; their healthy properties have been recognised by the European Food Safety Authority (EFSA). The phenolic compounds in extra virgin olive oil produce beneficial physiological effects.
To enjoy the benefits of the polyphenols and reduce the risk of developing cardiovascular diseases, the EFSA recommends the daily consumption of 20 g of olive oil containing at least 250 mg/kg of polyphenols (hydroxytyrosol and its derivatives) – combined with a balanced diet and healthy lifestyle habits.
From this point of view, the Picual extra virgin olive oil from Cortijo Suerte Alta, largely fulfills the requirements expressed above, in addition to being a real delight!
This "Picual en Envero" olive oil won two awards at the Gino Celletti Monocultivar Olive Oil in 2021:
- "Gold Bio" (in the organic olive oil category)
- "Best Packaging Bio" (in the organic olive oil category)