O-MED Picual
A Picual with both green grass and green leaf nuances, and aromas reminiscent of green almond, banana peel and tomato vine. There are also touches...
Product reviews
Taste it blind.
Like the panel.
Cobalt glass hides the colour so nose and palate lead. Every bottle ships with its lab numbers and its story.
Tasted blind, with professional method
Profiled 0–10 using the cobalt catavino — colour hidden, so nose and palate lead.
Sensory profile
Tasted by Mercedes Uceda
Aromatic intensities evaluated in a professional tasting. Exact values are part of the sensory consultancy service.
Meet your oil
From a single grove to a sealed cobalt bottle — every step, dated and measured.
This oil, in full
Everything behind the numbers — the varietal, the estate, the milling, and how to taste it.
Behind O-MED is the Garcia family: Juan de Dios, the father, bought a small olive mill in 2004 without fully knowing what he was getting into. Paula and Juande, his children -- both pharmacists by training -- left their careers to devote themselves to olive oil. They come from Cambil, Jaen. The olive tree is in their DNA.
Harvest takes place in October, never later. From the moment the olive leaves the tree to the moment the oil is in a stainless-steel tank, hours pass -- not days. The entire harvest lasts 3 to 4 days at most. It is cold extraction, with no compromises.
The result is a Picual with character that has put Granada on the international olive oil map. O-MED Picual has won the Premio Alimentos de Espana three times (2017, 2021 and 2025), the German magazine Der Feinschmecker named it number 1 in the world in 2021, and in 2017 it received the first Mario Solinas award from the International Olive Council. Iberoleum has rated it 97.40 out of 100. Today it is exported to over 30 countries.
When I taste O-MED Picual, I notice something I don't always find: a green structure that enters sweet and then unfolds unhurriedly, with those black pepper and rocket nuances that leave your mouth fresh for minutes. Paula and Juande have understood something fundamental -- that an early-harvest Picual from Granada, milled within hours, can have the power of Jaen with the elegance of the Vega microclimate. One of the oils I use in tastings to show that the Picual variety has far more range than people imagine.