About this oil
O-MED Picual is an extra virgin olive oil of the variety Picual, produced in Granada, from the harvest 2025/2026, crafted by Venchipa S.L..
It has been recognised with 1 international award, with a score of 98/100 in the guide Iberoleum.
Sensory profile
| Descriptor | Intensity (1-10) |
|---|---|
| Frutado Verde | 7.5 |
| Amargo | 4 |
| Picante | 4.5 |
| Verde hierba/Hoja | 6.5 |
| Dulce | 3.5 |
| Astringencia | 3.5 |
| Almendra verde | 5 |
| Plátano Cáscara | 5.5 |
| Tomatera | 5.5 |
| Madera verde | 5 |
| Frutos secos verdes | 5.5 |
| Hierba aromáticas | 5 |
| Pimienta negra | 5 |
| Rúcula | 4.5 |
| Endivia | 4.5 |
Frutado Verde
Amargo
Picante
Verde hierba/Hoja
Dulce
Astringencia
Almendra verde
Plátano Cáscara
Tomatera
Madera verde
Frutos secos verdes
Hierba aromáticas
Pimienta negra
Rúcula
Endivia
Sensory star crafted by Mercedes Uceda. With every order from Molino & Cata you receive a printed copy of this tasting sheet.
© Molino & Cata. Commercial use not authorised.
Tasting notes
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 of aromatic herbs and black pepper. On the palate it enters sweet, then unfolds bitter and peppery notes, leaving the mouth feeling very fresh. The aftertaste recalls green nuts, rocket and endive.
Pairing
Ideal for salads built on potato, pasta, quinoa or pulses. For making salmorejo, ajo blanco or gazpacho. For finishing a plate of aged cheese or mojama. And for all kinds of toasts with cured meats.
Mercedes' expert opinion
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.
Know every detail
All about O-MED Picual
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.
Why it's in Molino & Cata
It was one of the first oils we selected for the oleoteca. We tasted it at the mill in Acula years ago and it has not left the catalogue since. It is the Picual we pour when someone tells us they have never tasted a real extra virgin. It rarely misses.
Keep exploring
Experiences
Learn to taste this oil
Book a guided tasting with Mercedes Uceda at our oleoteca in Granada and discover the sensory attributes of extra virgin olive oil: fruity, bitter and spicy.
Book a tasting →Training
Learn the language of EVOO
Courses for professionals and enthusiasts. Master the sensory vocabulary.
Production
How an oil like this is made
From olive to liquid gold. Harvesting, milling and extraction.
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O-MED Picual
19,00 €EUR
· martes, 14 de abril
