Quaryat Picual
A Picual with a clear green leaf aroma, with nuances of tomato plant, banana peel, and green almond. Notes of rocket and aromatic herbs also...
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.
Quaryat Dilar is a family-run almazara (olive oil mill) in Dilar, at the foot of Sierra Nevada, founded in 2009 by the Velasco family. Their estate, Las Animas, spans 130 hectares of olive groves between 1,000 and 1,300 metres of altitude. At that height, temperatures are more extreme, the olive tree endures more stress, and the fruit concentrates more polyphenols. It is pure biology: plant stress becomes intensity in the oil.
This high-altitude Picual has a character distinct from a lowland Picual. In 2024 it received the second prize Mario Solinas from the International Olive Council in the medium green fruity category -- the only oil from Granada among the winners. It has accumulated many awards over the years.
This Picual tells us what happens when an olive tree grows above a thousand metres, at the foot of Sierra Nevada. The cold of Dilar slows ripening and concentrates polyphenols in a way that shows in the glass: that contained astringency, that balance between bitter and pungent that is not easy to achieve. I use it a lot in tastings to explain how altitude completely transforms the character of a variety.