Aceite de Oliva Virgen Extra Supremo Picual 500ml

Supreme Picual

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19,00 €

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This is the most produced oil in Jaén and is characterized by its marked personality and intensity , characteristics that stand out in this Extra Virgin Olive Oil.

This EVOO is made with Picual olives harvested at their optimum ripeness , which gives it a powerful flavor and a robust body .

Its tasting is an intense experience, with a pleasant spiciness and herbaceous notes, a delight for all the senses.

Character Half and Fruity Green

This extra virgin olive oil has a medium aroma reminiscent of fig and tomato, with notes of aromatic herbs and black pepper.

The palate is sweet, with a bitter and medium-spicy finish. The aftertaste is of green walnut and leafy green, with a hint of astringency.

Excellent with traditional Andalusian dishes such as gazpacho and salmorejo, red meats, roasted vegetables, and gourmet toast, providing an explosion of flavor that will captivate your senses.

Ficha del Aceite Supreme Picual

+ Región de Origen: Jaén
+ Campaña de Recolección: 2024/2025
+ Productor: Aceite Supremo
+ Variedad de Aceituna: Picual

The Oil Mill

Supreme Oil

Supremo was born in 2013 from the vision of two entrepreneurs, Andrés García and Alberto Molinero, determined to position Jaén, the world capital of olive oil, in the quality market with an exceptional Extra Virgin Olive Oil.

Throughout its history, Supremo has milled varieties such as Arbosana and the native Cornezuelo de Jaén, accumulating nearly 100 national and international awards that place both the brand and the capital at the center of excellence in Extra Virgin.

Beyond flavor, Supremo embodies innovation, differentiation, and creativity, reflecting in every drop the effort and passion of a team committed to tradition and quality.

Learn more about Supreme Oil →

The variety

Picual

The Picual olive is the most common variety to produce Extra Virgin Olive Oil in the province of Jaén. It represents 80% of the world's olive plantations and is an agricultural treasure that accounts for 20% of the world's olive oil.

This variety, native to the province of Jaén, not only defines the seas of olive trees seen after crossing Despeñaperros, but is also key to the gastronomy, nutrition, and health of the Mediterranean diet.

From Jaén to the plate

Its characteristic teardrop shape and a small peak at its base give this variety of olive its name.

The Picual variety is harvested to obtain the so-called Premium Oils between October and mid-November, from then until December They obtain the Extra Virgins Its secret lies in its unique combination of flavor and health: oils with notes of summer gardens: tomato plant, fig leaf, olive leaf, freshly cut grass, and green pepper.

Its distinctive black pepper aroma hints at the potent character of its flavor. EVOO has a distinct bitterness and spiciness, thanks to the polyphenols it contains, which give it great stability and its healthy properties.

Built-in versatility

It is one of the most versatile varieties we can find. A splash of it on a good vanilla ice cream reveals nuances that other oils hide.In the kitchen, its use can vary from finishing red meats to salads.or more traditionally, toast for breakfast.

Its resistance to water stress and disease also makes it a versatile crop that can be found in a variety of planting environments. Its high antioxidant content helps improve health, prevent aging, and enhance neuronal function.

Climate change and wellness

The vast expanse of Picuales found in Andalusia represents a true green lung in Spain, helping to combat climate change and reduce CO2 emissions.

It's the only ingredient in our cuisine that can boast of being both a millennia-old tradition and a wellness trend. In every drop, we find artisanal wisdom and promises of health for the future.

Sustainable future

Little by little the Picual variety has found its place on the international map,
being increasingly in demand for its great stability, which makes it maintain
its quality qualities for longer and due to its high polyphenol content.

Highly in demand in the Asian market and increasingly in the American market.

With 150,000 tons exported annually, this "green gold" keeps Spain's rural economy alive and tempts palates from Tokyo to New York.

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