This Aguibal Picual is an amazingly grassy, woody and well balanced extra virgin olive oil that dazzles with its crisp and clean peppery finish. Fruitiness is apparent, but remember this is Picual -- the oil know for its classic bitter-woody undertones and crisp clean taste. It has a robust, full bodied flavor with grassy/ woody mid-tones and a slightly peppery finish that does not linger.

Normally, Picual olive oils tend to be very pungent and a bit overwhelming. The Aguilar Family's Picual trees are a different story. Grown in Larva, in the mountains of the Sierra Magina in Jaen, this Picual produces a lovely, full bodied flavor.  (more info)

This Aguibal Picual is an amazingly grassy, woody and well balanced extra virgin olive oil that dazzles with its crisp and clean peppery finish. Fruitiness is apparent, but remember this is Picual -- the oil know for its classic bitter-woody undertones and crisp clean taste. It has a robust, full bodied flavor with grassy/ woody mid-tones and a slightly peppery finish that does not linger.

Normally, Picual olive oils tend to be very pungent and a bit overwhelming. The Aguilar Family's Picual trees are a different story. Grown in Larva, in the mountains of the Sierra Magina in Jaen, this Picual produces a lovely, full bodied flavor.

Picual is the staple extra virgin olive oil of Andalusia, not to mention the most widely grown olive variety in Spain. It is hard to find a good Picual that makes you say "wow!", and in our opinion and those of others, we know we have a winner. It is the staple of the Andalucian kitchen and a favorite for finishing fish and gazpacho!

Aguibal Picual is perfect on any fish, manchego cheese or simply as a dipping oil with bread. Art Smith, Oprah's Chef, enjoys the Aguibal Picual in salads. Here is a great recipe that will please your family and friends:

Fennel, Watercress, and Orange Salad with Citrus Vinaigrette
By: Art Smith, Personal Chef to Oprah Winfrey.
Makes 4 Servings:

2 large navel oranges,
1 large fennel bulb (about 14 ounces), trimmed of stalks and fronds,
2 tablespoons of Aguibal Picual Extra Virgin Olive Oil,
2 tablespoons fresh lemon juice,
Salt, and freshly ground pepper.

Citrus Vinaigrette:
1 tablespoon fresh lemon juice,
1 tablespoon fresh orange juice, reserved from cutting orange segments,
1 cup Aguibal Arbequina extra virgin olive oil,
salt and freshly ground pepper.
2 large bunches watercress, stemmed, washed and dried (about 3 cups packed leaves).

Cut off the top and bottom ends of the oranges.
Stand an orange on one end and slice off the rind where it meets the flesh.
Repeat with the second orange.
Run knife along the membranes that separate each section, pull off the orange segments and set aside in a small bowl.
Squeeze the membranes over a small bowl to extract the orange juice.
Set aside 1 tablespoon of the juice and discard the rest.
Cut the fennel in half lengthwise and cut out the hard core.
Slice the fennel crosswise into 1/2 inch --thick slices.
Heat the olive oil in a large skillet over high heat.
Add the fennel slices and cook, without stirring, until the undersides are lightly browned, about 2 minutes.
Stir in the lemon juice and cook until the fennel is crisp-tender, about 1 minute.
Season to taste with salt and pepper.
Transfer to a dish and cool.
To make the vinaigrette, whisk together the lemon and orange juices in a medium bowl.
Slowly whisk in the olive oil.
Season to taste with salt and pepper.

  (less info)