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Pairing:
El maridaje del Aceite de Oliva Virgen Extra conlleva un mínimo conocimiento de los atributos que tiene cada variedad y cómo actúan con cada alimento / receta. Cabe decir que cada consumidor puede apreciar más unos AOVEs que otros teniendo alguna variedad favorita, ya sea por su intensidad, complejidad o armonía. Para una leve iniciación, puede seguir las siguientes sugerencias para la variedad Picual.
Las características del Aceite de Oliva Virgen Extra Picual son de una intensidad alta, por lo que se debe utilizar en alimentos con los cuales se complemente y no supongan una superposición de esta intensidad alta.
En la cocina, el Aceite de Oliva Virgen Extra Picual es muy recomendable para frituras (mantiene sus propiedades a altas temperaturas), carnes rojas, empanados, rebozados, guisos, como conservante y como aliño en ensaladas o tostadas, es decir, para consumir en crudo.
En cambio, es preferible utilizar alguna de las otras variedades de Aceite de Oliva Virgen Extra en platos de sabores más suaves, como pescados blancos, emulsiones, salsas o postres. El motivo es que la intensidad alta puede sobreponerse a los sabores de dichos platos.
Container: Botella
5 Elements Unbeaten 6x500ml is a limited edition of our Extra Virgin Olive Oil, made in collaboration with ASEM Castilla-La Mancha. We have only produced 500 bottles, making each unit a unique piece.
Presentation: 500 ml.
General Characteristics:
The Extra Virgin Olive Oil of the Picual variety, extracted from the homonymous olive, is characteristic of the region of Jaén and its neighboring provinces. The name of the variety comes from the pointed or peaked end of the fruit. Its importance lies in the early entry into production of its trees and its great adaptability to various climatic conditions and soil types.
It is perhaps the most widespread and famous variety in Spain, with a cultivated area close to 800,000 hectares in our country. But it is also the most widespread variety in the world, present on all continents thanks to its easy cultivation and the high productivity of its olive trees.
The Picual olive has a medium size with an asymmetric shape, with a marked pointed end. Its skin is sensitive and thin, so when it reaches maturity, care must be taken in harvesting to avoid defects in its oils and obtain the best quality.
Production:
Harvest date: October/November, early harvest.
Irrigation: automated system with humidity sensors.
Harvesting system: branch vibration to detach the fruits directly from the tree without touching the ground. This avoids strong impacts, thus caring for our olive.
Harvesting temperature: harvesting is avoided in high temperature hours, so if the day is very hot (over 35°C), the workday is shortened depending on the temperature.
Time between harvest and processing: less than 3 hours.
Processing system: continuous two-phase system, cold extraction (below 27°C), minimizing contact with water.
Filtration: continuous filtration after the extraction process. We remove moisture and impurities that may remain in our olive juice to give it a longer shelf life.
Storage: stainless steel tanks preserved with nitrogen.
Color: emerald green.
Nutritional Information:
| Average values per | 100 ml. |
| Energetic value | 900 kcal./3,700 kj. |
| Fats 100g. of which | |
| Saturated | 14 g. |
| Monounsaturated | 78 g. |
| Polyunsaturated | 8 g. |
| Carbohydrates of which | |
| Sugars | 0 g. |
| Polyols | 0 g. |
| Starch | 0 g. |
| Dietary fiber | 0 g. |
| Proteins | 0 g. |
| Salt | 0 g. |
| Vitamins and minerals | 0 g. |
Organoleptic:
Frutado of green olive, complexity in its descriptors of freshly cut grass, olive leaf, tomato plant, artichoke and fruit notes of banana and green almond
Pairing:
El maridaje del Aceite de Oliva Virgen Extra conlleva un mínimo conocimiento de los atributos que tiene cada variedad y cómo actúan con cada alimento / receta. Cabe decir que cada consumidor puede apreciar más unos AOVEs que otros teniendo alguna variedad favorita, ya sea por su intensidad, complejidad o armonía. Para una leve iniciación, puede seguir las siguientes sugerencias para la variedad Picual.
Las características del Aceite de Oliva Virgen Extra Picual son de una intensidad alta, por lo que se debe utilizar en alimentos con los cuales se complemente y no supongan una superposición de esta intensidad alta.
En la cocina, el Aceite de Oliva Virgen Extra Picual es muy recomendable para frituras (mantiene sus propiedades a altas temperaturas), carnes rojas, empanados, rebozados, guisos, como conservante y como aliño en ensaladas o tostadas, es decir, para consumir en crudo.
En cambio, es preferible utilizar alguna de las otras variedades de Aceite de Oliva Virgen Extra en platos de sabores más suaves, como pescados blancos, emulsiones, salsas o postres. El motivo es que la intensidad alta puede sobreponerse a los sabores de dichos platos.
Container: Botella
5 Elements Unbeaten 6x500ml is a limited edition of our Extra Virgin Olive Oil, made in collaboration with ASEM Castilla-La Mancha. We have only produced 500 bottles, making each unit a unique piece.
Presentation: 500 ml.
General Characteristics:
The Extra Virgin Olive Oil of the Picual variety, extracted from the homonymous olive, is characteristic of the region of Jaén and its neighboring provinces. The name of the variety comes from the pointed or peaked end of the fruit. Its importance lies in the early entry into production of its trees and its great adaptability to various climatic conditions and soil types.
It is perhaps the most widespread and famous variety in Spain, with a cultivated area close to 800,000 hectares in our country. But it is also the most widespread variety in the world, present on all continents thanks to its easy cultivation and the high productivity of its olive trees.
The Picual olive has a medium size with an asymmetric shape, with a marked pointed end. Its skin is sensitive and thin, so when it reaches maturity, care must be taken in harvesting to avoid defects in its oils and obtain the best quality.
Production:
Harvest date: October/November, early harvest.
Irrigation: automated system with humidity sensors.
Harvesting system: branch vibration to detach the fruits directly from the tree without touching the ground. This avoids strong impacts, thus caring for our olive.
Harvesting temperature: harvesting is avoided in high temperature hours, so if the day is very hot (over 35°C), the workday is shortened depending on the temperature.
Time between harvest and processing: less than 3 hours.
Processing system: continuous two-phase system, cold extraction (below 27°C), minimizing contact with water.
Filtration: continuous filtration after the extraction process. We remove moisture and impurities that may remain in our olive juice to give it a longer shelf life.
Storage: stainless steel tanks preserved with nitrogen.
Color: emerald green.
Nutritional Information:
| Average values per | 100 ml. |
| Energetic value | 900 kcal./3,700 kj. |
| Fats 100g. of which | |
| Saturated | 14 g. |
| Monounsaturated | 78 g. |
| Polyunsaturated | 8 g. |
| Carbohydrates of which | |
| Sugars | 0 g. |
| Polyols | 0 g. |
| Starch | 0 g. |
| Dietary fiber | 0 g. |
| Proteins | 0 g. |
| Salt | 0 g. |
| Vitamins and minerals | 0 g. |
Organoleptic:
Frutado of green olive, complexity in its descriptors of freshly cut grass, olive leaf, tomato plant, artichoke and fruit notes of banana and green almond
