Blog,
Arbequina, Picual and Picuda: the three olives that reach our mill
Three varieties, three characters. What each one brings to the oil made in Espejo.
Our 89 members grow olives across the municipalities of Espejo, Castro del Río and Córdoba. Almost everything that crosses the weighbridge is one of three varieties, and we keep them apart at reception: we have four hoppers precisely so we don't mix varieties or qualities.
Picual
The most widely planted olive in Andalusia. It gives an intense oil with clear bitterness and pepper and notes of green leaf and tomato vine. It keeps well over the months, which is why so many kitchens rely on it every day.
Arbequina
Small and round, it came from Catalonia and is now grown across half of Spain. Its oil is mild and fruity, with hints of apple and almond and very little bitterness. It is the one people usually like when they say olive oil is "too peppery" for them.
Picuda
Also known as Carrasqueño de Córdoba, it is a very local variety from the Córdoba countryside and the Subbética hills. Its oil is balanced and sweet, with gentle fruit and a slightly almond finish.
And in the bottle?
Every season is different: rain, cold and harvest timing change the character of each variety. If you want to know what this year's oil is made of, call us and we'll tell you.
