Denomination and synonyms
This name refers to the sharp tip of its fruit. The following names are synonyms for ‘Picual’. ‘de Aceite’ in Villacarrillo; ‘Blanco’ in El Carpio, ‘de Calidad’ in Santisteban del Puerto; ‘Corriente’ in Ubeda; ‘Lopereño’ in Baena, ‘Marteño’ in Alcaudete, Cabra, Campillos, La Carlota, Castro del Río, Iznalloz, Lucena and Montefrío; ‘Morcona’ in Beas de Segura; ‘Nevadillo’in Atarfe and Fernán-Núñez, ‘Nevadillo Blanco’ in Hinojosa, Montoro, Villa del Río and Villaviciosa; ‘Nevado’ in Alcalá la Real and Porcuna; ‘Nevado Blanco’ in Pozoblanco; ‘Picúa’ in Huercal-Overa, ‘Salgar’ in Orcera and ‘Temprana’ in Cazorla. The different synonyms relate to the use of its fruit, the area of origin or the time of ripening.
Geographical distribution, importance and interest
Today it is the most interesting for milling, having managed to spread out from its original area to now be found in neighbouring regions. Due to the recent intensive planting of this variety, probably one out of every two olive trees in Andalusia is “Picual”.
It is a vigorous variety, its production is established early and is high and relatively constant. It is considered very hardy due to its ability to adapt to different climate and soil conditions; in particular it is thought to be tolerant to frost and excessive moisture in the soil. However, it is not very resistant to drought and chalky terrains.
Its flowering time is average and normally ensures a sufficient set in self-pollination. It ripens early and the fruit has a low resistance to drop, although it remains on the tree until harvesting. The fruit is medium sized, with a high fat yield. An oil of great stability, very fruity greens, slightly bitter, peppery taste and with great stability.