Pueblo Picual extra virgin olive oil

The flavour starts off mild and fresh, with green, grassy notes and a slight peppery finish. This olive oil is a blend of 80% Picual and 20% Hojiblanca. 
The acidity is no more than 0.3% (where the legal maximum is 0.8%), which indicates very high quality.

The producers have a clear mission, which they carry out with passion, respecting both nature and people. Read their story below.

Nestled amongst the hills of Andalusia, near Granada and the foothills of the Sierra Nevada, lies the small village of La Viña. Surrounded by ancient olive trees and the scent of wild flowers and herbs, this is where our Pueblo Picual extra virgin olive oil is produced. This is the place we call home — and you can taste that in everything we do.

Our olive oil begins with the tree. Families from the village and the surrounding area have tended these olive groves for generations. Many of the trees are centuries old and form an integral part of the landscape, the history and the flavour of the oil. The Picual olive is known for its aroma of freshly cut grass, its powerful freshness and its characteristic peppery finish — characteristics that are perfectly suited to the hot, dry climate of Andalusia.

Honesty

For us, olive oil is not just about taste, but also about how it is made. Genuine extra virgin olive oil is a craft, not a mass-produced product. It requires attention, knowledge and a great deal of manual labour. From pruning the trees and tending the soil to growing and managing herbs and grasses around the tree, carefully harvesting the olives and cold-pressing them immediately at the mill — every step is crucial.

This requires patience, craftsmanship and a deep respect for nature, particularly with our old centenarios (hundred-year-old trees).

We believe that everyone in this chain should benefit fairly. Not just those who bottle or sell the product, but also the people working the land: the pickers who labour tirelessly for weeks on end, the pruners with their years of expertise, and all the specialists who contribute to this product. Making olive oil is intensive work — and that deserves recognition and fair remuneration.

Change

At the same time, we see the landscape changing. Increasingly, old olive trees are making way for young, intensively planted trees that can be harvested more easily by machine. It certainly seems efficient, but these new plantations require considerably more water — a scarce commodity in this region — and often have a shorter lifespan.

Whereas old trees last for generations, these modern orchards are exhausted after around 25 years, after which the cycle begins anew. This means that not only does a way of working disappear, but also character, tradition and ecological balance from the landscape.

Our aim

With Pueblo Picual, we have consciously chosen a different path. We want to preserve the pride of this region, pass on traditions and give something back to the place that offers us so much.

Although many young people are leaving this demanding craft for work in the city, fortunately there are also those who choose to stay. For instance, José-Maria, master pruner and mayor of the village, trained a group of young men and women this winter in pruning the centenario trees. Passing on this knowledge is essential — without it, the craft will disappear.

By choosing quality, fair yields and respect for the ancient trees and their environment, we are protecting not only a product, but also a way of life. In this way, we hope to contribute to a sustainable and fair future.

Every tin of Pueblo Picual is the result of hundreds of hours of work, dedication and love for the land. Not an anonymous mass-produced product, but genuine extra virgin olive oil from Andalusia — made with care for people, nature and tradition.

You can taste the difference.