From the beginning of October, temperatures are lower during the night, making the olive ripen more slowly. The olive is less fragile (harder) and does not damage or break as quickly during harvest and transport to the mill, as could happen with the more mature olive in November and December.
The early harvest olives were harvested before their full ripening to retain the special color and strong, intensive flavour. The olive oil has a natural balance for a longer preservation. Which is what distinguishes the Extra Virgin Olive Oil Picual from other types of olive oil.
Rich in oleocanthal, polyphenols and vitamins A, D, E, K, Omega 9, Omega 6, Omega 3
