Picual gets its edge from the harsh climate of central Spain from which it hails. Grown on silvery gnarled branches, the Picual olive gives an oil that is vigorous and fruity, with hints of green leaf, banana and mint and a slight peppery finish. With an excellent fatty acid content, Picual stands up well in cooking; I love it to sauté fish, or to add dimension to savory beef stew or lamb dishes. It is also a superior dipping sauce. Either way I know you’ll see for yourself why it is the most popular olive varietal in the world.