Bravoleum Picual is an extra virgin olive oil produced by Hacienda El Palo in Jaén exclusively from the Picual olive variety. This variety, closely linked to the olive landscape of Jaén, results in oils with great personality, recognizable by their intensity, vegetal richness, and remarkable persistence.
The production process seeks to maximally preserve the freshness of the olive and the nuances that define the Picual. Careful handling of the fruit and control of the different phases of the process make it possible to obtain an expressive monovarietal, with clear aromas and a mouthfeel that reflects the character of this variety.
Its sensory profile is dominated by green sensations. On the nose, there are hints of tomato vine, freshly cut grass, and olive leaf, accompanied by notes of green almond and other vegetal nuances. It has body on the palate, with a perceptible bitterness and a pungency that increases gradually. The whole maintains a good balance and ends with a fresh, intense, and lingering sensation.
Bravoleum Picual is especially recommended for raw consumption, where its personality can be appreciated most clearly. It works very well on bread and tomato, salads, vegetables, soups, and legumes, as well as accompanying meats, aged cheeses, and dishes with pronounced flavors.
