Nuestras aceitunas: Variedades Picual y Arbequina
Olives are the fruits of the olive tree (globular or ovate berries, not edible per se)
At the optimum ripening moment, the olives contain: 25% oil; 50% of vegetation water; and, the remaining 25% is skin, meat and one bone with a single large seed (matter or dry mass) Its skin (epicarp) changes its color depending on the development of the fruit, its ripening, changing from green, at the beginning of the season, to black, at the end of the it. The color change is because the ripening process causes the olives natural dehydration and oxidation, by fermentation.
We have planted Picual and Arbequina olive varieties.
Picual olive variety is native of Southern Spain, Andalusia region, and Arbequina is from Catalonia, but both of them, thanks to the excellent and unique climate and soil conditions of the area, and to our extraordinary work on the care and attention of the olive grove, these varieties are magnificent and singularly developed in our olive grove.
These olives are medium in size and weight, of medium-high pulp/pit ratio. They have a short peduncle. The name “Picual” is due to the peak-shaped of the olive. The best-known synonyms are Jabata, Marteño, Lopereño, Morcona and Nevadillo Blanco, among others.
The size of its fruit is the smallest of the varieties grown in Spain. The name Arbequina comes from the town where it is known that it was first planted in Spain in the 17th century, in Arbeca, so it is also known as Arbequí and Arbequín, and in other places as olive of Arbela and Borjas Blancas.