Cal Valls Picual olives are very rich in oil, which accounts for about 27% of their total weight. Cultivation without fertilizers, insecticides or chemically synthesized herbicides.
It is a food that contains healthy monounsaturated fats. The name "Picual" is due to the beak shape of this olive tree variety.
This olive has a rather peculiar taste: strong, slightly bitter and spicy; there is even a certain aftertaste of wood.
All Cal Valls olives are made from Spanish olives. They all come from organic or biodynamic cultivation and are not treated with caustic soda or other chemical products. They are all pasteurized and their shelf life is 36 months from the production date. The olives used as raw material come from different farms and are processed and bottled in the Cal Valls facilities.
The most cultivated variety in Spain and worldwide. There are currently more than 900,000 hectares of production area in Spain, mainly in Jaén, Córdoba and Granada, although cultivation has also spread to other production areas such as Castile-La-Mancha. The name refers to the pointed shape of the fruit.
