Royal olive oil is one of the most appreciated by experts. However, its cultivation has some challenges, which has gradually shifted production in favor of the picual olive. Currently, it is only grown in its native region: the districts of Cazorla and Quesada, in the province of Jaén.
Characteristics of the Royal Olive
The most striking feature of the royal olive is its remarkable size and the reddish, very appealing color of its oval fruit. Despite the high production of these trees, their oil yield is low, and harvesting is somewhat complicated due to the fragile wood and the fruit’s resistance to detaching from the branch.
Growing Royal Olives: A Small Heroic Act
For all these reasons, many farmers have switched to the picual olive, which is easier to cultivate (and equally delicious). However, the quality of royal olive oil has led some mills, including Castillo de Canena, to aim to recover it.
Royal Olive Oil Tasting
The main characteristic of royal olive oil is its lack of bitterness. This allows a variety of truly remarkable nuances: from the fruity notes reminiscent of early-harvest picual oils like Yo, Verde to the sweet aromas of the best arbequina oils. These notes vary depending on the harvest time, which decisively influences the oil’s tasting profile.
Pairing Royal Olive Oil
The versatile characteristics of royal olive oil make it truly adaptable for combinations. It is recommended as a base for raw sauces, where it can convey its delicate flavors, but it is also a fantastic seasoning for bread, salads, vegetables, and even for longer-cooked stews.
Try Royal Olive Oil
Its later harvest means it is not available when the more common varieties are ready. So, when the peak of other new harvests has passed, the royal olive harvest is at its best. If you enjoy cooking with extra virgin olive oil, you must try royal.
At OrigenOliva, we have selected the finest royal olive oils from two leading mills for you. Don’t miss the chance to try them.
