Picualia: excellence in EVOO from Jaén to the world
In the heart of the province of Jaén, Picualia has established itself as one of the most innovative and renowned olive mills in the production of extra virgin olive oil (EVOO). Founded in 2009 after the merger of Agrícola de Bailén and Virgen de Zocueca, Picualia focuses its production on the Picual variety, known for its high antioxidant content and health benefits.
Who they are
Picualia is a socially based cooperative that combines tradition and modernity. The company has invested in advanced facilities and strict control of the entire production process, guaranteeing maximum quality oils with full traceability. Its goal is to produce and market high-quality EVOOs while always respecting the environment.
Awards and recognitions
The quality of Picualia has been recognised with more than 50 national and international awards. In 2016, it received the recognition as the Best Olive Mill in Spain from the Spanish Association of Olive Municipalities (AEMO), consolidating its position as a benchmark in the olive oil sector.
History
The origins of Picualia date back more than 70 years, with the formation of the first olive oil cooperatives in Bailén. The merger of Agrícola de Bailén and Virgen de Zocueca in 2009 made it possible to create a modern and efficient olive mill focused on oil quality and traceability.
Since 2011, Picualia has invested more than 12.8 million euros in infrastructure and technology, enabling the production of premium EVOOs and maintaining its position at the forefront of the sector.
Production processes
1. Harvesting
The olive harvest begins in October, when the Picual variety reaches its optimal point of ripeness. Each fruit is carefully analysed to guarantee its quality before milling.
2. Reception and classification
In the reception yard, the olives are selected through an automated system with visual supervision, ensuring that only clean and healthy olives continue in the production process.
3. Milling and extraction
Picualia uses advanced Protorreatore and Leopard technology from Pieralisi for a continuous low-temperature extraction method. The olive paste is malaxed, centrifuged and separated, obtaining a pure oil with all its nutrients preserved.
4. Filtration and storage
Once extracted, the oil is filtered to remove impurities and stored in stainless steel tanks with inertisation systems, preserving the quality of the EVOO until final bottling.
5. Bottling
Bottling is carried out in formats ranging from 250 ml to 5 litres, guaranteeing traceability and impeccable presentation. Each bottle reflects the quality of the fruit and the work of the farmers.
Oleotourism and experiences
Picualia offers innovative oleotourism experiences: guided tours, guided tastings, virtual reality rooms and gourmet product tastings. More than 40,000 visitors per year enjoy its facilities, which include chocolates with EVOO, artisanal honey, olive bread, natural cosmetics and other products made with high-quality EVOOs.
Social responsibility and sustainability
The cooperative collaborates with people with disabilities in bottling lines, promoting inclusive employment. In addition, it incorporates integrated and organic production certifications, guaranteeing healthy and sustainable oils.
International presence
Picualia exports to countries such as the United Kingdom, the United States, the United Arab Emirates, Saudi Arabia, Austria, the Netherlands and China, consolidating its position as a global benchmark in quality EVOO production.
Picualia Week: special offers
During Picualia Week, you can find exclusive offers on selected products, including Picualia First Day of Harvest and other early harvest oils.
Conclusion
Picualia combines tradition, innovation and respect for the environment, offering exceptional extra virgin olive oils. Picualia Week is the perfect opportunity to discover the quality of its EVOOs and learn more about this award-winning and internationally recognised olive mill.
For more information about the oil, its full history and interesting facts, visit the blog.
