Picualia celebrates its tenth anniversary with an epic "First Day of Harvest" dedicated to the Battle of Bailén.

Picualia launches its highly anticipated limited-edition "First Day of Harvest" Extra Virgin Olive Oil (EVOO) , which this year reaches its tenth edition . To commemorate this milestone, the cooperative has decided to pay dual tribute to its land with two high-end EVOOs dedicated to the historic Battle of Bailén in the Picual variety and, as a new product, an extra virgin olive oil in the Arbequina variety .

The public presentation of the most exclusive EVOO of the 2025/2026 season will take place in November at an event that Picualia is already planning. In this 2025/2026 olive oil season, the crown jewel of the mill's annual production focuses on the rich history of Bailén, an event that underscores the cooperative's connection to its origins and heritage.

Statements by the president of Picualia

Picualia President Gabriel J. Alonso highlighted the double celebration of this launch:

"Celebrating our tenth edition of 'First Harvest Day' is a source of immense pride, as it symbolizes a decade of commitment to the highest quality and innovation, exactly what our facilities and our way of doing things represent."

"By dedicating this edition to the Battle of Bailén, we want to remember that the history of our land is as rich and strong as our EVOO. The two oils in this edition are not only a tribute to the 1808 feat, but also a reaffirmation that the olive grove has been, is, and will be Bailén's true economic victory."

A duo of EVOOs for history

This year's limited edition will not be one, but two early EVOOs symbolizing the heroic feat of the Battle of Bailén (1808). The label design and the narrative of the oils will be inspired by the heroism, strategy, and local victory in this key event of the Peninsular War.

Historically, Picualia has already featured products dedicated to key figures in this conflict, such as heroine María Bellido , reinforcing its commitment to local identity.

"Primer Día de Cosecha" EVOO is made from specially selected early-harvest green olives, harvested in early October, which are milled immediately after the harvest. This careful selection guarantees a premium-quality oil, distinguished by:

Olfactory Phase: High intensity of green fruitiness, with notes reminiscent of freshly cut grass, leaves, banana, fig, tomato plant and mint.
Taste: Silky texture and fresh flavor, with hints of artichoke and aromatic herbs from the Sierra Morena. It has a firm bitterness and spiciness, balanced by the fruitiness, making it an intense and elegant EVOO.
It is characterized by an intense green color.

Tradition of Tributes and Excellence

With the launch of "First Harvest Day," Picualia maintains its tradition of dedicating each edition to a cultural, social, or environmental element. In previous years, the early EVOO has paid tribute to the hospitality sector with "La Comanda," to gastronomy with pipirrana, to healthcare workers during the pandemic, to water, to the Iberian lynx, to olive grove fauna with the owl, to farmers, and to the clay and pottery of Bailén, among others.

This year, as we look toward its tenth anniversary and honor the Battle of Bailén, Picualia not only celebrates a decade of success in producing its First Day of Harvest, but also reaffirms the role of olive groves as a historical, cultural, and economic pillar of the province of Jaén.

The launch will be next Monday, October 27th, and will later include a commemorative event at the Bailén oil mill on November 21st. A video screening of a poem dedicated to the Battle of Bailén by author Antonio García Barbeito will be held, highlighting the brand's connection to the local history that inspires this tenth anniversary. First Day of the Picualia Harvest: Romance of the Battle of Bailén.

The two limited edition EVOOs, Picual and Arbequina varieties that are now on sale in our Origen Oliva store