Continuing our series of articles dedicated to getting to know the different varieties of Extra Virgin Olive Oil, based on the type of olive used for production, and after covering the monovarietal oils Picual, Arbequina and Hojiblanca, and the Blend or blend of different varieties in a single oil, today we discuss an autochthonous olive from the province of Jaén that is experiencing a significant resurgence and acceptance among high-quality EVOO consumers, especially those who seek exclusivity and new sensory experiences.
The Royal Olive Tree
The Royal olive variety, also known as Royal de Cazorla because it is most abundant in the Sierra de Cazorla region, along with Las Villas and Sierra de Segura in the province of Jaén, is concentrated in the municipalities of Cazorla, La Iruela, and Quesada, particularly in mountainous and dry-farming areas. It is a very rustic plant, drought-resistant, grown at an average altitude of 800 meters above sea level, with cold winters and soils rich in calcareous compounds. This variety has been cultivated in southern Spain at least since Roman times.
Traditional olive groves in these areas of Jaén always incorporated a proportion of Royal olives mixed with Picual, though recently there has been a trend to dedicate exclusive areas to Royal cultivation.
It is characterized by strong fruit retention and lower yields than the Picual variety, which led to Royal olives being replaced by Picuals in the latter half of the last century, almost causing its disappearance. Fortunately, this trend has reversed thanks to the excellent organoleptic properties of its EVOO, with currently over two thousand hectares cultivated. The trees produce consistently high-quality fruit, although the oil content is lower than other varieties, but of exceptional quality.
The Royal Olive
The fruit of the Royal olive is used almost exclusively for oil production and rarely as table olives.
Its flowering occurs earlier than Picual, but its ripening is later. The olive is large, ovoid, elongated, and slightly asymmetrical. Once ripe, it takes on a characteristic red color and has a medium-to-low oil yield. Its strong fruit retention makes mechanical harvesting easier with modern equipment.
Recently, Royal olives are being harvested early in the campaign, whereas traditionally it was done in February and March. Early harvest produces highly valued green oils. For this variety, early harvesting is particularly beneficial because, in the water-rich Sierra de Cazorla, fully ripened fruit stores too much water, reducing oleic acids and compromising the organoleptic qualities that make this EVOO so special and beneficial for health.
Royal Extra Virgin Olive Oil
Royal Extra Virgin Olive Oil is included in the protected designation of origin Sierra de Cazorla and represents only 5% of the global production. This PDO includes the municipalities of Cazorla, Chilluévar, Hinojares, Huesa, La Iruela, Peal de Becerro, Pozo Alcón, Quedasa, and Santo Tomé.
It has a light green color with yellowish reflections, a mild flavor with little bitterness and very light spiciness. When olives are harvested green, the oil releases aromas of almond, apple, and green banana; later harvest adds sweetness and aromas of vanilla, ripe fruits, figs, or nuts, with subtle hints of green stalk and lemon leaf.
On the palate, it has a mild bitterness and late fruity spiciness, with an almond aftertaste and great persistence.
Its organoleptic profile is very different from other EVOOs like Picuals, where bitterness is more intense. This makes it highly sought after, especially by those preferring milder flavors, and has encouraged the replanting of this variety after years of decline.
It is also notable for its high vitamin E and polyphenol content, excellent natural antioxidants that protect cells, as well as monounsaturated fatty acids, ideal for maintaining normal cholesterol levels and protecting against cognitive decline and Alzheimer’s disease.
In gastronomy, Royal EVOO is recommended for raw consumption in salads, toast, gazpachos, mayonnaise, baked or marinated oily fish, and pastries. The Royal-Picual Blend is also highly valued, offering unique sensory notes as Royal softens Picual’s bitterness and spiciness without losing its original characteristics.
To explore and taste some of the finest oils made from this increasingly popular and unique variety, our store offers leading brands that have invested in reviving this long-traditional Royal Extra Virgin Olive Oil from the province of Jaén.
