To decide between Arbequina vs Picual, it is necessary to be clear about the different uses of each type of oil.
There are important differences in the features of the Arbequina and Picual oil.
Its cultivation form is also very different, with Arbequina being the most present variety in the super high density olive grove.
Due to their different characteristics, we will see that each of these olive varieties, is suitable for a given application.
If we are doubting between plant olive trees of the Picual and Arbequina variety, a summary of the main characteristics is shown at the end of the article.
Arbequina vs Picual extra virgin olive oil?
Although high quality oils are obtained from Picual and Arbequina, the chemical composition and organoleptic characteristics have important differences.
As you can see, the chemical composition of Picual olive oil is better than that of Arbequina.
The high percentage of oleic acid and the highest amount of polyphenols provide a very healthy olive oil for the consumer.
Chemical Composition | Arbequina | Picual |
Oleic Acid | 72% | 81% |
Palmitic Acid | 14% | 10% |
Linoleic Acid | 9% | 4% |
Polifenoles | 200-300 | 300-500 |
Stability | Low | Very high |
Oleocanthal | – | High |
Although Picual devastates Arbequina in chemical characteristics, the Arbequina olive oil triumphs for its excellent flavor and aroma.
Organoleptic Characteristics | Arbequina | Picual |
Amargor | Balanced | Intense |
Spicy | Balanced | Medium |
Dulzor | Soft | – |
Fruity | Very intense | Medium |
Among the aromas of the Arbequina oil can be found swamp, apple, mint and < em>green grass.
On the other hand the Picual oil when harvested early achieves aromas to tomato, fig tree, leaf of olive and grass.
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Cooking with Arbequina vs Picual?
Each olive oil has unique properties that adapt better or worse to certain uses.
Uses | Arbequina | Picual |
Fritters | Not adequate | Excellent |
Salad | Very Good | Good |
Mahonesa | Soft | Intense flavor |
Stews | No | Excellent |
Smooth flavor dishes | Recommended | Not suitable |
Toasted | Excellent | Good |
Conservas | Not advised | Excellent |
AliƱos | Very good | Not recommended |
In short, Arbequina is considered better salad oil and Picual better for frying and stewing.
Plant olive trees of the Picual or Arbequina variety?
Both varieties are high productivity. However, the Picual olive tree is better suited to traditional olive groves and intensive olive groves.
On the other hand, the Arbequina olive tree allows planting in hedge, harvesting with harvesters and achieving very high productivity and low collection costs.
Arbequina | Picual | |
Planting density | Olive grove in hedge | Intensive olive grove |
Productivity | Very high | Very high |
Flowering | Self-fertile and average | Self-fertile and average |
Production | Regular | Constant |
Vigor | Low | High |
Port | Open | Expanded |
Rooting | Very good | Good |
Arbequina | Picual | |
Collection | Very early | Early |
Size | Small | Medium |
Form | Spherical and symmetric | Elliptical and asymmetric |
Pulp / bone ratio | Very low | Medium-High |
Olive yield | 14-17% | 18-23% |
Detachment | Hard | Easy |
As we have seen, there are important differences between Arbequina and Picual that must be examined before deciding on one or the other.
Is it good or bad to fry with olive oil?
Warning
We have translated the information on our website from Spanish to English. Note that some words may have seen their meaning altered during their translation.