The variety of Picudo olive, produces mixed-use olives, are used for the production of oil and table olives. Originally from Córdoba, more specifically from Baena, its cultivation is mainly in the provinces of Córdoba, Jaén, Granada and Málaga. The Picudo olive tree has about 35,000 hectares of cultivation, being a variety with significant extension, of a similar magnitude to varieties such as the Verdial olive, Manzanilla Cacereña and Hojiblanca.
Curiosities: The olive variety “ Picudo “, is named after the shape of the olive, curved, pointed and with a pronounced nipple. Its cultivation is carried out together with other varieties, helping in pollination. Its proportion is lower than other varieties, highlighting its presence in Baena. The Picudo variety is included within the protected designation of origin”Baena”and”Priego de Córdoba”.
Synonyms or names that the Picudo olive variety receives
In Hinojosa del Duque (Córdoba), the Picudo olive tree is known as “Enough”.
The locality of Cabra (Córdoba), call the olive Picudo as “Carrasqueño de Lucena”.
Villa del Río (Córdoba), Picudo is known as “Castúo“.
For the people of Montoro (Córdoba), the synonym of Picudo is “Paseto“.
The farmers of Écija (Sevilla) and Puente Genil (Córdoba), call the olive variety Picudo, “Picudo Blanco”.
It is also known by the name of”Carrasqueño de Córdoba”.
Features of the Picudo Olive Tree
Although the Olive Picudo is not an expanding variety, it is prized for producing oils of good organoleptic characteristics.
Productivity: the Picudo olive tree, is entered into production early and productivity is high.
Regularity of bearing: The variety of Olive Picudo is of alternating production (vecera).
Flowering: Picudo variety, is of medium flowering. Its pollen has a high germination capacity, Picudo being a very suitable variety as a pollinator.
Vigor and bearing of the tree: the Picudo olive tree has very strong vigor and is open bearing.
Leaf: The variety of olive Picudo has the large and long large leaf.
Diseases: The Picudo olive tree has good adaptation to limestone soils and excess moisture. It is a variety of medium cold resistance, sensitive to Repilo and Verticillium. Very sensitive to Leprosy and Tuberculosis.
Multiplication: The Picudo plant is easy to multiply thanks to its high rooting capacity.
Picudo Olives, morphological characteristics
Picudo olives have good characteristics for the production of oil. The beet olives have been traditionally used as table olives, with good appreciation.
Maturation: The Picudo olive tree is a late ripening variety. 
Size: Olives Picudo are of size large.
Shape: Picudo olives are elliptical and asymmetrical.
Skin color: The Picudo olive, has maturity black color.
It has abundant lenticels of small size.
Pulp: Picudo olives have a high pulp / bone ratio, around 8.
Peduncle: The peduncle of the Picudo olive is medium size .
Yield: Picudo olives have a high fat yield. With around 20% oil, its yield is slightly lower than Picual.
Collection: Picudo has high resistance to detachment, an aspect that makes mechanized collection difficult.
Uses: The Picudo olive is mainly used for oil production. However, its large size and good pulp/bone ratio make it also appreciated as a table olive.
Taste: The Extra Virgin Olive Oil has excellent characteristics, tends a pleasant aroma with notes of apple and almond. It is a very popular oil in the denomination of origin Baena and Priego de Córdoba.
Properties: Picudo oil, is not very stable, with a medium-low content of oleic acid (64%). It could be compared in stability with Arbequina or Hojiblanca, resulting in a less stable oil obtained from Manzanilla Cacereña varieties, Verdial or Cornicabra.
Advantages: Picudo oil is highly valued for its quality. Produces high-fat olives. Rustic variety, adapted to limestone soils.
Disadvantages: little regular production, olive with high resistance to detachment, very sensitive to tuberculosis.
Recommended reading
Types of olive diseases
Bactrocera oleae
Olive varieties
Olive tree erinosis
Gordal olives
Warning
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