Picual extra virgin olive oil gets its edge from the harsh climate of central Spain from which it hails. Grown on silvery gnarled branches, the Picual olive makes an oil that is vigorous and fruity, with hints of green leaf, banana and mint and a slight peppery finish. With an excellent fatty acid content, Picual stands up well in cooking-its great for saut ing fish, or to add dimension to savory beef stew or lamb dishes. It also makes an excellent dip for bread.
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