Picual Olive Oil – 250ml

Monterosa Picual Olive Oil, intensely fruity from the Algarve

Monterosa Picual is a single-varietal extra virgin olive oil from the Eastern Algarve, hand-picked and pressed immediately. Intensely fruity, medium-bodied, with aromas of green tomato and lemon peel. Not a mild bread oil, no all-purpose blend — but character from a single variety.

Monterosa Picual olive oil is a single-varietal extra virgin olive oil from the eastern Algarve in Portugal. Pressed from hand-picked Picual olives, which yield their oil directly on the plantation in Moncarapacho — without detours, without waiting time. Feinschmecker chose it as Portugal's best oil of the year at the 2016 Olivo Award, judging it to be powerfully aromatic. The latest harvest also carries this character. Those looking for an olive oil with profile will find a reliable choice in Monterosa Picual.

Grass, Artichoke, Lemon Zest

On the nose, the Picual opens with freshly cut grass and green artichoke, followed by cardoon, green tomatoes, and a hint of sage. On the palate, it displays medium fruitiness with distinct pungency and a bitter note reminiscent of fresh arugula — lively, clear, without any heaviness.

The finish leaves a peppery aftertaste with lemon zest, making Monterosa Picual unmistakable. Anyone who tastes five Monterosa varieties side-by-side will immediately recognize: Picual is the middle child — stronger than the gentle Verdeal, milder than the spicy Cobrançosa with its sharpness on the finish.

Try it with grilled vegetables and fish

Picual loves strong flavors. It accompanies grilled vegetables, aubergines from the grill, pan-fried fish with lemon, and warm lentil salads — wherever a mild oil would disappear in the dish, Monterosa Picual olive oil adds its own accent.

Our tip: drizzle a good shot over ripe tomatoes with coarse sea salt and fresh basil. Or as a finish on a white bean soup you've cooked with a little garlic and rosemary. Also a reliable choice for carpaccio and bruschetta. Store in a cool, dark place, ideally at 14 to 18 degrees Celsius — then the oil will retain its full aroma profile for many months.

20 hectares in the Algarve, pressed where Romans once harvested olives

Monterosa is located in Moncarapacho in the eastern Algarve, just 7 kilometers from the Atlantic. In 1969, founder Detlev von Rosen came from Sweden to Portugal to grow tomatoes and iceberg lettuce for the Northern European market. Since 2000, olive trees have grown on the 20 hectares instead of orange trees — the less water available, the more obvious the switch to the undemanding olive became.

Five varieties thrive at Monterosa: Verdeal, Maçanilha, Picual, Cobrançosa, and Frantoio. The olives are hand-picked and pressed in the on-site mill, which stands on the grounds of an ancient Roman road — the connection from Lisbon to Córdoba once passed through Moncarapacho. Granite stone mill meets modern extraction; the harvested produce is processed on the same day. "Between tree and press, only hours pass for us, not days," explains Detlev. That's how freshness is achieved.

At the NYIOOC in New York, Picual won Gold in 2016, also Gold at Olive Japan in Tokyo, and Silver in Los Angeles. In total, Monterosa has collected 29 medals over twelve years — 17 of them Gold. Quite impressive.

Enjoyment Tip

We love Monterosa Picual olive oil as a finish on warm food, where it best develops its aromas. On a slice of toasted sourdough bread with fleur de sel, it is a silent feast in itself. If you want to discover the entire Monterosa family, start with the mild Verdeal and work your way to the fiery Cobrançosa — the Picual is the golden centerpiece. You can find more olive oils in our olive oil selection.