Picual Olive Oil

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 zest. Not a mild "bread-dipping" oil, nor an ordinary 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 that yield their oil right on the plantation in Moncarapacho – no detours, no waiting time. In 2016, Der Feinschmecker magazine selected it as Portugal's best oil of the year at the Olivo Award, judging it to be "powerfully aromatic." The latest harvest continues to carry this character. Anyone looking for an olive oil with profile will find a reliable source in the Monterosa Picual.

Grass, artichoke, lemon zest

On the nose, the Picual opens with fresh-cut grass and green artichoke, green tomatoes, and a hint of sage. On the palate, it shows medium fruitiness with a distinct pungency and a bitter note reminiscent of fresh arugula – lively, clear, and without any heaviness.

The finish leaves a peppery aftertaste with lemon zest, making the Monterosa Picual unmistakable. If you taste all five Monterosa varieties side-by-side, you'll immediately taste that the Picual is the middle child – bolder than the gentle Ribeiro do Tronco, milder than the spicy Macanilha with its sharp finish.

With grilled vegetables and fish

The Picual loves bold flavors. It accompanies grilled vegetables, pan-seared eggplant, roasted fish with lemon, and warm lentil salads – wherever a mild oil would disappear into the dish, Monterosa Picual provides its own accent.

A good drizzle over ripe tomatoes with coarse sea salt and fresh basil is the most obvious starting point. Or as a finish on a white bean soup cooked with a little garlic and rosemary. It is also a reliable choice for carpaccio and bruschetta. Store in a cool, dark place, ideally between 14 and 18 degrees Celsius – that way, the oil retains its full flavor profile for many months.

20 hectares in the Algarve, pressed where the 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 to Portugal from Sweden to grow tomatoes and iceberg lettuce for the northern European market. Since the year 2000, olive trees have been growing on the 20 hectares instead of orange trees – as water became less available, switching to the hardy olive tree became the logical choice.

Five varieties thrive at Monterosa: Verdeal, Maçanilha, Picual, Cobrançosa, and Frantoio. The olives are hand-picked and pressed in the estate's own mill, which stands on the site of an old Roman road – the route from Lisbon to Córdoba once passed through Moncarapacho. Granite stone mills meet modern extraction, and the harvest is processed the very same day. "For us, only hours, not days, lie between the tree and the press," Detlev explains. That is how you achieve freshness.

The Picual won Gold at the NYIOOC in New York in 2016, and Gold again at the Olive Japan in Tokyo, as well as Silver in Los Angeles. In total, Monterosa has collected 29 medals over twelve years – 17 of them in Gold. Hats off.

On toasted sourdough bread with fleur de sel

As a finish on warm food, Monterosa Picual olive oil unfolds its aromas most beautifully. On a slice of toasted sourdough bread with fleur de sel, it is a quiet feast in itself. If you want to discover the entire Monterosa family, start with the mild Ribeiro do Tronco and work your way up to the fiery Macanilha – the Picual is the golden center. You can find more olive oils in our olive oil selection.