Arbequina vs Picual: differences in flavour, aroma and kitchen use

Arbequina and Picual are two different varieties

The olive variety shapes the sensory profile of the oil. Arbequina and Picual are two of the best-known varieties in Spain, but they offer different experiences.

The typical Arbequina profile

Arbequina is usually associated with aromatic, balanced oils that feel pleasant on the palate. It is widespread in Catalonia and especially linked to areas such as Les Garrigues.

The typical Picual profile

Picual tends to have a more intense character, with more pronounced bitterness and pungency in many oils. It is very widespread in Andalusia.

Which one to choose?

There is no single answer: it depends on the dish and on personal taste. The best way to decide is to taste oils from different varieties and compare their aromas and sensations.

Arbequina olive oil from Les Garrigues

In our Arbequina collection you can explore the sizes available and learn about the origin of our oil in Cervià de les Garrigues.

Frequently asked questions

Is Arbequina a Catalan variety?

It has historically been closely tied to Catalonia and is one of the region's characteristic varieties.

Is Picual or Arbequina better?

Neither is better across the board. They are different profiles, and the choice depends on your preferences and how you cook.

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To learn where our Arbequina comes from, read our guide to Cervià de les Garrigues and the quality of Arbequina.