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picual olives from Jaen,
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People have tried to re-plant these babies in California and elsewhere in the mediterranean, but they seem to solely thrive in the heart of Andalusia. The oil extracted from this fruit is extremely high in Polyphenols and also has the longest shelf stability & free-acidity stability of any Olive Varietal.","list":null,"backgroundImageUrl":null,"backgroundMedia":null},{"__typename":"PersonalizationsMicrositeSectionsMediaWithText","kind":"media_with_text","variation":"side_by_side","title":"Fun fact!","subtitle":null,"cobrandedHeadline":null,"ctaButton":null,"theme":"secondary","mediaPositioning":{"__typename":"PersonalizationsMicrositeSectionsMediaWithTextMediaPositioning","desktop":"left","mobile":"top"},"mediaThumbnailUrl":null,"thumbnail":null,"mediaUrl":"https://res.cloudinary.com/da2a4i71k/image/upload/v1700599988/internal/microsites/osulisfd0g3ryq2rjgdw.png","media":{"mediaId":"4e6a4933-253d-4c63-3ee7-14f5ee09de00","mediaProvider":"cloudflare","mediaType":"image"},"text":"

Picual trees do their best in harsh conditions. Yes, that’s a metaphor for life.
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Olives are actually a fruit, and olive oil is their juice. Fresh is best!
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Picual trees can be over a thousand years old. They're called Grandfathers.
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Vegetable oil doesn’t come from vegetables. Sneaky!
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It takes about 5,000 (!) olives just to make 1 bottle of \"Drizzle\"
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Let's get cookin'

Let's get cookin'

Single Origin Olive Oil that’s made to be used, not saved.