Melgarejo Picual (Spain, Medium-Robust)

$11.95 each



Currently, one of our BOLDEST-tasting Extra Virgin Olive Oils.  It is made exclusively from the Picual olive variety, grown in Andalucia, Spain.

It has intense fruity characteristics, and a round flavor.  Beautiful radiant green color.  A complex oil with hints of tomato vine, apple, fresh grass, and dandelion.

Its flavor is balanced, complex, sweet, bitter, and pungent.  It finishes with a healthy pepperiness that lingers, denoting a high antioxidant (e.g. polyphenol) content.  Bold intensity. Green grass and herbs on the nose with a grassy finish.  Bold pepper and moderate bitterness on the finish.

Perfect when paired with Flying Olive's 18 Year Traditional, Blueberry,Fig, Coconut, Peach, Tangerine, for a great vinaigrette or marinade.

 Some Ideas for using this product:

Combine with Coconut Balsamic and drizzle over fresh tomatoes or cucumbers

Saute' fresh fish fillets or chicken tenders

Drizzle over potatoes or veggies, add sea salt and a grind of fresh pepper and roast

Mix lettuce, fruit, prosciutto, and almonds. Sprinkle with a vinaigrette of Melgarejo Picual, Dijon mustard, and your favorite balsamic vinegar

Drizzle on crusty bread with a sprinkle of garlic and fresh tomatoes

Our customers have the best ideas!  Denise T. from Amelia, OH suggests mixing 1/4 cup Flying Olive Mission, Melgarejo Picual or the medium-robust single varietal Flying Olive of your choice with 3 Tbsp of Cinnamon Pear Balsamic Vinegar for a marinade.  Add 4- 3/4" loin pork chops and salt and pepper.  Marinate for about 6 hours. Grill until cooked through.

Here's another great idea from Denise T.: Sear a pork tenderloin in Flying Olive Mission, Melgarejo Picual, or the medium-robust Flying Olive Single varietal of choice. Move to a crock pot, add 1 cup of applesauce, 2-3 Tbsp of Flying Olive Red Apple Balsamic and cook on low for 5-6 hours. 


Some Recipes that use this product:

A Lighter New England Boiled Dinner

Amazing Fingerling Potatoes

Asian Blackberry Ginger Chicken

"Barrabbiata" Pasta with Turkey Sausage, Olives, and Capers

Basic Hummus

Bibb and Radicchio Salad with Three Tomato Vinaigrette

Blackberry Ginger Hoisin Pork Tenderloin

Blackened Skillet Pork Chops with Beans and Spinach

Blueberry Peach Salsa

Bread Machine Olive Bread with Garlic and Rosemary

Brined, Grilled Pork Chops

Butternut Squash with Maple, Orange and/or Chipotle

Buttery Pan Seared Strip Steak

Caprese Pasta Salad

Caprese Salad Appetizer

Carrots in Wine and Herb Sauce

Chicken Adobo

Chicken Veracruz

Chicken with Balsamic Tomato Sauce and Baby Spinach

Chipotle Chicken Chilaquiles

Classic Greek Salad

Classic Greek Salad

Corn, Tomato, and Basil Salad

Couscous with Cherry Tomatoes and Olives

Cuban Black Bean Soup

Cuban Green Salad with Black Beans and Avocados

Diana's Chicken Parmesan

Double Caprese Bruschetta

Ensalada de Tomate Mexicano

Farmer's Market Charred Veggies

Farro Salad with Tomatoes and Herbs

Fragrant Chicken and Hummus Bowl

Flying Olives and Tangerines Moroccan Salad

Fresh Herb Steak Marinade

Fresh Tomato and Eggplant Pasta

Garlic and Rosemary Balsamic Roasted Pork

Garlic-Parmesan Hasselback Zucchini

Gravenstein Apple and Sherry Pork Loin Chops

Greek Black Quinoa Salad

Greek Cauliflower with Tomatoes and Feta Cheese

Greek Chicken with lemon, Olives, and Capers

Greek Dressing #2

Greek Panzanella

Greek Potato and Tomato Bake

Green Beans with Lemon and Shallots

Green Chicken Chili

Grilled Greek Zucchini Salad with Walnuts

Grilled Luau Pineapple

Grilled Salmon with Avocado Salsa

Grilled Steak with Charred Tomato Salsa

Grilled Tuna with Chunky Mediterranean Salsa

Grits Casserole with Rosemary and Beans

Italian Peasant Loaf

Kate's Black Beans and Rice

Kate's Easy Grilled Shrimp

Lemon Pasta with Shrimp

Lemon Thyme Roasted Chicken with Ratatouille

Mediterranean Chickpea Panzanella Salad

Moroccan Sausage with Cous Cous

Megan's Favorite Greek Quinoa Salad

Green Beans with Prosciutto, Thyme, and Almonds

Marinated Chicken Quesadillas

Marinated Mozzarella, Sun Dried Tomato, and Rosemary Appetizers

Marvelous Sauteed Mushrooms

Mexican Grilled Beef with Avocado Sauce

Mexican Posole Soup

Moroccan-Inspired Fish Tagine

Moroccan Shrimp Tagine

Pasta with Roasted Garlic, Beans, and Sausage

Pasta Salad with Arugula, Tomatoes, and Mozzarella

Pasta with Salmon Puttanesca Sauce

Pasta with Tuscan Herb Sauce, Italian Sausage, and Red Wine

Peruvian Shrimp

Pesto Crusted Mahi Mahi with Blistered Tomatoes and Lemon Butter Sauce

Polenta with Chicken Sausage and Bean Ragu

Potato Soup with Ham, Dairy Free

Quick and Easy Tomato-Basil Salmon

Quick Caprese Pasta

Radicchio with Balsamic Vinegar

Red Cabbage and Apples

Red Lentil, Pepperoni, and Pasta Soup

Rigatoni with Sausage and Tomato Sauce

Roasted Butternut Squash and Pepper Soup

Roasted Potatoes with Red Pepper and Onions

Roasted Tomato Soup

Roasted White Fish with Cannellini Beans and Green Olives

Savory Roasted Butternut Squash and Shallot Soup

Shaved Asparagus and Arugula Salad

Sheet Pan Chicken Thighs with Summer Squash

Sheet Pan Lemon-Roasted Salmon with Crispy Potatoes, Asparagus, and Tomatoes

Sheet Pan Olive Bar Chicken

Shrimp Zoodle Pasta Puttanesca

Sicilian Fresh Tuna Steaks with Sauteed Artichokes

Sicilian-Style Chicken Thighs

Simon and Garfunkel Herbed Roasted Chicken

Simple Basil Pesto

Slow Cooked Pork Loin with Gravenstein Apple and Onions

Slow Cooker Jerked Pork

Slow Cooker Tuscan White Bean Soup

Spanish Rice

Spanish-Style Garlic Shrimp

Stir-Fried Asparagus with a Gingers-Sesame Sauce

Stuffed "Dolmades" Tomatoes

Succotash Spinach Salad

Turkey Chili

Turkey Meatballs with Lemon Rice

Turkey or Chicken Sausage Stuffed Peppers

Turkish Baked Eggplant Casserole with Tomatoes

Tuscan White Bean Spread

Yellow Potato and Green Bean Salad with Honey Dijon Vinaigrette


Recipe Disclaimer

Nutritional Information for this product


Chemistry at Time of Harvest:

Harvest Date October - November, 2019

 Free Fatty Acids (FFA): 0.22

Peroxide Value (PV): 5

OLEIC Acid Content: 76.6

Polyphenol Count: 478.6

Diacyglycerols (DAGs): 96.8

Definition of Chemistry Terms: