O-Med Picual Olive Oil

Name: O-Med Picual Olive Oil
Brand: OMED
SKU: OORE004
Price: 6.95 GBP
Availability: OutOfStock

£6.95

Only premium fish is selected

Prepared within hours of being landed

Sent direct from the quayside

O-Med Picual Olive Oil Specs

Jar Size:: 250ml
Ingredients:: Picual Olives
Shelf Life:: 24 Months

Delivery

Place your order before 2pm Monday to Thursday, or before midday on Friday for next day seafood delivery to your door. Our delivery partner DPD is currently only able to send fresh fish & seafood to addresses in the UK Mainland, excluding the Scottish Highlands and Islands.

£18 Minimum spend
£18 - £49.99 / £6.50 delivery
£50+ / £3.50 delivery
Saturday £9 flat rate

You can select a future delivery date for orders not including fresh fish and pre 12 delivery can be selected at the next step.

Reviews

Wild caught

Farmed

Boneless

Raw

Cooked

View full details

O-Med Picual Olive Oil Recipes

Pan fried Dover Sole being basted in Noisette butter — Pan-Fried Dover Sole with Noisette Butter

Rockfish turbot sharer filleted onto 2 plates — Turbot Sharer with Béarnaise Butter

Dover Sole in a herb crust — Herb-Crusted Roasted Dover Sole

Grilled Dover Sole with Nduja and Spanish Caperberries — Grilled Dover Sole with Nduja Butter and Spanish Caperberries

Plate of grilled trout and rice with orange & saffron sauce — Grilled Trout, Orange and Saffron Sauce

Pan fried trout — Pan Fried Trout, Bubble and Squeak, Lemon Parsley Mayo!

Hand dived Scallops with fennel and orange salad by Rockfish — Scallops with Fennel and Orange Salad

Mussels in a Nduja and Cider Cream Sauce

Karumba prawn salad — Prawn Salad with Broad Beans and Lightly Pickled Red Onions

Beer Battered Karumba Prawns, Spicy Coconut Mayo

Fragrant Baked Rice with Spicy Karumba Banana Prawns

Spider Crab Omelette, Garden Herbs, Hot Chilli Sauce

Baked Skull Island Prawns in Garlic Butter, Chilli & Chives

Butterflied Skull Island Prawns in Garlic Butter, Chilli and Chives

Pan Fried Scallops in a Roasted Tomato and Coconut Curry!

Tuscan Style Tuna Salad with Anchovy Mayo

Simple Seafood Suppers - Tinned Sardines with tomato & tagliatelle

Monkfish and Rosemary Skewers with Salsa Verde

Grilled herring on barbecue — Grilled herring with devilled butter

Herring recipe — Pickled Herring with Red Onion and Dill

Sri Lankan-style mackerel curry recipe — Sri Lankan-style mackerel curry

Russian-style Olivier salad with bonito recipe — Russian-style Olivier salad with bonito

Prawn & crab som tam salad recipe — Prawn & crab som tam salad

Cuttlefish ‘al mattone’ with garlic, lemon & parsley recipe — Cuttlefish ‘al mattone’ with garlic, lemon & parsley

Fish curry recipe with parathas — Fish curry with fried parathas

Singapore Chilli Crab Recipe — Singapore chilli crab

Fish cakes recipe — Fish cakes with romesco sauce

The Skipper’s roll recipe — The Skipper’s roll

Our breakfast scallop & black pudding roll recipe — Our breakfast scallop & black pudding roll

Deep fried scallops recipe — Fried scallops with malt vinegar & jalapeño tartare

Thermidor buttered crab recipe — Thermidor buttered crab

Fish baked in sea salt recipe — Fish baked in sea salt

Whole grilled squid — Whole squid grilled with nam jim sauce

Canned sardines on toast with capers & red onion recipe — Canned sardines on toast with capers & red onion

Smoked haddock & egg hash recipe — Smoked haddock & egg hash

The Mackerel Schwarma recipe — The Mackerel Schwarma

Whole Monkfish Tail with Chilli, Tomato and Lime Salsa recipe — Whole Monkfish Tail with Chilli, Tomato and Lime Salsa

Gurnard with Onions and capers in Agro Dolce Recipe — Gurnard with Onions and capers in Agro Dolce

Hake with Fennel Salad & Crunchy Salsa Verde

Rockfish Tuna & Salsa Verde Flatbread Recipe — Rockfish Tuna & Salsa Verde Flatbreads

About O-Med Picual Olive Oil

O-Med Picual olive oil is made with 100% Picual olives and produced in the family's mill, with olives only grown in their own family groves. The olives are harvested in October and processed immediately to preserve the freshness.

The aroma is medium fruitiness with tomato plant, green almond and hints of aromatic herbs. The palate gives a persistent taste of artichoke and green walnut and is balanced with a long peppery finish, providing outstanding complexity and layers of flavour to your dish. We recommend using it to finish grilled fish - it's particularly good with Octopus.