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Spain Picual 2023 Robust Extra Virgin Olive Oil

$18.00$39.00

This green Picual is a fine example of a fresh, robust intensity olive oil with excellent balance. It has a wonderful, robust, herbal, floral, and ripe olive fruity aroma. This oil is very complex with some ripe fruit character that smooths out the dominant leafy, herbaceous, green banana, green tea, nettle, and black pepper flavours.

Product Description

Picual
Spain
October 2023

This green Picual is a fine example of a fresh, robust intensity olive oil with excellent balance. It has a wonderful, robust, herbal, floral, and ripe olive fruity aroma. This oil is very complex with some ripe fruit character that smooths out the dominant leafy, herbaceous, green banana, green tea, nettle, and black pepper flavours.

Acidity .13%
Peroxides 2.5
Oleic 78.14
K232 1.63
1,2 DAGS 97.4%
Polyphenols 410
Kosher Certified Orthodox Union

Picual olives are the most commonly grown olive today for olive oil production, with production centered in the Spanish province of Jaén. Many Picual groves are primarily harvested when ripe or overripe to maximize oil content, and thus produce oil with poor taste qualities. Less than one quarter of the harvest each year qualifies as Extra Virgin. They are larger and also contain a higher percentage of oil in them. Due to their antioxidants and fatty acid content, they are considered highly nutritious. Picual olive oil is highly resistant to oxidation and hence is very stable. 

How is Extra Virgin Olive Oil made?
Extra Virgin Olive Oil is made by crushing olives to extract their juices. The crushed olives are then pressed to separate the oil from the solids and water. Finally, the oil is separated and filtered to produce the pure extra virgin olive oil we use for cooking and other purposes.
Cold-Pressed means that no heat or chemicals were used during extraction, preserving the oil’s natural flavours and nutritional quality.
First-pressed means the olive oil was extracted in a single pressing, with no second pressing as in the case of some other oils, like seed oils.

Simple Uses

Seafood

Seafood

For 1 portion or 5 oz of seafood, use 1 tbsp of Oil and 1 tbsp of Balsamic. Seal together in a container and let stand 30 minutes or longer.
Salad

Salad

Drizzle 1 tsp of Extra Virgin Olive Oil or Flavoured Olive Oil combined with 1 tsp of White or Dark Balsamic over single portion size salad.

Vegetables

Vegetables

Use 1 tbsp of Olive Oil and 1 tbsp of Balsamic per 1 cup of roasted or sautéed vegetables. For every 1 cup of steamed vegetables, toss on 1 tsp of Olive Oil and 1 tsp of Balsamic.

Download complete list of simple uses.

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