Product Description
Picual Spain October 2024
This oil is the classic Picual from Jaén, Spain. Tomato-forward in every way, with a strong initial aroma of tomato leaves and fresh-cut grass. The flavour then continues in the mouth as green tomato, bell pepper, fresh lettuce, and bitter endive, before rounding into a warming black peppercorn finish with hints of baking spices and warm cinnamon. As the oil lingers on the palate, a cool minty note lingers beautifully. Well balanced in aroma and taste, this is not overly bitter, and the pungency is bright and spicy but not throat catching.
Perfect for scrambling eggs, frying bread for a breakfast sandwich or pan con tomate, roasting potatoes, and searing meats, this oil can be used from breakfast to dinner and everything in between. Use for a tomato confit, for roasting cherry tomatoes, in a simple pasta sauce, or for drizzling over caponata. Another favourite use is to use in Dahl, Chili Paneer, or other Indian cuisine. With a blend of vegetal notes, tomato, and black pepper, this oil’s flavour profile pairs beautifully with many Indian and Southeast Asian-style dishes.
| 1,2 DAGS | 98.7 |
| Oleic | 76.86 |
| Acidity | .08% |
| Peroxides | 3.0 |
| Polyphenols | 376 |
| Crush Date | October 2025 |
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.
