Country of Origin: Portugal
MILD Intensity
Crush Date: October 2024
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Picual Extra Virgin Olive Oil
IOO963 Country of Origin: Portugal Mild Intensity Crush Date: October 2024
The 2024 Portuguese Picual is one of the most complex oils in our current collection. This balanced example displays green fruity notes of kiwi followed by a pleasing amount of pepper and a lingering floral finish. Our taste panel awarded this a high fruitiness score.
Our partner producer (SAOV) in Portugal is using a high vacuum during malaxation to remove all of the oxygen in this processing stage where the oil spends the most time and is most prone to oxidation. This cutting edge and very technical method preserves the phenolic content, the overall chemistry plus the flavor characteristics while reducing other oxidation markers.
*Biophenols: 283.70 ppm FFA: 0.26 Oleic Acid: 76.79 Peroxide: 4.79 DAGs: 93.8 *PPP: <0.6 Squalene: 8,178.10 A-Tocopherols: 258.5
*As measured at the time of crush
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$ 5.95
$ 4.10 $ 5.95
Country of Origin: Chile
Robust Intensity
Crush Date: May 2024
TASTING NOTES
Flavor notes include spicy arugula and bitter greens with a malty savory herb center, delayed bitterness, and lingering pungency. Both varieties shine in this classic Italian example.
*Biophenols: 510.8 ppm FFA: 0.17
Oleic Acid: 75.19 Peroxide: 3.43
DAGs: 95.6 *PPP: 0.3
Squalene: 3,635.0 A-Tocopherols: 235.6
*As measured at the time of crush.
Ultra Premium Certified! Learn More at: http://upextravirginoliveoil.com/
$ 4.10 $ 5.95
Medium Intensity
Crush Date: Oct 2024
Portugal
TASTING NOTES
Our Portuguese Koroneiki is a limited production. It displays a creamy mouth feel with pleasant maltiness, green almond flavors and notes of cut grass, green apple and lingering banana.
*Biophenols: 367.70 ppm FFA: 0.12
Oleic Acid: 75.51 Peroxide: 3.03
DAGs: 96.1 *PPP: 0.7
Squalene: 7280.6 A-Tocopherols: 309.9
Our partner producer (SAOV) in Portugal is using a high vacuum during malaxation to remove all of the oxygen in this processing stage where the oil spends the most time and is most prone to oxidation. This cutting edge and very technical method preserves the phenolic content, the overall chemistry plus the flavor characteristics while reducing other oxidation markers.
*As measured at the time of crush
* Biophenols: 417.10 ppm FFA: 0.13
Oleic Acid: 69.82 Peroxide: 3.49
DAGs: 94.7 *PPP: 0.6
Squalene: 1,055.5 A-Tocopherols: 314.3
$ 5.95
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