Picual Extra Virgin Olive Oil
Picual Extra Virgin Olive Oil
Portugal - Mild Intensity
Wonderfully complex, this Portuguese olive oil displays green fruity notes of kiwi followed by a pleasing amount of pepper and a lingering floral finish. Also, carries an especially high fruitiness score.
Note on production: The producer (SAOV) in Portugal is using a high vacuum during malaxation (when olive paste is slowly kneaded to separate oil from water and solids) to remove all oxygen in this processing stage where oil spends the most time and is most prone to oxidation. This cutting edge and very technical method preserves phenolic content, overall chemistry plus the flavor characteristics while reducing other oxidation markers.
In Portugal, there are six olive oil producing regions that have a Protected Designation of Origin (PDO) This spectacular olive oil producer (SAOV) is in one of them; the Azeite do Ribatejo PDO near the Tagus River in central Portugal.
Pronunciation: PIK WALL
Organoleptic Taste Panel Assessment:
Fruitiness: 7.6
Bitterness: 4.2
Pungency: 4.3
Laboratory Analysis:
*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
Smoke Point: 355F
Not all olive oil is created equal. Extra virgin olive oil from The Vintage Olive is of the highest quality in olive oil classification.
Our oils have passed rigorous laboratory/chemical analysis and an organoleptic/sensory evaluation by a professional tasting panel.
We purchase in small batches from the latest harvests around the world and bottle in-store to ensure it is incredibly fresh, healthy and flavorful!
A NOTE ON TESTING METHODS!
Some oils have an inflated biophenol score (or none at all) which can misrepresent the healthy qualities you think you’re getting.
Biophenols are natural compounds, like oleocanthal, that are present in extra-virgin olive oil. They can exhibit significantly beneficial biological effects in many diseases (anti-inflammatory, antioxidative, neuroprotective, cardioprotective and more!)
Our olive oil is tested using the only officially recognized method of HPLC (High-Performance Liquid Chromatography) Some oils are tested using undisclosed methods, likely NMR (Nuclear Magnetic Resonance) which can double (even triple) the amount of biophenols reported.
This underscores the importance of using the correct scientific measurements and knowing how the olive oil you’re buying is tested. Testing method matters!
