Chilean Picual

Our Southern Hemisphere May 2022 Harvest Chilean Picual is floral with a complimentary herbal finish. It displays a sweet, fruity nose with notes of stone fruit and peach fuzz. Very well balanced with only a touch of bitterness and a very creamy mouthfeel. A slight lingering pepper finish and super high Oleic!

This spectacular EVOO won gold in both the NYIOOC (NY International Olive Oil Competition) and the EVO IOOC (Extra Virgin Oil International Olive Oil Competition).

Harvest Date: May 2022
Country of Origin:
Chile
Intensity: Medium
Fruitiness: 4.7  Bitterness: 2.0  Pungency: 2.5

Chemistry: Biophenols: 308.6 ppm
DAGs: 98.0
Oleic Acid: 81.2
FFA: .18
Peroxide Value: 5.1

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Description

Oliva! Chilean Picual Extra Virgin Olive Oil contains no additives, no chemicals, & no preservatives. All are from the most recent harvest.

Chemistry Breakdown

Biophenols (Antioxidant like substances naturally occurring in EVOO) – Phenols extend shelf life and determine the ‘style’ of the oil in terms of bitterness and pungency. Generally, the higher the biophenols, the more ‘pepper’ and ‘bitterness’.

DAGS (Diacylglycerol) – Indicates the age of the olive oil. An EVOO should have a DAGs content of 85% of higher. The higher the score, the fresher the oil. DAGs will drop 20-30% per year depending on storage conditions and FFA. They are highly influenced by heat, but not light.

FFA (Free Fatty Acid) – Indicates the condition of the fruit at the time of the crush. An oil must range from 0.0 – 0.8 (8%) to be considered Extra Virgin. A low FFA is desired, and means the amount of time between the harvest and the crush was minimal. In addition: the lower the FFA, the higher the smoke point.

Oleic Acid (Mono-Unsaturated Omega-9 Fat) – The higher the percentage, the better resistance to oxidation. Higher levels help keep it fresher for longer, preventing the formation of per-oxidized (rancid) fats.

PV (Peroxide Value) – Measurement of rancidity by exposure to oxidation, light and heat. The PV must be equal or less than 20 and is responsible for color and aroma changes as the oil oxidizes. A low PV is always desired.

Nutrition Info