Name: Chilean Picual (Robust)
SKU: 31771
Availability: InStock

Chilean Picual (Robust)

Our outstanding dry farmed Chilean Picual was confidently cultivated with no extra irrigation practices other than natural rainfall, which some believe leads to higher quality crops.

Using water-conserving growing methods that intentionally limit water to produce a higher quality fruit, flavor and character over maximizing crop yield.

While it may sound counterintuitive, a little water stress can improve quality rather than quantity.

When using this cultivation method, olives are often smaller, but result in a higher concentration of polyphenols (biophenols/antioxidants)! The oil tends to be more robust, peppery and complex in flavor. Yields are usually lower but quality is almost always higher.

Harvest Date: May 2026
Country of Origin: Chile
Intensity: Robust
Fruitiness: 4.0 Bitterness: 3.0 Pungency: 3.5

Chemistry: Biophenols: 437.7 ppm
DAGs: 97.2
Oleic Acid: 77.18
FFA: .16
Peroxide Value: 3.56
Smoke Point: 392°F.

Description

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

Ingredients: 100% Picual Olives from Chile.

Additional information

Dimensions	3 × 3 × 12 in
Choose a Size	60ml, 200ml, 375ml, 750ml

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.