Description
Oliva! Portuguese Picual Extra Virgin Olive Oil contains no additives, no chemicals, & no preservatives. All are from the most recent harvest.
Ingredients: 100% Picual Olives from Portugal.
Portuguese Picual
Price range: $16.95 through $41.95
Our Portuguese Picual variety is always adored.
Notes of unripe stone fruit followed by a floral center and a tomato leaf finish.
This EVOO would be great for all purposes and is incredible versatile due to its flavor profile. We would say this oil leans more towards the Medium Intensity category but could be classified as Robust depending on your palate.
Harvest Date: October 2025
Country of Origin: Portugal
Intensity: Medium/Robust
Fruitiness: 6.7 Bitterness: 4.2 Pungency: 5.0
Chemistry: Biophenols: 435ppm
DAGs: 98.01
Oleic Acid: 77.16
FFA: .12
Peroxide Value: 3.5
Smoke Point: 406°F.
Additional information
| Dimensions | 3 × 3 × 12 in |
|---|---|
| Choose a Size | 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.
Nutrition Info
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