Picual Extra Virgin Olive Oil
Picual Extra Virgin Olive Oil
Country: Chile
Intensity: Robust
This intense, dry-farmed extra virgin is emboldened by deficit irrigation practices resulting in a powerful sensory experience that includes dry herb, anise and stone fruit with a balanced but lingering finish.
Smoke Point: 392F
Organoleptic Taste Panel Assessment:
Fruitiness: 4.0
Bitterness: 3.0
Pungency: 3.5
Laboratory Analysis:
Biophenols: 437.7 ppm (see note on testing methods below!)
FFA: 0.16
Oleic Acid: 77.81
Peroxide: 3.56
DAGs: 97.2
PPP: <0.6
Squalene 7.233.1
A-Tocopherols 260.3
AN IMPORTANT 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 (eventriple) 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!
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!
