Juno Olives Picual Single Variety Extra Virgin Olive Oil
This classic Spanish monovarietal extra virgin olive oil is produced using Picual olives.
Sensory Analysis
Sensory Profile
Fruitiness 5.3
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 3.8
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds, which have antioxidant properties.
Pungency 3.3
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 2.7
Polyphenols are compounds found in plant-based foods, such as fruits, vegetables, herbs, tea, dark chocolate and EVOO. They act as antioxidants and protect you from cellular damage and decreases your risk of issues like cancer, diabetes, and heart disease.
green tomato fig leaf artichoke bitter herbs
Measured Sensory analysis from laboratory testing.
Release History
2 releases
2026 Predicted
Expected: July 2026
Sensory Profile
Fruitiness5.3
Bitterness3.8
Pungency3.3
Varieties
Phenols
~234 mg/kg
Polyphenols are compounds found in plant-based foods, such as fruits, vegetables, herbs, tea, dark chocolate and EVOO. They act as antioxidants and protect you from cellular damage and decreases your risk of issues like cancer, diabetes, and heart disease.
FFA
~0.1
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
~1
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2025 Verified
Sensory Profile
Fruitiness5.3
Bitterness3.8
Pungency3.3
Varieties
Phenols
234 mg/kg
Polyphenols are compounds found in plant-based foods, such as fruits, vegetables, herbs, tea, dark chocolate and EVOO. They act as antioxidants and protect you from cellular damage and decreases your risk of issues like cancer, diabetes, and heart disease.
FFA
0.1%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
1
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2024
Producer Notes
The oil presents green tomato‑leaf and artichoke flavours, complemented by complex pea‑shoot and soft‑herb notes on the palate, with a well‑balanced bitterness and pungency that leads to a warm, lingering finish.
Varieties
Phenols (Est.)
~234 mg/kg
Estimated based on historical data.
