Juno Olives Picual Single Variety Extra Virgin Olive Oil

2025 release · lab verified 2 releases on record

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Verification

Lab verified

EVV viewed results

Best Award

Gold

Olives New Zealand Awards

Phenols

234 mg/kg

Antioxidant marker

Freshness

0.1%

PV 1

Picual Monovarietal

This classic Spanish monovarietal extra virgin olive oil is produced using Picual olives.

Sensory: Lab Profile

Flavor & Structure

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.

Evidence over time

Release History

2 releases

2026 Predicted

Expected: July 2026

Sensory Profile

Fruitiness5.3

Bitterness3.8

Pungency3.3

Varieties

Picual

Phenols

~234 mg/kg

FFA

~0.1

Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.

Peroxide

Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.

2025 Verified

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Sensory Profile

Fruitiness5.3

Bitterness3.8

Pungency3.3

Varieties

Picual

Phenols

234 mg/kg

FFA

0.1%

Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.

Peroxide

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

Picual

Phenols (Est.)

~234 mg/kg

Estimated based on historical data.

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