Extra Virgin Vault

Extra Virgin Vault

Juno Olives Picual Single Variety Extra Virgin Olive Oil

Juno Olives Picual Single Variety Extra Virgin Olive Oil

Juno Olives Picual Single Variety Extra Virgin Olive Oil

Produced by Juno Olives — producer profile

Verification

Lab verified

EVV viewed results

Award Record

2 awards

Across 2 releases · 1 competition Latest: Gold · 2025 ONZ

Phenols

234 mg/kg

Reported total-phenol result

Latest Release

2025

2 releases recorded

Picual Monovarietal

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

Evidence over time

Release History

2026 Predicted

Expected availability: 4 July 2026

Sensory Profile

Fruitiness5.3

Bitterness3.8

Pungency3.3

Varieties

Phenols

~234 mg/kg

Polyphenols are naturally occurring compounds found in olives and other plants. In olive oil, reported phenolic content is a chemistry measure that can be associated with bitterness, pungency and oxidative stability; total phenols are not interchangeable with hydroxytyrosol-plus-derivatives measurement used for the EU-authorised wording.
This reported total-phenol result is not the hydroxytyrosol-plus-derivatives measurement used to assess the EU-authorised olive-oil wording.

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

Harvested: 16 June 2025

Sensory Profile

Fruitiness5.3

Bitterness3.8

Pungency3.3

Varieties

Phenols

234 mg/kg

Polyphenols are naturally occurring compounds found in olives and other plants. In olive oil, reported phenolic content is a chemistry measure that can be associated with bitterness, pungency and oxidative stability; total phenols are not interchangeable with hydroxytyrosol-plus-derivatives measurement used for the EU-authorised wording.
This reported total-phenol result is not the hydroxytyrosol-plus-derivatives measurement used to assess the EU-authorised olive-oil wording.

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.

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Explore the oil

Sensory Profile & Character

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.

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 naturally occurring compounds found in olives and other plants. In olive oil, reported phenolic content is a chemistry measure that can be associated with bitterness, pungency and oxidative stability; total phenols are not interchangeable with hydroxytyrosol-plus-derivatives measurement used for the EU-authorised wording.

green tomato fig leaf artichoke bitter herbs

Measured Sensory analysis from laboratory testing.

Freshness & season

Harvest freshness

The harvest date is disclosed on the bottle or product information, making the release easier to date and compare.

Why choose it

Choose a recent, clearly dated release when you want the most vivid expression of its aromas and flavour.

Worth knowing

A harvest date does not reveal how the oil was stored, so date is an important signal rather than a guarantee of condition.

Product informationHarvested 16 June 2025Harvest date disclosed

Place & provenance

Sense of place

This oil is listed as originating in Wairarapa, North Island, New Zealand.

Why choose it

Choose a clearly identified origin when local identity, traceability and connection to a particular growing area matter to you.

Worth knowing

Origin can make an oil distinctive, but does not by itself guarantee quality or a particular flavour.

Listed originWairarapa, North Island, New Zealand

Olive composition

Single variety listed

The latest release lists Picual as its only recorded cultivar.

Why choose it

A release listing one cultivar is useful when you want to explore that variety's typical character.

Worth knowing

One listed cultivar does not record a percentage, so it should not be treated as proof of 100% composition without a source saying so.

Release dataPicual

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