Santa Fe Olive Oil & Balsamic Co. Bio Picual

Chemistry data caution: We've found evidence this producer publishes identical or near-identical chemistry figures across multiple harvest years. The chemistry values shown below may not reflect actual lab results for each specific release.

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Bio Picual Extra Virgin Olive Oil - cold‑pressed from claimed-organically grown Picual olives at the Aguilar mill in Southern Spain (proof of certification has been requested). Early harvest delivers an intense herbal floral aroma. The oil is medium/robust, presenting grassy, green‑banana, mint and black pepper notes with a characteristic green bitterness.

Estimated Flavor Profile

Sensory Profile

Fruitiness 5.2

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 4.6

Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.

Polyphenols 6.4

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

Estimated Based on profiles for: Picual .