Wild Groves Picual Extra Virgin Olive Oil

Produced by Wild Groves — producer profile

Verification
Not found
No lab verification data found
Award Record
Silver
2026 · California State Fair EVOO Competition
Phenols
941 mg/kg
Reported total-phenol result
Latest Release
2025
2 releases recorded

Picual monovarietal extra virgin olive oil from Placer County, California. Harvested in 2024, this monovarietal oil exhibits both rich and fruity characteristics with bitter and peppery notes at the finish. The Picual variety, traditionally grown in southern Spain, produces an oil with pronounced flavour intensity and balanced sensory attributes.

Evidence over time

Release History

2025
Harvested: 1 November 2025
Varieties
Phenols
941 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
0.01%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
7
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2024
Harvested: 1 November 2024
Varieties
Phenols
223 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
0.03%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
2.8
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
Explore the oil

Sensory Profile

Fruitiness 5.2
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 3.2
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 3.8
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 5.3
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

Estimated Based on profiles for: Picual .

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 1 November 2025Harvest date disclosed
Phenols & structure

High phenolic

The latest release lists 941 mg/kg total phenols.

Why choose it

Higher-phenol oils often suit customers who enjoy assertive bitterness and peppery pungency, and phenols can contribute to oxidative stability.

Worth knowing

A total-phenol result alone does not establish eligibility for a specific regulated health claim.

Published value941 mg/kg
Place & provenance

Sense of place

This oil is listed as originating in Placer County, California, United States.

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 originPlacer County, California, United States
Harvest & milling

How it was made

The olives are listed as being harvested manually.

Why choose it

These practices may appeal when you value hands-on harvesting, cooler fruit handling or direct estate control over milling.

Worth knowing

They describe production methods, not elapsed harvest-to-mill time or proof that the finished oil is fresher or better.

Product informationHand picked
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

Related Oils

Wild Groves Arbequina Extra Virgin Olive Oil
Listing verification: Third Party Verified
Wild Groves Ascolano Extra Virgin Olive Oil
Listing verification: Third Party Verified
Wild Groves Coratina Extra Virgin Olive Oil
Listing verification: Third Party Verified
Wild Groves Foxy Extra Virgin Olive Oil
Listing verification: Third Party Verified
Wild Groves Fruity Blend A2 Extra Virgin Olive Oil
Listing verification: Published Results