Extra virgin olive oil PICUAL

picual-nov

Fact sheet

Organoleptic tasting notes: Our PICUAL oil surprises us with a medium-intense fruity aroma with notes of freshly cut grass, nice alloza (green almond) smell, tomato and leaves.

Taste wise: it shows an enormous expressive power, persistent and well structured, with a soft bitterness, due to a higher percentage of antioxidants (polyphenols), distinctive of sierra oil, which makes it an essential component of the so valued Mediterranean diet due to being so healthy.

Specifications

Olive variety: 100% Picual
Quality: Extra Virgin
Harvest date: November, 1-15
Harvest method: Vibration mechanics
Extraction method Maximum 12 hours after harvesting. Grinding, mixing and centrifugation
Centrifuge: Pieralisi SPI 444 y SPI 555
Mass temperature: 24°C Maximum
Storage: Inox. steel tank. Cellar temperature ranges from 18ºC to 25ºC
Color: Vivid green.
Mean acidity: 0,19°

Gastronomy

Salad dressing, tomato soup, gazpacho, ajoblanco, salmorejo, ham, cheese and grilled meat.

Extra Virgin Olive Oil Royal

Royal

Fact sheet

Organoleptic tasting notes: Our Royal oil shows a great olfactory complexity, with intense, fruity smell to green olive, great mixture of herbaceous and fruit aromas such as green banana, almond and vanilla.

Taste wise: delicate and complex taste, just like its aroma. It is fluid, with great harmony and good persistence, mild sweetness, very light and somewhat spicy bitterness that lingers pleasantly in time.

The origin of the high polyphenol content of or extra virgin olive oil is determined by the edaphoclimatic conditions of sierra olives, placed over acidic, poor and shallow floors, which are an exception amongst olives in southern Spain. This, and the high levels of evapotranspiration and insolation, which produce a stress in the plant, trigger a high polyphenol release in the oil. Alongside these natural processes go a careful farming and harvesting of our olives.

Specifications

Olive variety: 100% Royal
Quality: Extra Virgin
Harvest date: November, 1-5
Harvest method: Vibration mechanics
Extraction method Maximum 3 hours after harvesting. Grinding, mixing and centrifugation
Centrifuge: Pieralisi SPI 444 y SPI 555
Mass temperature: 22°C Maximum
Storage: Inox. steel tank inerted with Nitrogen. Cellar temperatures: 18º to 25ºC
Color: Vivid green.
Mean acidity: 0,18°

Gastronomy

Grilled vegetables, tomato sauce, blue fish, rabbit and bird meat.