Customer’s favorite early harvest, green fruit, fresh extra virgin olive oil: Family Reserve Picual. This oil was crushed in October 2020 at our family’s mill in Linares, Spain during the first week of early harvest by crushing under-ripe green olives early in the morning to maintain a low olive fruit temperature at the time of crush.
In Spain, UC Davis Professor and Seasons, Paul Vossen, helps to make this oil with Soraya’s brother, Andres, to help create this fabulous and unique, high-quality expression of Picual extra virgin olive oil. Dr. Vossen is one of the world’s highest-regarded olive agronomists and olive oil tasters.
Tasting Notes:
A beautiful medium intensity, balanced Picual with highly fruity aromas of green almond, fresh fig, tomato plant, banana peel, and nettle. This mostly fruity and pungent, less bitter oil is alive with green herbaceous notes, mint, black pepper, and sweet sensations of green apple. Absolutely world-class and spectacular.
The quality parameters are equally impressive: less than .11% acidity and 304 polyphenols. The DAGs, or freshness indicator, register at 98.2% out of 100 and Oleic at 77.31%.
Awards:
2019 Gold Medal New York International Olive Oil Competition
2019 Gold Medal L.A. County Fair International Olive Oil Competition
2020 Gold Medal L.A. County Fair International Olive Oil Competition
2020 Gold Medal New York International Olive Oil Competition
