Picual Ultra-Premium Extra Virgin Olive Oil
Medium–Robust • Portugal • Harvest 2025
Our Portuguese Picual Ultra-Premium Extra Virgin Olive Oil (EVOO) is an early-harvest, single-varietal olive oil crafted to ultra-premium standards and verified by comprehensive lab testing for freshness, purity, and quality. Produced using advanced high-vacuum malaxation to limit oxygen exposure during extraction, this robust Picual preserves phenolic content, flavor intensity, and oxidative stability—ideal for bold Mediterranean cooking, grilling, and finishing.
Tasting Notes
This Portuguese Picual extra virgin olive oil delivers bold green character with notes of unripe stone fruit, a subtle floral center, and a distinctive fresh tomato leaf finish. Expect a clean, savory edge and structured pepperiness that stands up beautifully to grilled vegetables, beans, tomato-based dishes, hearty soups, and robust proteins.
Quick Specs
- Cultivar: Picual
- Country of Origin: Portugal
- Harvest Date: November 2025
- Extraction: First Cold Extraction
- Method: High-Vacuum Malaxation
- Traceability: Fully traceable from grove to mill
- Lab Tested: Verified for freshness, purity, and ultra-premium performance markers
Intensity: 6.0 / 10
Robust 🫒🫒🫒🫒🫒
Finish: Drizzle over cooked dishes to highlight bold green character and preserve freshness.
Dress: Whisk with citrus juice or balsamic vinegar for salads, grains, and roasted vegetables.
Cook: Ideal for sautéing and roasting; finish with a fresh pour before serving.
Dip: Serve with fresh bread, flaky salt, cracked pepper, or dried herbs for a simple tasting experience.
Picual extra virgin olive oil is well suited for everyday cooking, including sautéing, roasting, and pan-searing. For best results, add a final drizzle just before serving to preserve aroma and flavor.
This medium-robust Picual EVOO pairs beautifully with leafy greens, roasted vegetables, tomato-forward dishes, beans/lentils, grilled meats, poultry, lamb, seafood, and pasta finished with herbs or citrus.
This Portuguese Picual extra virgin olive oil pairs exceptionally well with traditional barrel-aged Italian balsamics and balanced fruit-forward balsamics that complement its green intensity.
Recommended pairings include:
- Traditional 18 Year Barrel Aged Italian Balsamic (Traditional Red Label)
- 12 Year White Barrel Aged Italian Balsamic (A-Premium White Label)
- Black Mission Fig Balsamic (Dark)
- Raspberry Balsamic (Dark)
- Sicilian Lemon Balsamic (White)
- Honey Ginger Balsamic (White)
This Picual Ultra-Premium Extra Virgin Olive Oil was first pressed, cold extracted, and fully lab tested to verify freshness, purity, and quality. These chemical markers confirm compliance with international extra virgin olive oil standards and illustrate how the Ultra-Premium (UP) Standard exceeds minimum regulatory thresholds.
Polyphenols are antioxidant compounds associated with freshness, stability, and peppery intensity.
| IOOC / AOC Minimum Value: | Not regulated | |
| Ultra-Premium Minimum Value: | 150 ppm | |
| This EVOO (Picual) Value: | 435 ppm | 🫒 |
| LOW | HIGH |
Reference: ~200 ppm ≈ ½ cough • ~800 ppm ≈ 5 coughs
| 🏄 Smooth | Peppery 🌶️🔥 |
This ultra-premium extra virgin olive oil was evaluated by a trained tasting panel and meets international extra virgin olive oil standards. (Higher = more intense.)
| LOW | HIGH |
| LOW | HIGH |
| LOW | HIGH |
Free fatty acids indicate oil quality and freshness. Lower values reflect better handling, reduced oxidation, and superior olive condition at harvest.
| IOOC / AOC Maximum Value: | ≤ 0.8% | |
| Ultra-Premium (UP) Maximum Value: | ≤ 0.3% | |
| This EVOO (Picual) Value: | 0.11% | 🫒 |
| BETTER (LOWER) | WORSE (HIGHER) |
Measures primary oxidation. Lower values indicate a fresher, more stable oil.
| IOOC / AOC Maximum Value: | ≤ 20 mEq O₂/kg | |
| Ultra-Premium (UP) Maximum Value: | ≤ 9.0 mEq O₂/kg | |
| This EVOO (Picual) Value: | 3.5 mEq O₂/kg | 🫒 |
| BETTER (LOWER) | WORSE (HIGHER) |
Primary monounsaturated fat contributing to oxidative stability, shelf life, and nutritional quality.
| IOOC / AOC Minimum Value: | Not regulated | |
| Ultra-Premium (UP) Minimum Value: | ≥ 55% | |
| This EVOO (Picual) Value: | 77% | 🫒 |
| LOW | HIGH |
Freshness indicator used by the AOC. Higher values suggest minimal aging and less heat exposure.
| AOC Minimum Value: | ≥ 35% | |
| Ultra-Premium (UP) Minimum Value: | ≥ 90% | |
| This EVOO (Picual) Value: | 98% | 🫒 |
| LOW | HIGH |
Increases with heat exposure and aging. Very low values signal minimal processing and exceptional freshness.
| AOC Maximum Value: | ≤ 17% | |
| Ultra-Premium (UP) Maximum Value: | ≤ 5% | |
| This EVOO (Picual) Value: | <0.1% | 🫒 |
| BETTER (LOWER) | WORSE (HIGHER) |
Store tightly capped in a cool, dark cabinet away from heat and direct sunlight. For best flavor and nutritional quality, enjoy within several months of opening and within one year of harvest.
If the oil begins to taste flat or waxy, it has passed peak freshness.
Looking for vinaigrettes, marinades, and simple ways to cook with this Picual EVOO? Visit our recipe collection for step-by-step instructions and pairing inspiration.
Explore recipes: EVOO Marketplace Recipe Collection
Quick tips: Tips & Tricks
Tip: For best results, choose recipes that match the oil’s intensity (Mild, Medium, or Robust).
Extra virgin olive oil is a single-ingredient food made from fresh olives. It contains no sugar, no sodium, and no cholesterol.
Like all oils, it is calorie-dense and should be used as desired for flavor, finishing, and cooking. For detailed serving information, refer to the Nutrition Facts label.
