| Article number: | IOO963-375 |
Our first ever Portuguese Picual contains herbaceous notes of tomato and tomato leaf while exhibiting savory herb flavors. This balanced example has lingering pepper with some complimentary bitterness, a touch of stone fruit and a full, fruity nose. High fruitiness scores.
Our partner producer (SAOV) in Portugal is using a high vacuum during malaxation to remove all the oxygen in this processing stage where the oil spends the most time and is most prone to oxidation. This cutting edge and very technical method preserves the phenolic content, the overall chemistry plus the flavor characteristics while reducing other oxidation markers.
*Biophenols: 452.82 ppm FFA: 0.12
Oleic Acid: 75.51 Peroxide: 4.73
DAGs: 97.5 *PPP: <0.65
Squalene: 9,075.9 A-Tocopherols: 255.8
*As measured at the time of crush.
Smoke Point: 385 F
Organoleptic Taste Panel Assessment
FRUITINESS 5.8
BITTERNESS 3.8
PUNGENCY 4.3
