Description
The 2025 Portuguese Picual displays notes of unripe stone fruit with a floral center followed by tomato leaf on the finish.
Our partner producer (SAOV) in Portugal is using a high vacuum during malaxation to remove all of 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.
Intensity: Medium-Robust
Region: Portugal
Crush Date: October 2025
IOC-Certified Taste Panel Assessment: Fruitiness (6.7), Bitterness (4.2), Pungency (5.0).
Chemistry Analysis: Biophenols (435 ppm), FFA (0.12), Oleic Acid (77.16), Peroxide (3.5), DAGs (98.01), PPP (<0.1), Squalene (7,500 ppm), and A-Tocopherols (278 ppm).*As measured at the time of crush.
Smoke Point: 406°F
