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.
*Biophenols: 435 ppm
Oleic Acid: 77.16
DAGs: 98.01
Squalene: 7,500
FFA: 0.12
Peroxide: 3.5
*PPP: <0.1
A-Tocopherols: 278
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