Castillo de Canena First Day Harvest Picual

Castillo de Canena First Day Harvest Picual

SKU:
CDC-19-B-EE04
$39.95

This rare early harvest extra virgin olive oil captures the unique occasion when the very first olives of the new harvest are milled on the estate of Castillo de Canena. A result of the season's first 24 hours of milling, this full-bodied Picual extra virgin olive oil has a sweet yet slightly spicy taste with hints of tomato, almond, artichoke and apple. Its fruity aromas are reminiscent of banana, almond and ripe apple, producing a wonderful oil for dressing salads, tomato or pumpkin soups, cheeses and grilled meats.

Each year the labels for the First Day Harvest oils are redesigned by a prestigious Spanish artist. This year, the 14th year of their limited edition collection, Castillo de Canena has selected actor Juan Echanove to design the labels. With his labels the actor hoped to capture the feelings of an actor before, during, and after the experience of acting on stage. 

“The curtain rises. Butterflies turn in your stomach. You feel the warm wash of the stage lights. The world focuses its gaze on your essence, your movement before them. Everything is so fragile. You fear you might let them down. You raise your soul up to the heavens, closer and closer still. You seek perfection; you give your life for it. The curtain falls. And then… only then… you rest. Perhaps you dream. Am I referring to the theatre? Of course. But also to oil. From Jaén. From Andalusia.” 

Pairs Best With

Bitter Green Salads, Roasted/Grilled Veg (peppers especially!), Red Meat, Aged Cheese, Soups & Stews

Recent International Awards

2019 Olive Japan - Robust - Gold

2018 Olive Japan - Gold

2017 Olive Japan - Premier Medal

2016 Flos Olei - Farm of the Year

2015 Flos Olei – 98/100 Points

container_country:
Spain
container_region:
Andalusia
container_size:
Bottles
container_intensity:
Robust Harmonious
container_fruit:
Green
container_style:
Monovarietals
container_varietal:
Picual
This signature Spanish olive is the most populous variety grown across the world, responsible for approximately one quarter of the world’s olive oil. When picked green, Picual olives typically produce robust oils with very high polyphenol content. Shop our collection of Picual oils.
container_ptype:
Extra Virgin Olive Oils
container_uses:
Dipping
container_pair:
Bitter Green Salads, Roasted/Grilled Veg, Red Meat, Aged Cheese, Soups & Stews
linked_SKUs:
CDC-B-EE04,CDC-16-B-EE04,CDC-16-B-EE04,CDC-17-B-EE04,CDC-18-B-EE04,CDC-19-B-EE04
container_harvest:
Fall 2019 (NEW)
TYPE:
Extra Virgin
Extra virgin olive oil is the highest quality olive oil. By definition it must have some fruity flavor, zero defects, free fatty acid level below 0.8%, and be derived by cold extraction below 27°C ~ 80°F.
SIZE:
500ml (16.9 oz)
REGION:
Andalusia, Spain
VARIETAL:
Picual
This signature Spanish olive is the most populous variety grown across the world, responsible for approximately one quarter of the world’s olive oil. When picked green, Picual olives typically produce robust oils with very high polyphenol content. Shop our collection of Picual oils.
POLYPHENOLS (mg/kg):
580
Polyphenols are antioxidant micronutrients found in plant-based foods. The phenolic concentration in olive oil depends on variables like the variety, ripeness at harvest, extraction methods, etc. Visit our Health Benefits page to learn more.
HARVEST:
October 2019
As a fresh food product, properly stored olive oil should be consumed within 2 years from the time of harvest for best flavor. Harvest runs from October through January in Northern Hemisphere regions, and from April through July in Southern Hemisphere regions.
PRODUCER:
Castillo de Canena
Our team of experts travels the world to curate our collection. In order to discover the best olive oil producers, we visit estates, review production methods, and taste the new products every single harvest year.

Frequently Bought Together

Producer Profile

Castillo de Canena

Castillo de Canena
Located in the Guadalquivir Valley in the region of Jaen in the heart of Andalusia, Castillo de Canena is a distinct and unique family business involved in the complete process in creating extra virgin oils, from the trees and the land to its commercialization. Author and journalist, Tom Mueller, visits the Castillo de Canena Estate in his acclaimed book, Extra Virginity, and highlights the careful practices of the company. During the harvest, the olives are selected by hand at the perfect time, from specially selected trees before being carefully transferred to their mill. The olive trees are gently watered by 8 kilometers of the river Guadiana Menor, giving their oils a sweeter and less peppery taste and guaranteeing each year's harvest will be full of aroma and taste. Castillo de Canena takes great care of their olives and their land with a "natural and environmentally respectful and integrated system" and is certified on a monthly basis by official inspectors.

Reviews

Frequently Asked Questions

Why Buy Olive Oil Online?

It is a proven fact that in just eight hours of close exposure to strong fluorescent lights, a bottle of olive oil packed in a clear glass bottle will be totally destroyed having lost its color, flavors and aromas. While oil packed in a dark glass bottle offers considerably better protection, it too becomes vulnerable when exposed to strong light and can be completely destroyed in less than a week, which makes purchasing olive oil in a supermarket a less than desirable prospect.

Beyond that, the vast majority of the oils sold in the USA have inadequate or even misleading labels. The consumer is given little to no information as to where the oil was actually produced or from what variety of olives it was made, but most importantly, WHEN the oil was harvested.

What Are Some Of The Best Olive Oils?

Simply put, the best olive oils are extra virgin olive oils. However, adulteration of extra virgin olive oil is a hot topic in the past and present, and many studies continue to examine the contents inside a bottle of olive oil. This problem still persists in the industry, especially at the supermarket level.

That's why we created Olive Oil Lovers: to bring some of the world's best olive oils from the most trusted producers to the U.S. market. All of our producers are quality driven in their manufacturing practices. We also conduct an intensive screening of every producer and product on our site - often visting their estates and seeing their practices first-hand - and accept only producers who meet our high standards. To go the extra mile, all of our imported oils are proven extra virgin through chemical analysis in accordance to strict European Union regulations. Therefore, you can trust that any oil you purchase with us at Olive Oil Lovers will be genuine, 100% extra virgin olive oil.

How Long Will Olive Oil Last After The Harvest Date?

There are two dates that producers may choose to print on a bottle, using either one or both. The "Use By" date is what our producers put on their products to say, "use when at its freshest quality." The taste and quality of the oil doesn't typically diminish over time though, unless it's open and exposed to oxygen.

The "Harvest Date" is when the olives for the oil were actually picked and crushed. This date can be any time between late October to mid-December for the Northern Hemisphere, and these new harvest olive oils begin to arrive in the United States in February and March the following year. For oils from the Southern Hemisphere, from countries such as Chile or South Africa, harvest occurs any time between late April to mid-June.

When Is Olive Oil Considered Past its Prime?

While this answer can vary depending on the olive variety, time of harvest, and how the product is stored, in general an extra virgin olive oil will retain much of its flavor and aromas for 18-30 months in an unopened container. However, any exposure to light and/or oxygen will begin to degrade the oil. Once opened, olive oil should be consumed ideally within 1-2 months, with a maximum of perhaps 4-6 months. When purchasing a 3L or 5L tin, if the oil is typically not consumed within this timeframe, we recommend decanting the oil into smaller, sealed containers and storing in a cool, dark place.

Olive oils with higher polyphenol counts will have a longer shelf-life. Higher polyphenol numbers are the result of both the olive variety and when the olive was harvested. Green olives harvested early in the season produce less oil, but have higher polyphenol counts than oils from ripe olives. You can find the polyphenol counts for many of our extra virgin olive oils listed on their product page.