Mueloliva Picuda

Mueloliva Picuda

SKU:
VDB-17-B-EE03
$16.95

The quality of Mueloliva Picuda is rooted in the fertile lands surrounding Priego de Córdoba whose privileged microclimate is the origin of the world´s most prestigious olive oil. The local Picudo olive trees carry the identity of the land where they grow, and thanks to an exclusive pressing system that adds niether heat nor water to the process, the oil maintains both nutrients and full aroma. The resulting oil’s flavor is of medium-ripe intensity with notes of green grass, olive leaf, apple and banana and a moderately bitter and slightly spicy finish. It is the ideal condiment for any kind of salad or pasta and is excellent on grilled vegetables and fish.

Recent International Awards

2017 NYIOOC - Gold Award
2017 Olive Japan - Gold Medal
2017 Oil China - Bronze Olive
2017 EVOOLEUM - Score: 87/100

2016 NYIOOC - Gold Award
2016 LA International EVOOC - Gold Medal
2016 Olive Japan - Gold Medal
2016 Athena IOOC - Gold Medal
2016 Oil China - Silver Olive
2016 Olive d'Or Contest Sial - Silver Medal
2016 Zurich IOOC - Bronze Medal

container_country:
Spain
container_region:
Andalusia
container_size:
Bottles
container_intensity:
Mild
container_style:
Monovarietals
container_varietal:
Picuda
container_ptype:
Extra Virgin Olive Oils
container_uses:
Cooking
linked_SKUs:
VDB-B-EE03,VDB-16-B-EE03,VDB-17-B-EE03
container_harvest:
Fall 2017 (NEW)
TYPE:
Extra Virgin
SIZE:
500ml (16.9 oz)
REGION:
Andalusia, Spain (Cordoba)
VARIETALS:
Picuda
HARVEST:
Fall 2017
PRODUCER:
Mueloliva

Frequently Bought Together

Producer Profile

Mueloliva

Mueloliva
Over 70 years ago Mr. Muela Mateo Velasco, founder of Mueloliva, decided that the future of olive oil was in the perseverance of the tradition, rather than massed production. With this wise decision, he became the first to demonstrate that in the olive oil sector, attention to quality will provide the best result, a project far ahead of its time. Mueloliva, located in Priego de Cordoba, is located on a fertile plain at the foot of the Sierras Subb̩ticas where mountains and olive trees dominate the landscape. A unique microclimate, characterized by high rainfall and large temperature variations, along with a mountainous terrain, give the area specific nuances that make it different from any other. Because the Muela Oil Mill has a unique and exclusive system that allows the extraction of oil without any water or heat input during the process, all attributes of the olive oil are preserved, resulting in an extra virgin oil with a high concentration of tocoferols, phytosterols and phenols, all important nutritional components.

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.

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