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Oro Bailen Reserva Familiar Picual 100ML Sample

Oro Bailen Reserva Familiar Picual 100ML Sample

SKU:
BLN-19-M-EE18
$3.30
Maximum Purchase:
6 units

A consistent front-runner on the international award-circuit, this is not your ordinary Picual. A truly outstanding oil in a class of its own, this extra virgin olive oil is produced in the olive groves located in the foothills of the Sierra Morena, the northern mountain range in the province of Jaén. Harvested at the beginning of November at their optimal point of ripeness, this oil has exceptionally high organoleptic characteristics, making it stand out above other oils due to the intensity of its fruity flavor and the complexity of its aromas, which include tomato, apple, banana, green almond, fig and freshly cut grass. Herbaceous and fruity, it is an exceptional balance between bitter and spicy.

Pairs Best With

Bitter Green Salads, Roasted/Grilled Veg, Red Meat, Aged Cheese, Soups & Stews, Pizza, Pumpkin Soups

Recent International Awards for Oro Bailen

2020 World's Best Olive Oil Mills - 7th Place

Recent International Awards

2020 EVO IOOC - Gold Medal
2020 EVOOLEUM - 92/100
2020 LA International EVOOC - Bronze - Silver Medal
2020 L'Orciolo d'Oro - Certificate of Quality (Medium Fruity Monovarietal)
2020 London IOOC - Gold
2020 NYIOOC - Gold
2020 Olive Japan - Medium - Gold
2020 Terra Oleum Seleccion - Light Fruity

2019 EVOOLEUM - Absolute Best, Best Monovarietal, Best Green Fruity, Best from Spain, Best Picual
2019 Expoliva - Gran Picual Award
2019 LA International EVOOC - Robust - Gold Medal
2019 Leone D'Oro - International Monovarietal Finalist
2019 London IOOC - Robust - Platinum
2019 L'Orciolo d'Oro - Intense Fruity International - 3rd Prize
2019 NYIOOC - Best in Class
2019 Oil China - Intense - Silver
2019 Olive Japan - Robust - Gold
2019 SIAL Olive D'Or - Light Fruity

2018 Athena IOOC - Gold
2018 Leone D'Oro - Monovarietal (World) - Honorable Mention
2018 London IOOC - Gold
2018 L'Orciolo d'Oro - Intense Fruit - Honorable Mention
2018 NYIOOC - Gold
2018 Oil China - Medium - Silver
2018 Sol D'Oro - Intense Fruit - Special Mention

container_country:
Spain
container_region:
Andalusia
container_size:
Samples
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_awards:
NYIOOC 2018
container_uses:
Dipping
container_pair:
Bitter Green Salads, Roasted/Grilled Veg, Red Meat, Aged Cheese, Soups & Stews, Pizza, Pumpkin Soups
linked_SKUs:
15BLN03,BLN-T-EE03,BLN-B-EE06,BLN-B-EE00,BLN-16-B-EE00,BLN-16-B-EE06,BLN-16-T-EE03,BLN-16-B-EE00,BLN-17-B-EE00
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:
100ML (3.4 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):
429
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.
ACIDITY (%):
0.12
Acidity is one of the quality parameters set by the IOC for extra virgin olive oil. By definition extra virgin olive oil must have a free fatty acid level below 0.8%. Acidity CANNOT be detected by sensory analysis. This value is always determined by a laboratory.
HARVEST:
Fall 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:
Oro Bailen
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.
LAB REPORTS:
Download

Frequently Bought Together

Producer Profile

Oro Bailen

Oro Bailen
Located in the town of Villanueva de la Reina in the province of Jaen, Oro Bailen is sited in the province's Sierra Norte in the foothills of the Sierra Morena, a Mediterranean forest full of a wide variety of flora and fauna. Owned and operated by the Gálvez-Gónzalez family, they are able to oversee the various phases of production, providing full traceability, from the formation of the fruit on the tree to the final packaging, ensuring an excellent quality product.

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.