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INTENSITY
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.
FROM OUR COMMUNITY
What Customers Say
Overall rating: 4.9 / 5 from 140 reviews.
This extra virgin olive oil from Oro Bailen Reserva Familiar Picual is highly regarded for its exceptional flavor, quality, and aroma. Customers praise its fruity and herbaceous notes, along with its complex aromas and balanced taste. The product is also noted for its reasonable price and excellent packaging.
Review topics: ["flavor","quality","selection","buy","value","shipping","price","service","packaging","gift","oil","olive oil","aroma","color","texture","evoo","choice","oro bailen","bottle","pour","picual","olives","salad","kind","peppery","use","finish","sample","tomatoes","materials"].
"We received this free sample from Olive Oil Lovers. At the very beginning, I didn't pay too much attention to it because previously we ordered a Picual oil also from Olive Oil Lovers as well, that oil didn't impress us. However this time, my husband loves it a lot. The Pro Bailen Reserva Familiar Picual is fresh, tasty, and fruity. He likes it a lot. This is quite a surprise!"
"I cannot live without olive oil! I use it for various salads mainly. Once I opened this little bottle, a fresh flavor came out of it that only made me to pour more. Quite voluptuous! And the fresh green color that I perceived at the tip of the bottle it's also very pleasant. Cannot discern between the taste of this olive oil and other quality ones that I've used, but the food finished with this oil is just amazing."
"Very nice sample gift. Not small but rather 150 ml of very delicate Picual oil. Fresh and bright taste. Goes well as a drizzle on roasted cauliflower soup or simply in a bowl for bread dipping."
"A very delicate and well balanced extra virgin olive oil that goes well with any of my pasta dishes"
"This oil is mild, and the flavor is very good I can drink it. I like to drink a tablespoon in the morning, and a tablespoon in night."
"The video review is attached."
"Smooth full taste. Excellent for salads and fish."
"Great tasting olive oil. It’s one i will reorder."
"Excellent, flavorful olive oil!"
"Amazing"
MADE FOR YOU BY
Oro Bailen
We are always here to help.
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.
Simply put, the best olive oils are extra virgin olive oils. However, adulteration of extra virgin olive oil has been 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 intensive screening of every producer and product on our site—often visiting their estates and seeing their practices firsthand—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 with strict European Union regulations. Therefore, you can trust that any oil you purchase from us at Olive Oil Lovers will be genuine, 100% extra virgin olive oil.
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 don't typically diminish over time, though, unless it is 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 and mid-December for the Northern Hemisphere, and these new harvest olive oils begin to arrive in the United States in February and March of the following year.
For oils from the Southern Hemisphere, from countries such as Chile or South Africa, harvest occurs any time between late April and mid-June.
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 ideally be consumed 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 it 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 pages.
