A benchmark Picual from the heart of Jaén, this oil opens with an intense bouquet of tomato leaf, fresh-cut grass, and green tomato. On the palate, notes of green tomato, bell pepper, crisp lettuce, and bitter endive unfold before rounding into a warming finish of black peppercorn, baking spices, and a whisper of cinnamon. A cool, minty echo lingers elegantly as the oil fades.
Balanced and refined—medium bitterness with bright, spicy pungency that never overwhelms—this is a versatile, gourmet EVOO for the modern table. Ideal for scrambling eggs, pan con tomate, roasting potatoes, and searing meats, it also elevates tomato confit, simple pasta sauces, caponata, and richly spiced dishes such as dal and chili paneer.
| 1,2 DAGS | 98.7 |
| Oleic | 76.86 |
| Acidity | .08% |
| Peroxides | 3.0 |
| Polyphenols | 376 |
| Crush Date | October 2025 |
For 1 portion or 5 oz of meat, use 1 tbsp of Oil and 1 tbsp of Oil Balsamic. Seal together in a container and let stand 30 minutes or longer.
Drizzle 1 tsp of Balsamic over every one 1 cup of fresh cut fruit.
Drizzle 1 tsp of Extra Virgin Olive Oil or Flavoured Olive Oil combined with 1 tsp of White or Dark Balsamic over single portion size salad.
Use 1 tbsp of Olive Oil for 1 cup rice to 1.5 cups water. Toss with finished pasta 1 tbsp of Olive Oil for every one cup of pasta. For roasted potatoes use 1 tbsp of Olive Oil. For 1 portion of mashed potatoes (5 pounds peeled and mashed) use 1/4 cup of Extra Virgin or Flavoured Olive Oil.
Use 1 tbsp of Olive Oil and 1 tbsp of Balsamic per 1 cup of roasted or sautéed vegetables. For every 1 cup of steamed vegetables, toss on 1 tsp of Olive Oil and 1 tsp of Balsamic.
Use ratio of 2/3 Olive Oil to 1 part Butter when baking for a healthier and moist result. Drizzle a teaspoon of balsamic on ice cream, yogurt or cake for an added flavour shot!
Crafted from our collection of oils & vinegars, our recipes will inspire you to bring exciting new flavours to your table.
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