Why our oil stings (and why that's a good thing)

When you taste our Picual for the first time, you often feel a distinct tickle at the back of your throat. It is a peppery sensation that can surprise those who aren't used to authentic olive oils.

Some draw back, others smile. If you smile, you are right.

That tingle has a name

This little warmth at the back of your throat is caused by oleocanthal, a natural antioxidant found in freshly pressed olives. The richer the oil is in antioxidants and the earlier the harvest, the more noticeable this stinging sensation is.

Scientific research has focused on the anti-inflammatory properties of oleocanthal. While it is not a medical cure, it is an excellent indicator of the oil's freshness and quality. A simple drizzle on your morning toast or seasonal vegetables is a great addition to a healthy daily routine.

Acidity: the sign of freshness

To qualify as "extra virgin," an olive oil's free acidity level must not exceed 0.8%. Commercial oils are often very close to this limit. In contrast, our analysis shows a very low acidity level, consistently between 0.1% and 0.2%.

This is the result of rigorous work. We press our olives within four hours of harvest, without delay, and always cold-pressed (below 27°C) to prevent any oxidation. Every hour of delay or rise in temperature damages the fruit and increases acidity. It is all about care.

Polyphenols: the wealth of the terroir

Polyphenols are the natural antioxidants in olives. Our analyses regularly show levels exceeding 600 mg/kg, which is remarkably high (the European health claim threshold is set at 250 mg/kg).

This high concentration is down to three simple factors:

1. The Picual variety, naturally rich in antioxidants, which yields an oil with plenty of character.
2. An early harvest: we pick the olives while they are still green. The oil yield is lower, but the antioxidant concentration is at its peak.
3. Living soil: our focus on restoring biological life to the soil allows the trees to draw the nutrients they need to strengthen their fruit.

In practice

You don't need to be a biochemist to enjoy these benefits. Feel that peppery note at the back of your throat, enjoy the aromas of tomato leaf and fresh grass, and simply enjoy a healthy, honest product.

Our oil is part of a long Mediterranean tradition, made with respect for the trees and the land that sustains them.