The 2025 Portuguese Picual displays notes of unripe stone fruit with a floral center followed by tomato leaf on the finish.<\/p>\n","protected":false},"excerpt":{"rendered":"
| Harvest: October 2025\u00a0 \u00a0 \u00a0 \u00a0\u00a0 ? Harvest Date: The fresher the better! Olive oils are healthier and more flavorful when they’re consumed fresh!<\/span><\/span><\/td>\n | Bio-Phenols: 435\u00a0 \u00a0 \u00a0 \u00a0 ? Polyphenols \u2013 \nAntioxidant substances found in EVOO. The higher the better! Polyphenols extend the shelf-life of an oil & also determine the \u201cstyle\u201d in terms of bitterness and pungency. Our high phenol oils are being recommended by health professionals all over the world. \n<\/span><\/span><\/td>\n<\/tr>\n Peroxide: 3.5\u00a0 \u00a0 \u00a0 \u00a0 ? Peroxide: Peroxide Value \u2013 (PV) | \nThe lower the better! Must be equal or less than 20. The primary measurement of the rancidity of a particular extra virgin olive oil. PV is affected by procedures used in processing and storing of the oil. Our average PV at time of crush is around 4!<\/span> \n<\/span><\/td>\n Oleic: 77.1\u00a0 \u00a0 \u00a0\u00a0 ? Oleic Acid: | \nLegal limit is 55%. The higher the better. Our average is around 77%! Our bodies absorb peroxidized fats we consume and incorporate them into your cells, oleic acid\u2019s superior resistance to free radical attacks also protects your cell membranes, proteins, and DNA from being damaged, even as it protects the oil from spoiling. \n<\/span><\/span><\/td>\n<\/tr>\n Dags: 98\u00a0 \u00a0 \u00a0\u00a0 ? DAGS :DAGs are important shelf-life indicators and can be used to determine the shelf life (or lack thereof) of an oil at any time in its life. Fresh Olive Oil made from sound fruit should result in a DAG content of 85% or higher whereas the processing of rotten and or fermented olives will produce fresh oil with low DAGs indicating a very short shelf-life.<\/span><\/span><\/td>\n | FFA: .12 \u00a0 \u00a0 \u00a0 ? | \nFFA: Free Fatty Acid \u2013 The lower, the better. The IOC requires that this number be below 0.8 in order to be considered Extra Virgin grade. Our average is about 0.18! The lower the FFA, the higher the smoke point of the oil. <\/span><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n <\/p>\n","protected":false},"featured_media":5336,"template":"","meta":[],"product_brand":[],"product_cat":[56,19],"product_tag":[],"class_list":{"0":"post-8483","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-new-arrivals","7":"product_cat-premium-extra-virgin-olive-oil","8":"pa_size-200-ml","9":"pa_size-375-ml","10":"pa_size-750-ml","11":"pa_size-growler-1-2-gallon","13":"first","14":"instock","15":"purchasable","16":"product-type-variable","17":"has-default-attributes"},"_links":{"self":[{"href":"https:\/\/amphoranueva.com\/lafayette\/wp-json\/wp\/v2\/product\/8483","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amphoranueva.com\/lafayette\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/amphoranueva.com\/lafayette\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amphoranueva.com\/lafayette\/wp-json\/wp\/v2\/media\/5336"}],"wp:attachment":[{"href":"https:\/\/amphoranueva.com\/lafayette\/wp-json\/wp\/v2\/media?parent=8483"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/amphoranueva.com\/lafayette\/wp-json\/wp\/v2\/product_brand?post=8483"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/amphoranueva.com\/lafayette\/wp-json\/wp\/v2\/product_cat?post=8483"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/amphoranueva.com\/lafayette\/wp-json\/wp\/v2\/product_tag?post=8483"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}} |