{"id":11255,"date":"2020-01-12T18:49:45","date_gmt":"2020-01-12T18:49:45","guid":{"rendered":"https:\/\/olearum.com\/?p=11255"},"modified":"2020-01-24T19:23:25","modified_gmt":"2020-01-24T19:23:25","slug":"sol-chiquito-5-l-picual-extra-virgin-olive-oil","status":"publish","type":"post","link":"https:\/\/olearum.com\/en\/2020\/01\/12\/sol-chiquito-5-l-picual-extra-virgin-olive-oil\/","title":{"rendered":"Sol Chiquito 5 L Picual Extra Virgin Olive Oil"},"content":{"rendered":"

Sol Chiquito is now available in a 5-litre bottle. It is a picual oil that has been obtained during the month of November, which has medium fruitiness dominated by the green olive leaf aroma, being more bitter than spicy and both being positive attributes at medium intensity. It is a balanced oil, ideal for daily use in the kitchen.<\/p>\n

Why EVOO of the picual<\/strong> variety?<\/p>\n

The olive trees of the picual variety are those that make up most of the olive grove in Ja\u00e9n. It is an olive tree very adapted to the limestone soils of this province and its low winter temperatures. This olive variety, can be considered the most productive when the hydric and nutritional conditions are adequate. But it not only produces a large amount of oil, but also the quality of it is exceptional, especially from the point of view of the healthy compounds they contain.<\/p>\n

The phenolic substances of an extra virgin olive oil are responsible for the bitter taste and the spicy sensations. Picual extra virgin olive oils are characterized by higher bitter and spicy intensities than most varieties with equal cultivation conditions and fruit maturity index at the time of harvest. These phenolic substances, present in an extra virgin olive oil, are antioxidants and as such contribute to the health benefits derived from counteracting the harmful effects of free radicals in our body, highlighting the delay in cell aging.<\/p>\n

Thus, a bitter extra virgin olive oil will be an extra virgin olive oil that has a considerable antioxidant content and therefore we must consider these sensory attributes, bitter and spicy, as positive attributes. As a general rule, the intensities of bitter and spicy and the phenolic content will be higher in an extra virgin olive oil from dry olive groves than in from irrigated olive groves, also higher in an extra virgin olive oil from a south-facing olive groves than that in north-oriented olive groves and larger in an extra virgin olive oil from olive groves that grow on clay soils than on sandy soils Thus, from a southern-oriented dryland olives that grow on clay soils, the extra virgin olive oil obtained will have a higher concentration of phenolic substances and, therefore, more bitter and spicy.<\/p>\n

Why EVOO of early harvest<\/strong>?<\/p>\n

Another factor that affects the phenolic content is the olive maturity index at the time of harvest. Normally those extra virgin olive oils obtained from olives collected at the beginning of the campaign, with a low maturity index, will have a higher antioxidant content than those obtained at the end of the campaign, with a high maturity index. Thus, while the olives harvested in November are largely green olives, the olives harvested in January are practically all black olives, in which an important part of the phenolic compounds have already been lost.<\/p>\n

As a general rule, all other conditions being equal, an extra virgin olive oil obtained at the beginning of the year\u2019s harvest will be more bitter and spicy than one obtained at the end of the year\u2019s harvest and, therefore, have a higher phenolic content.<\/p>\n

Why EVOO Sol Chiquito<\/strong>?<\/p>\n

\"AOVE<\/p>\n

Sol Chiquito EVOO  5 L. bottle (lot 189-1819) is a picual oil produced during the month of November 2018 and its phenolic content is considerable. It is for this reason that it is an extra virgin olive oil with appreciable bitter and spicy aromas. The analytical values \u200b\u200bof vitamin E, known as the youth vitamin, formed by the different tocopherols, and the total content of biophenols, including tyrosol, hydroxytyrosol and oleocanthal are shown below.<\/p>\n