Picual (Oro Bailen) UP EVOO
“Oro Bailen” PICUAL EVOO
*Crush Date: October 2016
This "Oro Bailen" Picual is simply stunning.
With a great complexity of herbaceous and fruity aromas, our “Oro Bailen” Picual boasts vibrant savory notes and mid herb flavors. It's very fragrant with a "huge nose" and far reaching aroma. Well balanced. Oro Bailen is one of the most decorated Olive Oil producers in the world.
*Polyphenols: 288ppm *FFA: 0.10
*Oleic Acid: 78.5 *Peroxide: 5.7
*DAGs: 97.0 *PPP: <1.0
Organoleptic Taste Panel Assessment:
Fruitiness: 5.5 Bitterness: 4.0 Pungency: 4.5
As measured at the time of crush. Country of origin: (SPAIN)
Recipe: Shaved Asparagus & Grapefruit with Mango Vinaigrette
1 pink grapefruit
¼ c InfuseMe Mango White Balsamic
3-4 Tbs InfuseMe Oro Bailen Picual Ultra Premium Extra Virgin Olive Oil
2 Tbs minced shallot (from about 1 medium)
1 lb thick asparagus spears, tough bottoms removed
1 oz shaved Parmesan cheese
1 Tbs finely chopped fresh Italian parsley
¼ c Almonds, chopped
Himalayan Pink Salt
Freshly ground black pepper
Zest grapefruit to measure 1 Tbs fresh zest. Combine the grapefruit zest, Mango Balsamic, shallot, and a pinch each of salt and pepper in a small bowl. Set aside.
Using a vegetable peeler, thinly slice asparagus lengthwise into strips and place in a large bowl.
Cut away peel and pith and segment the grapefruit.
Whisk the Oro Bailen Picual olive oil into the vinegar mixture in a thin and steady stream. Season to taste with salt and pepper.
Toss shaved asparagus with dressing, half the Parmesan, and the parsley. Adjust salt and pepper to taste. Let sit at least 10 minutes before serving. Serve topped with the remaining Parmesan cheese shavings, Almonds and grapefruit segments.