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Picual Extra Virgin Olive Oil

  • $ 19.95


Picual Extra Virgin Olive Oil

Organoleptic Taste Panel Assessment

                     FRUITINESS    5.8

                     BITTERNESS    4.5

                         PUNGENCY      4.8

 

Oro Bailen

Picual EVOO

 


IOO575                                           Country of Origin: Spain  

Medium Intensity

Crush Date: November 2018

 

TASTING NOTES

 


Intensely aromatic and vibrant green, Oro Bailen’s Picual is savory and grassy, displaying stunning tasting notes of tomato leaf, creamy artichoke and green tea. With pleasing pepper notes and low bitterness, it is truly superb oil.

 

     *Biophenols: 276.6 ppm             FFA:  0.11   

      Oleic Acid: 77.9                         Peroxide: 7.9

      DAGs: 97.5                               *PPP: <1.0

                   

            *As measured at the time of crush

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Recipes: Slow Braised Pork with Tomato-Fennel Sago over Fried Polenta

 

Pork With Tomato & Fennel Sugo
5-7 pound bone in pork shoulder
Kosher salt
fresh ground pepper
2 - 28 oz. cans diced tomatoes in juice
2 cups white wine
8 whole garlic cloves
1 large fennel bulb, thinly sliced
3" sprig fresh rosemary, leaves stripped
3 tablespoons InfuseMe Picual Olive Oil
 
Preheat the oven to 450.  
 
Rub the entire pork shoulder with a tablespoon of Picual olive oil, season the entire surface area liberally with salt and fresh ground pepper and place in the roasting pan, fat side up.  Arrange the vegetables around the roast in the pan, drizzle and toss with another tablespoon of olive oil, and season with salt and pepper.
 
Roast the shoulder and vegetables uncovered at 450 for 20 minutes until the vegetables begin to take color and the pork roast is browned.  
 
Reduce the oven to 350.  
 
In a large bowl, mix together the tomatoes, wine, a tablespoon of Picual, and the rosemary leaves.  Adjust the seasoning with salt and pepper.   Pour evenly over the roast and vegetables in the pan.  With heavy duty foil, tightly seal the roasting pan and roast at 350 for five hours. 
 
 
Meanwhile, make the polenta.     
 
Cobrancosa Fried Romano Polenta
4 cups chicken broth
2 cups polenta
2 shallots, finely minced
2 cloves of garlic, finely minced 
1/2 cup grated Pecorino Romano
fresh ground pepper
Kosher salt
InfuseMe Picaul Olive Oil - 2 tablespoons plus enough to fill a frying pan 2"
 
In a 3+ quart sauce pan heat one tablespoon of Picual.  Saute the onion until translucent, about three minutes.  Add the garlic and saute for another minute.  Add the broth and bring to a simmer.  While stirring constantly, add the polenta in a steady stream.  Continue stirring constantly for 20-25 minutes until the polenta is thick.  
 
Add the cheese, remaining tablespoon of Picaul, and season with additional salt and pepper to taste.  Immediately pour the polenta in to a 9"x13" baking dish and allow to cool.  Refrigerate covered in plastic wrap.  
 
 
Cut the polenta in to sqaures or rectangles approximately 3" x 3" in size.  Heat 2" of Picaul to 350 on a deep fry thermometer in a heavy, deep sided frying pan.  Fry the polenta slices a few at a time, approximately 3-5 minutes per side until golden brown.  
 
Serve the pork in large shreds with the sauce from the pan over the hot, crispy polenta.
 
 
Serves 8
Picual Extra Virgin Olive Oil has a nice gardent taste to it.