Picual Extra Virgin Olive Oil

  • $ 19.95

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Picual Extra Virgin Olive Oil

Organoleptic Taste Panel Assessment

 FRUITINESS    6.0   BITTERNESS   4.0    PUNGENCY      5.0

Medium Intensity

Crush Date: November 2019

Beautiful fragrant nose, this Picual has prominent notes of tomato leaf and tropical fruit. Complex yet well balanced, a lovely example of a Picual.

 

     *Biophenols: 374.3  ppm           FFA: 0.13    

      Oleic Acid: 80.5                        Peroxide: <2.0

      DAGs: 98.0                              *PPP: <1.0

      Squalene: 10,258.1                  A-Tocopherols: 101.1

                   

            *As measured at the time of crush

 

                   

            *As measured at the time of crush

PICUAL DARK CHOCOLATE POT DE CREME WITH BLOOD ORANGE OLIVE OIL WHIPPED CREAM

Dark Chocolate Pot de Creme 
12 ounces high-quality bittersweet chocolate chips (or chopped)
3 cups Half & Half
6 large egg yolks
8 tablespoons granulated sugar 

1/4 cup  Picual extra virgin olive oiul
1/4 teaspoon salt


Blood Orange Whipped Cream
1 cup heavy cream
1 tablespoon blood orange olive oil
1 teaspoon vanilla extract
2 tablespoons confectioners' sugar


Directions


Place the chocolate and olive oil in a blender. Whisk the Half & Half egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Sir the mixture constantly, making sure to  scrape the bottom and edge of the pot with a heatproof spoon or spatula so that the mixture does not burn. Continue to stir until the the custard is coats the spoon and almost begins to simmer, about 5 minutes.

Immediately pour the custard over the olive oil and chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among 6 ramekins or cups and refrigerate for at least 3 hours.

Whip the cream and blood orange olive oil with the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream before serving.
Makes 6 servings