Organic Picual Extra Virgin Olive Oil

Style:  Robust -

This ORGANIC extra virgin olive oil from Peru is a big boy on our olive oil bar!  Very flavorful and robust with huge fruit flavor, with just a small amount of bitterness and a bit of peppery finish. This great finishing oil has a high polyphenol count. Great for dipping bread, salads, big enough to cook with. Pairs well with all of our Balsamic Vinegars and Wine Vinegars.

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  • 375ml
  • 750ml

$17.00

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Origin:  Peru

Fruitiness:  Dry Herbs, Ripe  Tomatoes, Walnut, Tanin

Pepper/Heat:  Score out of 5: 2.86    White Pepper, Arugula

Complexity:  Score out of 5:   3.00

Culinary Uses:  Salads, Cooking, Sauces, Pasta, Vegetables, Meats

We are excited to ammounce that this was awarded a gold medal at the 2016 Los Angeles International Olive Oil Competition!  The mill's origin is in the middle of the desert in Peru, which are excellent growing conditions.  Very green and grassy!

Grade 
E. Catarina
09/2/2016

Olive Oil enthusiast

Excellent for anything tomato! Love it for Oil only pasta sauces or tomato base sauces, or just raw over tomatos with cheese and balsamic

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Organic Picual Extra Virgin Olive Oil

Organic Picual Extra Virgin Olive Oil

Style:  Robust -

This ORGANIC extra virgin olive oil from Peru is a big boy on our olive oil bar!  Very flavorful and robust with huge fruit flavor, with just a small amount of bitterness and a bit of peppery finish. This great finishing oil has a high polyphenol count. Great for dipping bread, salads, big enough to cook with. Pairs well with all of our Balsamic Vinegars and Wine Vinegars.

Write your review

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  • PASTA BOSCOLI

    PASTA BOSCOLI

    Dice 1 cup onions, 1 cup celery & 1 cup sweet bell pepper. Sauté in OLIVE MILL Extra Virgin Olive Oil. Add garlic, oregano & black pepper to taste. Chop 1/3 lb. salami, 1/3 lb. ham & 1/3 lb. mortadella or pre-cooked sausage & add to mixture. Cook 3-5 minutes on medium heat. Add 6-8 Tbsp. of Boscoli Italian Olive Salad. Mix well. Pour 1 cup pasta water into mixture. Thicken sauce by adding Italian bread crumbs. Reduce heat. Add sauce to Penne pasta cooked al dente. Grate Parmesan cheese and spr
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  • VEGETARIAN MUFFULETTA SANDWICH

    VEGETARIAN MUFFULETTA SANDWICH

    Sauté 1 cup onions, 1 Tbsp. Garlic & 1 tsp. oregano in OLIVE MILL Extra Virgin Olive Oil. Add steamed broccoli & cauliflower (1 head each, diced). Cook on medium heat until done. Add 3-4 Tbsp. of Boscoli Italian Olive Salad and mix well. Apply mixture to Muffuletta bread (Italian or French Bread may be substituted). Add a layer of Swiss or Provolone cheese. Top with Boscoli Italian Olive Salad. Heat & Serve. Makes 2-4 Sandwiches.
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  • Wild Summer Greens with Blueberry Dressing

    Wild Summer Greens with Blueberry Dressing

    Mash blue cheese and garlic into blueberry balsamic until cheese is well mixed. Whisk in the oil and remaining ingredients. Pour over fresh wild greens for a light summer salad.
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  • Blueberry Spinach Salad

    Blueberry Spinach Salad

    Combine spinach, blueberries, strawberries and blackberries in a large bowl and toss gently. To prepare dressing, in a small bowl mash strawberries into a pulp. Add balsamic, lemon peel, juice and oil. Whisk well. Arrange spinach and berry mixture on plates and drizzle with dressing. Sprinkle with pecans. Makes 6 servings.
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  • Asparagus with Lemon Balsamic

    Asparagus with Lemon Balsamic

    Preheat oven to 400. Place asparagus in 9x13 pan. Sprinkle with oil, salt and pepper; toss to coat. Bake until lightly brown 15-20 minutes. Drizzle with balsamic just before serving.
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  • Roasted Brussel Sprouts with Almond Balsamic

    Roasted Brussel Sprouts with Almond Balsamic

    Preheat oven to 450. In a large mixing bowl, add brussel sprouts with oil, balsamic and rosemary. Toss well. Line a tray with foil and spray with oil. Roast for 20 minutes, turn twice while roasting. Remove from oven and sprinkle with almonds and cheese. Salt and pepper to taste. Serve hot.
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  • Wheat Berry Salad with Dried Fruit

    Wheat Berry Salad with Dried Fruit

    Combine water and wheat berries in a medium saucepan; bring to a boil. Cover, reduce heat and simmer 1 hour. Drain and rinse with cold water. Combine shallots, juice, oil, balsamic, mustard and salt in a large bowl. Let stand 30 minutes. Add wheat berries, cranberries and remaining ingredients to vinaigrette and toss to combine. Chill at least 4 hours or overnight.
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  • Seared Chicken Salad with Green Beans, Almonds and Dried Cherries

    Seared Chicken Salad with Green Beans, Almonds and Dried Cherries

    In large skillet, using 1 T. olive oil, cook chicken in two batches until cooked through. When cool enough to handle, slice chicken crosswise. In a medium saucepan, bring 2" salted water to a boil. Add green beans, cover and cook until crisp-tender. Rinse under cold water until cool; drain well. Make dressing in a small bowl, whisk together vinegar, mustard and 2 t. olive oil; season with salt and pepper. In a large bowl, toss arugula and radicchio with all but 1 T. dressing. Divide salad among
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  • Spinach Salad with Orange Sesame  Dressing

    Spinach Salad with Orange Sesame Dressing

    Wash spinach and pat dry. Trim stems and discard. Tear into bite size pieces and place in serving bowl. Add sliced red onion. Squeeze 1 orange into a 2 cup measuring to make 1/3 cup of juice. Whisk in balsamic, oil, sesame oil, honey and mustard. Remove rind and white membrane from remaining 2 oranges and discard. Holding each orange over the measuring cup to catch juices, section by cutting between membranes and add orange sections to the spinach. Drizzle dressing over salad tossing gen
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