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  • Morellana Organic Picual 100ML Sample
  • Morellana Organic Picual 100ML Sample
  • Morellana Organic Picual 100ML Sample

Morellana Organic Picual 100ML Sample

Andalusia, Spain
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Produced by Sucesores de Hermanos Lopez

This robust intensity organic extra virgin olive oil produced from green Picual olives has notable aromas of grass and apple. Gold award winner in 2021 from NYIOOC. Try pairing with grilled meat and roasted/grilled veg.

  • Organic Extra Virgin 100ml (3.38 oz)

    Certified organic olive oils use organically grown olives and meet organic production standards for their region. Extra virgin olive oil is the highest quality olive oil. By definition it must have some fruity flavor, zero defects, free fatty acid level below 0.8%, and be derived by cold extraction below 27°C ~ 80°F.

  • Varietals: Picual

    There are hundreds of olive tree varieties, each with its own distinct taste and aromas.

  • Intensity: Robust

    Intensity correlates to the amount of bitterness and/or pungency experienced when consuming an extra virgin olive oil. An olive oil with little bitterness that creates little to no sensation in the back of the throat is considered mild. A very bitter olive oil that causes a slight burning or spicy sensation in the mouth and throat is robust. We rate intensity between 5 values: Mild, Medium, Medium Robust, Robust and Extreme.

  • Polyphenols (mg/kg): 651mg

    Polyphenols are antioxidant micronutrients found in plant-based foods. The phenolic concentration in olive oil depends on variables like the variety, ripeness at harvest, extraction methods, etc. Visit our Health Benefits page to learn more.

  • Acidity: 0.17%

    Acidity is one of the quality parameters set by the IOC for extra virgin olive oil. By definition extra virgin olive oil must have a free fatty acid level below 0.8%. Acidity CANNOT be detected by sensory analysis. This value is always determined by a laboratory.

  • Harvest Date: Fall 2021

    As a fresh food product, properly stored olive oil should be consumed within 2 years from the time of harvest for best flavor. Harvest runs from October through January in Northern Hemisphere regions, and from April through July in Southern Hemisphere regions.

Pairs Well With

  • Grilled Meat
  • Roasted/Grilled Veg
  • Grilled Fish
  • Sauces
  • Soups & Stews

Aromas

  • Grass
  • Apple
  • Banana
  • Grass

Tasting Notes

  • Olive Leaf
  • Banana
Description

The latest addition to the award-winning Morellana line from Sucesores de Hermanos Lopez, this limited production extra virgin olive oil is made exclusively from organically-farmed Picual variety olives grown in the Sierras Subbeticas Natural Park in the Cordoba area of Andalusia. The resulting oil is a complex yet harmonious oil of robust intensity with hints of apple, banana and green almond with hints of freshly cut grass and pairs excellent with grilled octopus, meats and vegetables, pumpkin soups and roasted vegetables.

Awards
  • 2021
    NYIOOC Gold
  • 2020
    NYIOOC Gold
  • 2020
    Olive Japan Gold
  • 2019
    Olive Japan Gold
The Producer
MADE FOR YOU BY

Sucesores de Hermanos Lopez

Although Sucesores de Hermanos Lopez has existed since 1978, the origins of this familial company date back to 1845. It was then that from a small olive plot, less than one hectare in size at the foot of the Sierras Subbeticas Natural Park, a patrimony arose that would grow and consolidate itself along six generations.

Today the old olive-oil mill, built by Antonio Lopez Ortiz in 1918, has been fully modernized and possesses the most modern ecological continuous system producing no olive mill wastewater, thus entailing the company's commitment to commercializing only its highest quality products.

Recent International Awards

Awarded by accredited organizations.

  • 2021
    NYIOOC Gold
  • 2020
    NYIOOC Gold
  • 2020
    Olive Japan Gold
  • 2019
    Olive Japan Gold
MADE FOR YOU BY

Sucesores de Hermanos Lopez

Although Sucesores de Hermanos Lopez has existed since 1978, the origins of this familial company date back to 1845. It was then that from a small olive plot, less than one hectare in size at the foot of the Sierras Subbeticas Natural Park, a patrimony arose that would grow and consolidate itself along six generations.

Today the old olive-oil mill, built by Antonio Lopez Ortiz in 1918, has been fully modernized and possesses the most modern ecological continuous system producing no olive mill wastewater, thus entailing the company's commitment to commercializing only its highest quality products.