• UNICO Sicilian Picual organic extra virgin olive oil bottle
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Miceli & Sensat SICILY

UNICO Sicilian Picual Organic Extra Virgin Olive Oil

UNICO Sicilian Picual Organic Extra Virgin Olive Oil

$41.00
$41.00
Sale Ships July 2026
Taxes included. Shipping calculated at checkout.

Spanish precision. Sicilian soil. One unrepeatable oil.

Picual is a Spanish cultivar; ours is grown and milled in Sicily, Italy.

UNICO is a single-estate Sicilian Picual extra virgin olive oil, cold-milled within hours of harvest. While Picual is usually grown in Spain, ours is a rare Sicilian Picual, grown and milled organically in western Sicily.

On the palate: full and structured, with firm, harmonious bitterness and spiciness, notes of arugula and green pepper, a long clean finish that closes almondy and lightly balsamic. High in polyphenols (≥ 500 mg/kg), which gives UNICO its signature robust, peppery finish and backbone, not heaviness.

Olives are picked early to lock in aroma and polyphenols, then pressed within hours in the family's own refrigerated mill so heat never touches the fruit. Filtered for clarity and bottled in dark glass to protect the freshness all the way to your kitchen.

Why you'll love it

  • Rare Sicilian Picual, grown and milled organically in western Sicily
  • Named the 2nd best olive oil in the world in the World's Best Olive Oils 2025/26 ranking
  • 100% Picual, organic, extra virgin. Single-estate, not a blend. 0.5 L / 16.9 oz
  • High in polyphenols (≥ 500 mg/kg) for a robust, peppery character
  • Cold-milled at the estate's own refrigerated mill
  • IGP Sicilia, certified organic, filtered

How to enjoy it

  • A finishing oil with backbone, drizzle raw over ripe tomatoes, artichokes or grilled vegetables
  • The right partner for blue fish, white meats and legume dishes
  • Generous over soups, bruschetta, eggs or fresh ricotta as an everyday ritual

Specifications

Ingredients: 100% organic Picual extra virgin olive oil.

Net contents: 500 ml (16.9 fl oz)

Cultivar: 100% Picual on Sicilian rootstock

Certification: IGP Sicilia, EU Organic

Processing: Cold-extracted, filtered

Origin: Sicily, Italy, estate-grown, estate-milled

🌱 Organic | 🥬 Vegan | 🫒 Extra Virgin Olive Oil | 🌿 Certified Organic | ✓ Cold Extracted | ✓ No pesticides | ✓ No glyphosate | ✓ IGP Sicilia

The list of aromas and flavors associated with this olive oil is broad and not exhaustive. This graphic serves solely as a tasting guide.

UNICO (PICUAL)0.511.522.533.544.55fruityappleripe fruitgreen bananafresh cut grassbitterspicyfigalmondtomato

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Frequently Asked Questions

What does cold-extracted mean, and why does it matter?
Cold extraction means the olives are pressed at temperatures below 27°C (80°F). Above that, heat begins destroying the polyphenols, vitamins, and delicate aroma compounds that make a high-quality extra virgin olive oil worth buying. Cold extraction keeps the full nutritional profile and the oil’s real character intact — the fruitiness, the bitterness, the pepper. It’s the difference between an oil that tastes alive and one that’s merely edible.
How should I store extra virgin olive oil?
Keep it in a cool, dark place, ideally 14–20°C (57–68°F). Heat, light, and air are the three enemies of olive oil. Once opened, use it within about 60 days for peak flavor. Don’t refrigerate it — cold causes temporary cloudiness and texture changes without actually helping preservation. This is also why oil left under bright store lights for months slowly goes rancid even when it left the mill in perfect condition: storage is half the story.
What does the polyphenol count on the label mean?
Polyphenols (also called biophenols) are the natural antioxidants found in fresh olives. They give the oil its pleasant peppery bitterness and drive both its nutritional value and its shelf life. EU regulators allow an official health claim only for oils that hold ≥250 mg/kg through to their best-by date, in recognition of their role in protecting blood lipids from oxidative stress. A high polyphenol count is one of the few quality signals you can actually verify rather than take on trust.
“Extra virgin” is on every bottle at the store. What makes a real one different?
The short answer: most of what’s labeled extra virgin on a supermarket shelf isn’t. In three separate investigations over eight years, Italy’s leading independent consumer testing magazine found that roughly half of all bottles labeled extra virgin failed the mandatory sensory panel test — every single time. The chemistry looked right. The taste didn’t. That’s the gap between a label and a guarantee. “Extra virgin” requires both chemical tests and a sensory panel. An oil can pass the chemicals and still develop off-flavors through long storage, heat, and light — exactly what happens when oil sits under store lights for months. A genuine extra virgin comes from a short, traceable path: a named producer, a stated harvest year, cold extraction, and freshness. That’s what we verify.

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