Molino is harvested in mid November with a low free acidity level of less than 0.1%. Produced by the makers of O-Med, Molino Picual has aromas of banana and tomato with a balanced cayenne pepper finish on the palate. This versatile EVOO can enhance a wide variety of dishes while also being an affordable cooking option direct from a single source grower & producer. While Molino Picual is an excellent option for sautéing, frying, or poaching, it is best when drizzled on tomato dishes, bitter and bold salad greens, grilled meats, salmon and pasta.
Owned and operated by the Garcia-Casas family in Acula, Andalusia, in southern Spain, O-Med have been harvesting their own olive trees for four generations and producing extra virgin olive oil for two. In 2005 they purchased a mill in order to produce the highest quality olive oil possible by controlling each step of the process from olive groves to mill to bottle. O-Med produces early harvest EVOO in order to preserve the best organoleptic properties in the oils. As farmers, sustainability is of foremost importance to O-Med where solar power and an incinerator which burns the olive pits produce 40% of the mill's energy needs. O-Med is a founding member of QvExtra, a seal which certifies quality level is higher than current legislative requirements.