One Variety. One Estate. One Harvest.
Picual, grown and pressed in Andalusia. Picked at its peak and cold-extracted within hours, because everything good in olive oil starts to leave the moment the fruit comes off the tree.
What It Tastes Like.
On the nose
Cut grass and green tomato leaf.
On the palate
Full and green, with the almond character Picual is known for and a clean bitterness through the middle.
The finish
A deliberate peppery catch at the back of the throat. That is polyphenol content, and it is the point.
How to use it
Raw, mostly. Over tomatoes, on bread, finishing a soup or grilled fish. It is robust enough to cook with, but you lose what you paid for.
Harvested Once a Year.
When the olives are ready, the grove is harvested at the peak of the season. The fruit is carefully selected and cold-extracted shortly after picking to preserve the character, freshness, and natural qualities of the olive.
The oil is then bottled from that harvest and prepared for its journey to you. Nothing is blended in from another region or another year, because there is nothing else to blend it with.
This is not oil sitting on a shelf waiting for a label. It is the harvest of a living grove, cared for throughout the year.
- Variety
- Picual, single origin
- Grade
- Extra virgin
- Extraction
- Cold, within hours of picking
- Farming
- Regenerative, cover cropped
- Batch
- Small, from one estate
- Bottle
- 500ml dark glass
The only way to get it is to adopt a tree.
We do not sell through shops. The grove produces once a year, and the harvest goes directly to the people who adopted the trees it came from.