Cut grass
Fresh, green, almost sharp — the smell of the grove at 7am on harvest day.
Single estate · Cold-pressed · Unfiltered
The grove,bottled.
One hillside in Andalucía. One harvest a year. Olives pressed within four hours of leaving the branch — nothing added, nothing taken away.
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01 — The grove
Two hundred trees.One family.
The estate sits on a south-facing slope where the picual olive has grown for four generations. We never blend, never buy in fruit. If the hillside has a bad year, so do we.
02 — The race
0hours
That's the longest an olive waits between branch and press. Oxidation starts the moment fruit is picked — so the mill sits in the middle of the grove, and harvest days end at the press, not the truck.
03 — The harvest
Eleven weeks,by hand.
The nets go down
Picked, sorted, counted
Green turns violet
The last branches
The grove rests
04 — The press
Cold. Slow.Stubborn.
Granite wheels and patience, under 27°C, always. Yields drop by a third compared to heat extraction. Everything worth tasting stays in the bottle instead.
05 — The pour
Green gold,by the spoonful.
0% poured
0.2acidity %
612polyphenols mg/kg
06 — On the tongue
Tasting notes
Green apple
Bright fruit up front, a soft bitterness underneath. Artichoke, if you go looking.
Black pepper
The peppery catch at the back of the throat — the polyphenols announcing themselves.
The bottles
Three pressings,one hillside.
Verde
Everyday · 500 ml
The workhorse. Salads, bread, everything.
€18
Oro
Reserve · 500 ml
The best rows of the harvest, bottled apart.
€29
Prima
First press · 250 ml
Day-one oil. Cloudy, loud, gone by spring.
€24
Shipping from the estate · October 2026