What makes Spanish Olive Oil so good?

Spanish olive oil production dates back to the first century and is the cornerstone of gastronomy and culture. Spain produces 44% of the world’s olive oil, that’s more than Italy, France and Greece put together!

Terroir and weather combine to produce award-winning EVOO with exceptional flavour and properties. Every year we work directly with producers to select the very best olive oil of the harvest Spanish olive oils stand apart because of their authenticity, quality, and versatility. These are the best olive oils for drizzling, perfect for elevating a salad, finishing a dish, or creating a tasting marinade. If you’re looking for the best extra virgin olive oil for salads, our collection offers vibrant and aromatic options that transform any bowl of greens into a gourmet experience.

By choosing our oils, you’re not just selecting the best olive oil for health, but supporting small-scale producers who pour their expertise and passion into every bottle.

Passion and Best Practice

Today’s industry relies not just on the passion every producer has for olive oil but also on the state of the art technology found in all the mills we work with. This means that the olives can be milled almost as soon as they’re picked at temperatures below 27 degrees (this is where the term “first cold-pressed olive oil” comes from) to produce olive oil that is clean tasting and green.

Sustainably Produced Olive Oil

We only sell sustainably sourced olive oil that is not only of the highest quality but tastes incredible too.Industrial farming has depleted soils and led to a dramatic decrease in biodiversity all over the Mediterranean. I only work with producers who take their roles as stewards of the land very seriously and are firmly focused on preserving and extending the biodiversity of the land they farm. Most farm organically (even biodynamically) and many are part of the Olivaros initiative which helps producers reintroduce biodiversity to the land they farm.

Small batch Producers

Our producers range from the small-scale mavericks like Finca la Torre in Malaga and Pagos de Toral in Úbeda who are small batch and always sell out while others like Nobleza del Sur, a farm so obsessed with quality that quite often only 20% of the olives they harvest make it into their top class extra virgin oils, are recognised all over the world. Like fine wines, each of these superb extra virgin olive oils brings a unique aroma and flavour profile to your kitchen and everything you cook.



Early Harvest Olive Oil

The Olive Oils we select are harvested "early" which means the olives are “greener”. This gives the oil a fresher flavour and, crucially, a higher level of polyphenols (aka the antioxidants that make olive oil such a superfood).

Certified and Fully traceable

All of our premium olive oils are single estate which means that the person who prunes and nurtures the olive groves through the seasons is the same person who harvests the olives and makes the olive oil. So many things contribute to making an olive oil great as opposed to only ok or even bad. Here’s a few:

When to harvest - early is better so you get all those lovely bright green notes plus higher levels of polyphenols. But not too early or the oil will be astringent. Making the best olive oil is all about the balance.

How you harvest - it’s crucial to get the olives off the trees as quickly as possible and straight into the mill so there’s no time for the olives to start degrading. The producers I work with collect their olives in small bins so they don’t get squashed and start to oxidise.

Temperature - many producers harvest at night when it’s cooler so the olives don’t start degrading in the heat.

Keeping the mill pristine - all the great producers clean their equipment - a lot!!! This means there’s nothing in there that will compromise the quality of your fresh early harvest olive oil.


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