The Story of Los Cantos Olive Oil
Our olive oil is produced from a small family-run grove in the mountains of Andalusia, southern Spain, where around 300 trees grow, many of them centuries old. We care for them without pesticides or synthetic fertilizers, following the principles of sustainable agriculture. We go beyond sustainable – we focus on restoring the soil, increasing biodiversity, and treating each tree as part of our family. It is our version of regenerative farming.
What Makes Our Oil Special
Sustainable farming
We practice our interpretation of regenerative and sustainable farming: we aim to enhance soil life and respect the ecosystem. Our approach is to actively regenerate and improve soil health; to achieve that aim we no longer cultivate in the olive grove, instead we maintain a permanent vegetative cover, and we do not burn the prunings, preferring to mulch them, so as to provide additional organic matter. These two major changes to the past regime, both enable a sustainable soil health and greatly enhance biodiversity.
Cold pressed extraction
Cold pressing means that the oil is extracted by a physical pressing and centrifuge with a maximum temperature of 27 °C, that preserves the oils natural antioxidants, vitamins, and results in a full flavor. The lower temperature helps avoid oxidation, ensuring high nutritional value, freshness, and longer shelf life.
Mountain-grown in Andalusia
Our grove’s mountainous microclimate gives the oil its deep, complex flavor and high polyphenol content. Harsh growing conditions – sun, wind, and rocky soil – encourage the olive trees to produce intensely flavoured fruit that yields a truly unique oil.
Small-scale, family-owned production
Every batch of our oil is the result of daily work and care. We handpick the olives, sort them carefully, and oversee the process from start to finish, ensuring quality, reliability, and a human touch in every drop.
The Rhythm of the Grove – A Year with the Olive Trees
Our olive grove follows the rhythm of nature. Each month has its role in supporting healthy trees and high-quality harvests. Oil is born gradually – through care and patience.
January
Pruning.
We shape the trees into their characteristic inverted sombrero form and open them to light to prepare for spring growth and better yields.
February
Mulching.
We mulch rather than burn the pruning’s which provides a valuable source of organic material to protect the soil, retain moisture, and nourish life below the surface.
March – April
Mowing and spring care.
The grove comes alive – grasses and wild flowers flourish, insects appear, and the mountain spring creates ideal growing conditions for the trees.
July
Sucker removal.
We remove nutrient-draining young shoots to help the trees focus on developing healthy fruit.
October-November
Harvesting, pressing, and bottling.
A large team of pickers ensure that the fruits harvested at the ideal time of their development, pressed and bottled on the same day, to maintain the maximum freshness and quality.
December
Sharing the joy.
The results of a year’s work reach olive oil lovers – it’s a time to share, give thanks, and celebrate.
How to Use and Store Our Olive Oil
Our cold-pressed olive oil is a versatile kitchen companion – perfect for salads, dressings, baking, and even frying. Thanks to its high smoke point (190–210 °C), it retains its flavor and nutrients even when heated.
To keep your oil fresh and of the highest quality for as long as possible:
- Store it in a cool (14–18 °C), dark place, away from sunlight and heat
- Always close the cap tightly after use
- We recommend using the oil within one year of bottling
How to Purchase Our Olive Oil
Our oil becomes available in November. Because quantities are limited, we recommend reserving and pre-ordering early at a reduced price. This guarantees your share of the fresh harvest. Pre-ordering is open in September and October, and deliveries take place in November and December.
