Our extra virgin olive oil is produced by cold pressing, where the temperature never exceeds 27 °C. This gentle process helps preserve the oil’s natural antioxidants and vitamins.
It is unfiltered and therefore less processed, retaining more olive pulp, which gives the oil a richer flavour and fruitier aroma.
We harvest our olives early – in October – to ensure a high polyphenol content. Polyphenols are natural plant compounds that act as powerful antioxidants, helping protect your cells from oxidative stress and the harmful effects of free radicals. The result is an oil that is not only delicious and aromatic but also supports your overall wellbeing.
General polyphenol ranges in olive oil:
- below 150 mg/kg → low-polyphenol olive oil
- 150–250 mg/kg → good-quality extra virgin olive oil
- 250+ mg/kg → meets the EU high-polyphenol standard
- 400–500 mg/kg → premium high-polyphenol olive oil
- 500+ mg/kg → very high-polyphenol early harvest olive oil
Our oil is pressed at Almazara El Manzanillo, a small traditional olive mill near the village of Zahara.
Our olive groves include the varieties Arroyal, Manzanilla Verdosa, Lechín, Hojiblanca, Verdial, and Acebuche.
Olive oil is a versatile kitchen companion – perfect for salads, dressings, baking, and frying. Thanks to its high smoke point (190–210 °C), it retains its flavour and nutritional value even during cooking. The mountainous Andalusian microclimate gives our oil its characteristic depth of flavour and naturally high polyphenol content.
Each metal canister measures width 70 mm; length 98 mm; height 185 mm. A filled canister weighs approximately 1,0 kg.
The price does not include transport costs. VAT is not added, as the company is not VAT-registered.
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