Olive oil from one family's grove

The house

A family bought land at Alhaurín el Grande in Andalusia and set about working it. The grove mixes centuries-old trees with new planting, and the first harvest was pressed with the intention of tasting like the place it came from rather than like olive oil in general.

The method is deliberate and short. Nets go down under the trees, the olives are picked by hand, and they reach the press within hours, where temperature and light are controlled to keep the aroma intact. Picked early, cold-pressed: intensely fruity, with bitter, peppery and sweet held in balance.

The 250 ml bottle is refillable directly at the estate — less glass thrown away, which matters to them and reads well on a table.