SOLEÁ RITUAL
From Andalusian soil to bottle.
Our 100% extra virgin olive oil
Unfiltered. Early harvest.
Pure Spanish extra virgin olive oil.
Crafted by hand from grove to bottle.
The olives are collected in the first days of the harvest, still green, still vibrant and ready for pressing.
They are brought to our village mill and the oil is extracted the same day of harvesting.
Producing an exceptional olive oil that is bright, grassy and alive.
A quiet collection from the hills of Andalusia.
Rooted in craftsmanship, the land and everyday ritual.
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Choose your region • Europe • Iceland • Prices and availability vary by region • Choose your region 〰️
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SPAIN
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ICELAND
Available through our Icelandic partners.
Every harvest begins in the groves surrounding our village.
Families gather. Nets are laid beneath the trees. Olives are picked by hand and as the sun goes down, they are pressed together at the local mill.
Every bottle begins with us and the people we know.
From our grove to your table.
First Days of Harvest
Crafted by Hand
We collect our olives only on the first days of harvest in the season. When the olives are green, fresh, vibrant and small. Resulting in the highest quality oil, full of flavour, aroma and life.
Our labels are printed with flax ink, recycled cotton paper, and applied by hand. We stamp every bottle - numbered by the edition, bottle number and date.
We harvest all our olives the way they have for generations. Wooden poles, nets laid by hand, natural fibre bags to carry the olives up steep, unirrigated land. There are no machines, no tractors, no automation.
Village Mill
The village cooperative is where we bring our harvest to press. Hours after collection, late in the evening, all the farmers bring their prized harvest to be pressed and made into olive oil.
Hand Harvested
Our extra virgin olive oil -
Is a cold extracted, single village harvest oil that is crafted from a blend of two olive varieties native to the area of Canillas de Aceituno, Andalucía. Verdial and Nevadilla.
With an intense green hue at time of pressing, it mellows into a rich, golden yellow colour over time.
A Landscape that Shapes the Oil
The Axarquia area is unlike the vast, flat olive plantations found elsewhere in Spain.
Here, centuries-old groves cling to steep mountain slopes, many supported by traditional dry-stone terraces known locally as "balates". The trees are largely dry-farmed, relying on winter rainfall rather than irrigation, and many groves remain inaccessible to machinery, making hand harvesting the only practical approach.
This demanding landscape has preserved traditional farming methods and contributes to the distinctive identity of the oils produced here.
The Olives of the Axarquia
The steep hillsides of the Axarquia province are home to two remarkable native olive varieties:
Verdial and Nevadilla.
Together they have shaped the character of this landscape for generations, thriving in dry-farmed mountain groves.
VERDIAL - the name comes from the fruit's ability to remain green (verde) long after many other olive varieties begin to darken.
The oil is known for its bright green colour, fresh, fruity aroma, sweet rounded charcter, gentle bitterness, light pepper and soft, elegant finish.
Nevadilla - is know to produce oils with remarkable stability and richness.
More golden in colour when pressed, smooth and fruit forward, slightly fuller in flavour, naturally rich in oleic acid and vitamin E.
Everyday, beautifully.
Our olive oil was never meant to be saved for special occasions.
Pour it over tomatoes still warm from the sun. Finish grilled vegetables. Stir it through soups, use it in salad dressings and sauces, roasted fish and meat. Or simply tear fresh bread and gather around the table.
Simple food has a way of becoming memorable when the ingredients are worth celebrating.
Explore recipes and seasonal rituals inspired by life in Andalusia.