Since 1785, the same grove and the same way of doing things

There is a date carved into the stone lintel of our house: 1785. This family has been making olive oil ever since. We have never changed the method, because we have never found a better one.

A date carved in stone

Above the front door, carved into the lintel since 1785, the family emblem is still there. More than two centuries and seven generations have passed, and the trees our great-great-grandparents planted still bear fruit. When we say "the way it has always been done", we can put a date on it.

Dry-farmed olive trees, the old way

Our Arbequina trees grow on dry-stone terraces with no irrigation. They drink what falls from the sky, and that is all. It gives you a tree under stress, with less fruit and smaller olives, but far more concentrated in aroma and in good fat. We do not spray: no herbicides, no chemical treatments in the grove. Grass grows between the trees, and there it stays.

Picked by hand, olive by olive

The harvest starts in November and is done by hand, with nets and poles, exactly as we learned from our parents. It is slow and it is expensive, but the olive reaches the mill whole, with no bruises for fermentation to creep into. We pick at the right moment of ripeness, not when the calendar says so.

From tree to mill the same day

Olives picked in the morning are milled before the day is out, always cold and below 22 °C. That is the secret behind acidity under 0.2º, and behind polyphenols and vitamin E reaching your kitchen intact. Not one extra hour sitting in the trailer.

No middlemen, from our house to yours

We do not sell in bulk and we do not go through distributors who blend our oil with someone else’s. We bottle it here in Cervià, and it leaves from here straight to you. That is why we can tell you exactly which terrace the oil on your bread came from.