Why was this so different than everything at the grocery store? Why did this taste richer, smoother, and cleaner than anything we had tried before? Why was something this good, the same ingredient prized by ancient civilizations, so rare and hard to find?

So we started looking for answers.

A lot of everyday olive oil is designed for shelf life, not freshness. Many mass-market oils are blended from different farms or countries. This helps reduce cost and standardize supply, but it can come at the expense of flavor, freshness, and nutrients.

We discovered that single-origin, early-harvest olive oil offers a level of quality that is difficult to match. Once we tasted it, we couldn't go back.

We began tasting hundreds of olive oils and learned something simple. The best tasting olive oils often come from farms that handle everything themselves — growing, harvesting, pressing, and bottling — and do it all early in the season while the olives are still green and fresh. This is when flavor peaks and polyphenol content is at its highest.

Eventually, we found what we were looking for on a remote, family-owned farm outside Zaragoza, Spain. From the very first taste, we knew we had to share it.

At the core of our mission is a commitment to our health. That commitment pushes us to offer the highest quality extra virgin olive oil we can find.

We never blend oils from different farms. We never bottle in plastic. We believe in full transparency, from harvest to packaging, and we hold our product to the same standards we expect for ourselves.

Our goal is simple: to give you an olive oil you can trust and enjoy every single day.