Our founder, Jeremy, and his fiancée, Emma, on our olive farm in Zaragoza, Spain. 

Our Journey

How This Started

I wanted to find olive oil I could actually trust. That turned out to be harder than it should have been.

It all started when I began to pay closer attention to what I was eating. I switched to whole ingredients, began reading ingredient labels, and chose organic foods. I wanted to understand the quality of what I was using every day. 

Most of it was straightforward. Olive oil wasn’t. 

I’d buy bottles that looked promising, only to find they didn’t taste like anything special, or I couldn’t trust the quality as much as I wanted to. It didn’t make sense. Why was something so basic and so central to how people have eaten for thousands of years in the Mediterranean so difficult to find in its best form back home? 

That question stuck with me.

What I Found

I started tasting every olive oil I could get my hands on and learning everything I could about how it was made. Why were there such big price differences among olive oils? Why did some have no taste, and some have incredibly strong taste? To my surprise, the story on the label rarely told the story of what was in the bottle. I had to become a detective to find good-quality olive oil.

As I began tasting more and more olive oil, one thing became very clear: early-harvest, single-origin oils that were fresh (harvested within the last year) were always significantly better than the rest. But if the difference was this obvious, why was it so hard to find? Olive oil was in nearly every kitchen in America, yet almost none of it tasted like this.

As I learned more, the pattern became clear.

Most everyday olive oil is designed around shelf life and cost, not freshness or quality. Many oils are blended from multiple farms or countries, harvested late in the season, and stored for long periods before bottling. I wanted to do things differently.

I set a goal: to find the best-tasting and highest quality olive oil in the world, with complete transparency so anyone could see exactly where it came from and how it was made.

Early-harvest olives waiting to be harvested on our Zaragoza farm.

Finding The Right Farm

I went to Spain looking for a farm that treated olive oil as a craft, not a commodity. After talking with and visiting several farms, I was introduced to a small, family-owned farm in Zaragoza. I planned to visit for an hour or two.

Eight hours later, I was still there.

They walked me through the groves, showed me their oil press, and explained the process in detail. Everything was handled in-house: growing, harvesting, pressing, and bottling. Harvesting happened early, while the olives were still fresh. The oil was cold-pressed immediately, stored properly, and tested to strict standards, with no third parties involved.

Finally, they poured a taste of their organic Arbequina olive oil. From that first sip, I knew this was the best olive oil I had ever tasted. The balance, freshness, and depth were exactly what I had been searching for, and it was clear they took every step seriously.

Jeremy and Emma on the farm for the harvest

Why This Exists

The olive oil we sell today comes from that same farm. A single organic estate we've worked with since day one. It's the same family, the same land, the same process we started with.

Every bottle is third-party tested for purity and labeled with its harvest date. I know where the olives were grown, when they were picked, and who pressed them. The oil is never blended, never bottled in plastic, and never rushed for volume. I go to Spain every year for the harvest to ensure the process is done right.

I wanted to create olive oil I could trust. Olive oil people could get excited about because it made their food taste better.

It's what I use every day. It's what I was looking for. And now, it's what I share.

Jeremy’s first time at the farm in Zaragoza