Our Story: A Year in València, Spain

From València, Spain with Love 

In 2022, I embarked on a year-long journey to València, Spain, seeking adventure and a deeper connection to Mediterranean cuisine—an experience that would forever change my perspective on food.

From the moment I arrived, I was immersed in a vibrant food culture — the aroma of freshly baked bread, the colors of bustling produce markets, and the rhythm of kitchens sizzling with life. It quickly became clear that extra virgin olive oil is the heart and soul of Spanish cooking.

My year in València taught me to appreciate the simplicity and beauty of this powerful ingredient—the magic within a single drop. Extra virgin olive oil became more than just a cooking staple; it symbolized the transformative power of food.

When I returned home, I filled my suitcase with bottles of Spanish extra virgin olive oil, determined to keep the spirit of València alive in my kitchen. I began dreaming of ways to share that magic—not just with my family and friends, but with others who value quality, tradition, and the joy of cooking.

Through collaboration with centuries-old family farms, I found the answer. I'm so honored to bring this taste of Mediterranean sunshine — straight from the hills of València, Spain — into my home and now into yours.

Johanna, founder Valèvida
Olive groves in the Valencian countryside

Valèvida means "life is worth it."

To me, that means cooking with ingredients that honor the land, the farmers, and the simple habits of everyday meals.

Because the food we cook every day should be just as meaningful as the moments we celebrate.

  • Terroir = Flavor

    In València, I explored local olive groves, where the same family cooperative has worked this land for generations — no irrigation, cover crops between the rows, olives still picked by hand. I marveled at the gnarled trees, their branches heavy with fruit, and the way the farmers talked about terroir, like where an olive grows matters as much as how it's pressed.

    OUR FARMS 

  • Must-try ways to use extra virgin olive oil

    In València, chefs put it on everything. They consider it the best raw ingredient they have — even a few drops change a dish completely — drizzled over tomato salads, brushed onto grilled vegetables, infused with herbs for dipping bread.

    Discover new ways to use EVOO with these recipes:

    RECIPES 

  • A History Worth Keeping

    The origins of extra virgin olive oil trace back centuries, woven into the daily life of the Mediterranean — pressed by hand, poured over bread, shared at every table. The same oil, made the same honest way, for generations.

    MEDITERRANEAN