What it tastes like
"Nice medium+ intensity in the nose with fresh green herbaceous notes layered over Mediterranean fig. A clean picante builds gently in the throat, balanced by mild bitterness and a faint smoky edge. Smooth, buttery persistence on the finish."— Susan Hoover, expert olive oil taster and juror for The Best Extra Virgin Olive Oils of the Valencian Community
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Organic
Sourced from small farms in Spain’s Valencian Community, our olives grow in sunlit hills at 350 meters above sea level — where the climate and soil create ideal conditions for exceptional flavor.
Our oil is organically farmed and certified by the Committee of Ecological Agriculture of the Valencian Community (CAECV) and the EU. We are currently in the process of securing USDA Organic certification for the United States.
Our methods protect the soil, preserve biodiversity, and let the Grossal olive’s true character shine — creating an oil that’s good for the planet and your table.
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Lab-verified quality
Every harvest goes to Laboratorio Tello in Jaén before it is bottled. Not a marketing panel — the same analysis that determines whether an oil can legally be called extra virgin at all.
- Acidity: 0.11% (limit 0.8%)
- Total polyphenols: 569 mg/kg (Folin-Ciocalteu, as caffeic acid)
- Vitamin E: 349 mg/kg alpha-tocopherol
- Pesticide residues: None detected (GC-MS/MS, <0.01 mg/kg)
The full laboratory report is available on request. Write to us and we will send the whole thing, every page.
