Early harvest: the oil from the first olives of the season
Why the first oil of the season runs so green, what makes it different and why there is so little of it.
Blog
What happens at the mill, season by season, and what we know about olive oil.
Arbequina, Picual and Picuda: the three olives that reach our mill
Three varieties, three characters. What each one brings to the oil made in Espejo.
A harvest day at the mill
From weighbridge to cellar: what happens to the olives in the hours after they arrive.
Zero waste: our composting plant
What's left over from the harvest goes back to the olive groves. How the plant we built with EU funding works.
How to store olive oil at home
Light, heat and air are the three enemies of extra virgin oil. Five habits to keep it tasting like the first day.