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No, 75% of Spain's olive groves are not running at a loss

JOURNAL

Journal

No, 75% of Spain's olive groves are not running at a loss

The claim that 75% of olive groves run at a loss conflates cost, bulk price and income. With MAPA data, why it isn't the cash-flow ruin it seems.

JOURNAL · 01.07.2026 Read

The downward pressure on olive oil prices at origin

JOURNAL

Journal

The downward pressure on olive oil prices at origin

The price of olive oil at origin is around €3.8/kg in 2026. Here is why the "collapse" is more narrative than reality — and who benefits.

JOURNAL · 25.06.2026 Read

JOURNAL

Journal

Molino & Cata: Year 1

A year ago we had zero audience and a plan. Today we have a validated growth model, 50+ iterations and a quality compass.

JOURNAL · 07.04.2026 Read

Hojiblanca, Picudo and Picual: Three Andalusian Varieties You Should Know

JOURNAL

Journal

Hojiblanca, Picudo and Picual: Three Andalusian Varieties You Should Know

Andalucía has more than 20 indigenous olive varieties, but three dominate: Picual, Hojiblanca and Picudo. What each one brings and how to recognise...

JOURNAL · 17.03.2026 Read

Terroir in Olive Oil: Same Tree, Different Results

JOURNAL

Journal

Terroir in Olive Oil: Same Tree, Different Results

The concept of terroir is not just for wine. In olive oil, altitude, soil and climate radically change the result. Here is how.

JOURNAL · 06.03.2026 Read

How to Store Extra Virgin Olive Oil (And 5 Mistakes You Are Making)

JOURNAL

Journal

How to Store Extra Virgin Olive Oil (And 5 Mistakes You Are Making)

You keep your oil next to the hob, in a clear bottle, or buy enough for months. Five mistakes that ruin your extra virgin olive oil and how to avoi...

JOURNAL · 03.03.2026 Read

Olive Oil Polyphenols: What They Are, Why They Matter and Where to Find Them

JOURNAL

Journal

Olive Oil Polyphenols: What They Are, Why They Matter and Where to Find Them

Polyphenols are the compounds that make extra virgin olive oil a functional food. What they are, how many you need, which varieties have the most a...

JOURNAL · 10.02.2026 Read

Olive Oil from Sierra Nevada: When Altitude Becomes Flavour

JOURNAL

Journal

Olive Oil from Sierra Nevada: When Altitude Becomes Flavour

On the slopes of Sierra Nevada, above 1,000 metres, olive oils are produced with a complexity that lowland areas simply cannot match. Here is why.

JOURNAL · 06.02.2026 Read

Picual vs Arbequina: How to Choose Between the Two Queens of Olive Oil

JOURNAL

Journal

Picual vs Arbequina: How to Choose Between the Two Queens of Olive Oil

Picual and Arbequina are the two most popular olive oil varieties in Spain. We explain the real differences and when to use each one.

JOURNAL · 03.02.2026 Read

Cooking with Extra Virgin Olive Oil: A Myth-Free Guide

JOURNAL

Journal

Cooking with Extra Virgin Olive Oil: A Myth-Free Guide

Can you fry with extra virgin? Does it lose properties when heated? Can you use it for baking? We answer every question with data, not dogma.

JOURNAL · 20.01.2026 Read

Arbequina Olive Oil: Everything You Think You Know Is Probably Wrong

JOURNAL

Journal

Arbequina Olive Oil: Everything You Think You Know Is Probably Wrong

Arbequina has a reputation for being mild and easy. That is true... if you buy a bad one. An early-harvest Arbequina is a different world. We bust ...

JOURNAL · 16.01.2026 Read

The Best Olive Oil in Spain Comes from a Small Village in Granada

JOURNAL

Journal

The Best Olive Oil in Spain Comes from a Small Village in Granada

The García family bought an almazara (olive oil mill) in Ácula (Granada) in 2004. Twenty years later, their Picual has won the Premio Alimentos de ...

JOURNAL · 13.01.2026 Read