Same Garcia family, same mill in Acula, same obsession with detail. Juan de Dios bought the mill in 2004, and his children Paula and Juande -- both pharmacists -- left their careers to devote themselves to olive oil. They come from Cambil, Jaen. The difference from the Picual is the variety: where the Picual is intense and green, O-MED's Arbequina is complex and elegant without losing personality.

Same October harvest, same cold extraction within hours. The entire harvest lasts 3 to 4 days at most. From the moment the olive leaves the tree to the moment the oil is in a stainless-steel tank, hours pass -- not days. It is the same obsessive protocol they apply to the Picual, adapted to a variety that demands a different kind of precision.

The German magazine Der Feinschmecker ranked it number 2 in the world, and it holds gold medals from Olive Japan and the Zurich International Prize. This is not a generic supermarket Arbequina: it is an Arbequina bearing the signature of a mill that has spent two decades refining every detail of the process. Today it is exported to over 30 countries alongside the Picual.