Two things at once. First: it takes 10 kg of olives to produce 1 litre of this oil (compared to the usual 4–5 kg). Second: it is made from the first olives harvested in October, the 10th month. It is a play on numbers that sums up the philosophy: maximum effort, minimum yield, maximum quality.

Because it is unfiltered oil. Microscopic olive particles remain in suspension for the first 6–8 months. After that they settle naturally at the bottom of the bottle. It is not a defect — it is a sign that the oil has not been manipulated after extraction.

Production varies each harvest because it depends entirely on what the first week of picking in October yields. There is no fixed number. When it runs out, it is not restocked until the next harvest. It is genuinely limited edition, not marketing.

You can, but it would be like opening an 80-euro wine to make sangria. This oil is designed to be used raw: bread, salads, carpaccio, fresh cheese, vanilla ice cream. That is where you will notice everything it has to offer.

Picual (60%) and Arbequina (40%). Picual provides structure, stability and polyphenols. Arbequina provides sweetness, smoothness and fruity notes. The combination in an ultra-early harvest produces an intense yet rounded profile.

Because the yield is half (10 kg per litre versus 4–5 kg), the harvest window is a single week, and production cannot be scaled up. More work, less oil, higher quality. It is that simple.

Total darkness, 15–20 °C, away from heat sources. Being unfiltered, it is slightly more sensitive than a filtered oil. Do not leave it open by the window. Consume within 3–4 weeks once opened.