Four: Picual, Hojiblanca, Lechín and Arbequina. All grown on the El Vicario estate in the Tabernas desert. The proportion varies slightly each harvest depending on ripeness, but the flavour profile stays consistent because the four varieties complement each other.

It means it holds official EU certification (in this case issued by CAAE). No synthetic pesticides, no chemical herbicides, no artificial fertilisers. The estate is inspected every year. It is not a marketing label — it is a legal framework with real audits.

Because farming without chemicals requires more work. Pests are controlled with traps and natural predators, not a bottle of insecticide. Weeds are removed mechanically. Yield per hectare is lower. That is reflected in the price — but also in what the oil does not contain.

It is the most versatile oil in the range. It works drizzled over salads, toast and vegetables, but also holds up well in a sauté or light fry without losing its character. An everyday oil that actually tastes of something.

Over 250 international awards since 2003, including consecutive Gold medals at the NYIOOC (New York), 99/100 in Flos Olei, and recognition as Spain's most sustainable olive grove in 2023.

Keep it in the dark, at a stable temperature (15–20 °C), away from heat sources. Never next to the stove. Once opened, use it within 4–6 weeks. Organic olive oil contains no added preservatives — its stability depends on natural polyphenols.