Every olive comes off the rocky hills of Cocentaina, in Spain's Alicante region, where farmers have worked the same orchards since the Roman Empire. A thousand years, the same hills, the same trees, the same work.

We press cold. Most producers press with heat, because heat means volume, and volume is the business they are in. Heat also destroys the aromas and flavors that make olive oil worth reaching for at all. Cold pressing yields less and costs more. It is the only way to get what is actually in the olive into the bottle.

Use it as a finishing oil. Pour it over warm bread, whisk it into a dressing, finish roasted vegetables or seafood, or just set it on the table and let people help themselves.

A portion of every bottle funds Projecte Somiures in Spain and Wings in the United States, both supporting people with special needs. Enjoy the oil, preserve the history, empower people who need it.

500 ml (16.9 fl oz). Single origin. Cold pressed. Nothing else in the bottle.