From Moroccan soil to pure olive oil
Before there is oil, there is ground. Stone terraces cut into a slope, dry earth that holds water only where someone taught it to, and rows of trees planted by people who would never taste the harvest.
Follow the light
Older than the ones who tend them
An olive tree measures time differently. Bark thickens and splits, the trunk turns in on itself, and the tree keeps giving fruit long after the hands that planted it are gone.
At this hour the shadows are still long and lie to the west. By midday they will have folded almost entirely beneath the trees.
Watch the ground: every shadow here turns with the sun as you scroll.
A single grove, not a supply chain
One origin
Every bottle comes from the same Moroccan grove. You can point to it on a map.
One season
Bottled from a single harvest, so the character of that year stays intact rather than averaged away.
Nothing added
Olives and nothing else. No blending, no correction, no oil brought in from elsewhere.
Short journey
The distance between the tree and the bottle is measured in hours, not weeks.
Harvest dated
The picking date is on the label, so you always know how old the oil in your hand actually is.
Bottled at source
Filled where it was made, in dark glass, without an intermediate journey in bulk tanks.
The fruit decides the year
Green turns to violet, then to something close to black. Too early and the yield is small, too late and the character is gone, so the grove is watched daily until the window opens. Branches are cleared by hand in the morning and leave the grove the same day.
One grovea single estate
One seasonharvested once a year
Same daygrove to press
One estate, on the record
Most olive oil is an average, blended from whatever was pressed that year until it tastes the same in every bottle. Ours cannot be: there is one place it comes from and one fortnight it is made in.
- Estate
- Single, family run
- Region
- Morocco
- Altitude
- 780 m
- Soil
- Thin limestone
- Varietal
- Picholine Marocaine
- Trees
- 4,200
- Harvest
- 4–19 Nov 2026
- Extraction
- Cold, same day
“The land decides. We only try not to get in its way.”
Discover our extra virgin olive oil
Three sizes of the same oil, from the same grove and the same season.
Shipping to Germany and Switzerland.
A year in the grove
The tree works to its own calendar. Everything in the bottle was decided across these twelve months.
Harvest
Two weeks, once a year. Branches are cleared by hand in the morning and pressed the same day, and the date goes on the label so you know exactly which year you are drinking.
Four moves, in order
Grown
One estate, one soil, trees spaced for light and air.
Picked
Harvested by hand and sorted before it leaves the grove.
Extracted
Milled mechanically. Nothing added, nothing refined.
Bottled
Filled into dark glass and dated by season.
Every claim on the label is a number
Extra virgin is a legal grade, not a compliment. It has limits an independent lab tests for. Here is where this harvest landed, next to the limit it had to beat.
The legal ceiling for extra virgin is 0.80%. Low acidity means the fruit was sound and pressed before it began to break down.
Measured in meq O₂/kg. This is how much the oil has already oxidised, which is what turns an oil flat and waxy.
Fruit that waits in crates ferments quietly, and no amount of care at the mill undoes it.
Higher is better here, and the mark shows where most supermarket oils sit. Polyphenols are the pepper you feel at the back of the throat.
Analysis of the 2026 harvest, batch 01. Placeholder figures — full certificate available on request.
Heat is the only thing that can ruin it
Everything good about this oil, the pepper at the back of the throat and the green smell when you open it, is fragile. Four moments where it does the most, and one where it simply needs to be left alone.
On warm bread
Poured plain, with a little salt. The simplest way to taste a season.
Over raw vegetables
Tomatoes, cucumber, herbs. Dress at the last moment, just before serving.
Off the heat
Add to soup, grains or fish once the pan is off the flame, not during cooking.
Back in the dark
Cool, dark and steady, away from the stove and the window. Kept there, it holds its character about twelve months.
What people say after the first bottle
“Peppery in a way I was not ready for. I finished the bottle in a month and ordered two more.”
Placeholder, client to supply“It tastes like a place. That sounds ridiculous until you try it next to a supermarket bottle.”
Placeholder, client to supply“I bought it as a gift and had to buy a second one because I kept the first.”
Placeholder, client to supply