O-Med Arbequina Olive Oil

Outside of Granada in Andalusia, fourth-generation family-owned O-Med produces exceptional extra virgin olive oils. Current owners and siblings Paula and Juan de Dios are detail oriented and sustainability-focused in their management, including hand-pruning the trees each spring, repurposing olive pomace as compost, and using snowmelt from the nearby Sierra Nevada mountains in their irrigation.

During harvest, olives are picked in the morning and ready for bottling by noon. The process used to separate the oil from the crushed olives is low in temperature and short in duration, which leads to a lower yield but unmatched flavor.

Made exclusively from Arbequina olives, this extra virgin olive oil is fresh and fruity with hints of green apple and no trace of bitterness. It’s so versatile and aromatic that I reach for the bottle almost like it’s salt because it wakes up every dish, sweet and savory. My new favorite breakfast is one I learned from Paula and Juan: thick toast drizzled with olive oil and honey, which is how they’ve introduced their own kids to olive oil.

Extra virgin olive oil
Arbequina olives
Buttery & silky
2024 harvest