Author: Nathalie Pauwels

Not all Spanish olive oil is good olive oil. This article explains why artisanal Spanish extra virgin olive oil is different, how industrial olive oil is made, and why real quality starts on the land.

A few free days in December that we truly needed — time outside, shared with volunteers, after a long harvest season.

Some photos from the last harvest days, and the people who helped make them possible.

From tree to press within 48 hours — how we harvest and press our olives at Finca Almalibra with care, timing, and respect for the land.

From sunrise to darkness, hands in the nets and hearts in the land — the olive harvest at Finca Almalibra has begun.

A generous neighbor, forgotten olive trees — a new olive adventure rooted in trust, care, and community.

A joyful mother–daughter day filled with color, laughter, and Barcelona magic — just before a long-awaited reunion.

From cob walls and karaoke nights to a new kitten and muddy mountain escapes — life at Finca Almalibra keeps moving, growing, and surprising us.

With summer fading, hands are back in the soil — building, shaping, and creating together at Finca Almalibra.

A tractor lesson took an unexpected turn — proving once again that finca life always comes with a sense of humor.