FAQ – Olive Oil
Everything you might want to know about our olive oil
Frequently Asked Questions:
About the olive oil
Our olive oil comes from our own olive trees at Finca Almalibra, a small-scale finca in southern Spain. We harvest, press and bottle in limited quantities, following the rhythm of the land and the seasons.
Yes. Our olive oil meets the standards of extra virgin olive oil, with low acidity and careful processing.
We work with regenerative and natural practices, without chemical treatments. While we are not officially certified, our focus is on healthy soil, healthy trees and honest production.
Fresh, balanced and alive. Depending on the harvest moment, it can be mild, fruity or slightly peppery — a natural characteristic of fresh extra virgin olive oil.
Because it’s a natural product. Weather, rain, sun and harvest timing all influence the final result. We don’t standardise — each harvest reflects that year
No. There is a big difference between fresh, small-batch extra virgin olive oil and mass-produced olive oil that is blended, stored for long periods or heavily processed.
Most supermarket olive oil is produced on a large scale and often blended for consistency. Our olive oil is produced in small batches, pressed shortly after harvest and kept as close to its natural state as possible.
Because you know exactly where it comes from, who produces it and why it exists. By choosing our olive oil, you directly support the land, the trees and a long-term regenerative project
Yes. This is the olive oil we use every day in our own kitchen, and the same oil we share with friends, family and visitors.
This olive oil is not just a product — it’s part of the land, the trees and the vision behind Finca Almalibra. Each harvest reflects care, time and intention.
Our olives are harvested by hand and pressed shortly after harvest at a local press. This careful process helps preserve freshness, flavour and quality.
No. Our olive oil is unfiltered. This means it is kept as close to its natural state as possible, without removing natural olive particles.
No. Our olive oil is produced in small batches and limited volumes. Once a harvest is sold out, there is no more until the next season.
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Harvest, quality & production
We harvest our olives when they reach the moment of highest quality, not when they give the highest yield.
We harvest when the olives are about 80% green and 20% dark. This balance gives the highest quality olive oil, with more freshness, flavour and natural compounds.
Fully ripe olives produce more oil, but not necessarily better oil. By harvesting earlier, we choose quality over quantity.
Earlier harvesting results in:
- better stability and overall quality
- a fresher taste
- higher antioxidant and polyphenol levels
Yes. Harvesting earlier means a lower yield. This is a conscious choice — we prefer less oil of higher quality.
Yes. Our olives are harvested by hand, with care for the trees and the land. we are using yellow brushes, to brush them out the olives. and a battered light machine that calls the tickler. Very soft for the tree.
The olives are pressed shortly after harvest at a local press, to preserve freshness, flavour and quality.
local press, close to the finca, short time after harvest
freshness, quality, lower oxidation
Use, health & vision
Yes. Our olive oil can be used both cold and warm. We use it daily for salads, cooking and finishing dishes.
Yes. Our olive oil is suitable for everyday cooking, light frying and baking. Normal cooking temperatures are no problem.
Olive oil contains healthy fats and natural antioxidants. Many people choose olive oil as their main daily fat instead of butter.
Yes. Olive oil is traditionally used daily in Mediterranean kitchens as part of a balanced lifestyle.
Unfiltered olive oil is kept close to its natural state. Natural olive particles are not removed during processing.
Natural olive particles slowly settle over time. This is completely normal for unfiltered olive oil.
When olive oil is stored at low temperatures, natural waxes can solidify. Once the oil returns to room temperature, it becomes clear again.
Both are possible. Letting it settle gives a clearer oil. Shaking keeps all natural compounds evenly distributed. We shake it ourselves.
One ingredient only: 100% olive oil.
No. Nothing is added to our olive oil.
Extra virgin olive oil is known to support heart health when used regularly as part of a balanced diet.
Our olive oil is best used within 18 to 24 months after harvest.
Store olive oil in a cool place, away from heat and direct light, with the bottle well closed.
