Here's the thing about great olive oil - it's ridiculously easy to make

You just need the right olives. And you need to do everything really, really quickly. No hanging about.

While big brands leave olives sitting in crates or shipe them across continents, ours take a much shorter path: Tree → Mill → You.

No heat. No chemicals. No over-processing. Just gravity, crushing, and filtering. It's the same method used for thousands of years, only now without donkeys walking in circles.

Our olives go from tree to oil in two hours. Here's how they get there...

"Wallop"

The harvest begins with a wallop. Long rods called vareadores shake the trees, and the olives rain down into nets spread beneath the branches.

"Gather"

The nets are gathered with a mechanical roller, guiding the olives satisfyingly towards the truck.

"Load"

The olives are loaded and driven a short distance to the mill, right here on the same family farm where they were picked.

"Wash"

At the mill, they travel along conveyor belts and are washed in fresh water, ready for pressing.

"Press"

The clean olives are crushed into a fragrant paste, releasing the first rush of oil. It smells incredible.

"Extract"

Bright green oil flows out naturally, with no heat and no chemicals. Then it's gently filtered to become the liquid gold we call Glug.

"Eat!"

Finally, we stop for lunch in the grove. Fresh bread, a good quality Lomo Embuchado, and the first taste of the new oil together.