Once a year, during the first few weeks of harvest, we make a small amount of fresh, unfiltered olive oil. It comes out cloudy and green-gold, smelling of fresh cut herbs, artichokes and almond. Last year it sold out quickly.

Now the new harvest has arrived. This olive oil is vivid and alive, full of the flavour of just-picked olives. It keeps the natural antioxidants, the rich aroma, and has a gentle warmth at the back of your throat that lingers.

Pour it over salads, bread, fish, or meat. Keep it simple — the oil does the work. It brings out the flavours.

You won’t find this olive oil in shops. Around here, people come to the mill for it. With Atrevido, it’s bottled at the source and sent directly to your home, right after pressing.