Rebel olive oil. The GOAT of olive oil. Fact.
We never planned to become olive farmers.
The grove came to us as an unexpected gift.
But we’ve always been passionate about food.
Niels even founded the first indoor vertical farm in Antwerp.
After losing a dear friend, we started looking at food differently. More critically. When we suddenly found ourselves responsible for 15 hectares of olive and almond trees, we started reading, researching, learning and we knew we wanted to do it right. In a way that benefits everyone: the land, the farmer, the trees, us, and the people who buy our oil.
Our core values?
Transparency, honesty, trust, and love for the land.
The result?
An early harvest, beyond organic extra virgin olive oil made from two heritage olive varieties:
Picudo and Hojiblanca.
Rich in flavour, high in antioxidants, and cold-pressed within 24 hours of harvest.
HOJIBLANCA
HERITAGE
Hojiblanca is a heritage olive variety native to the South of Spain, especially Málaga. It's been grown here for centuries particularly in the mountain regions.
The name means 'white leaf' referring to the silvery underside of the leaves.
WHAT'S YOUR FLAVOUR? TELL ME...
It's oil is fresh and balanced, with notes of green almond, grass, and artichoke, a touch of bitterness, and a peppery finish.
GOOD FOR YOU
Has higher polyphenol levels than many other olive oil.
Rich in oleocanthal, the natural anti-inflammatory that gives a peppery kick.
Grown in Málaga's tough mountain climate, making it extra rich in antioxidants.
PICUDO
HERITAGE
Although Hojiblanca is more widespread and historically dominant in our region, Picudo is just as old and rarer here. Less common, but prized for its fine character and lower yields. The name Picudo refers to the olive's pointed tip.
WHAT'S YOUR FLAVOUR? TELL ME...
It's oil is bold and layered: green apple, fresh herbs, a slight bitterness, and a long peppery finish.
A strong character, just like te land and the people it comes from ;-).
GOOD FOR YOU
Higher in polyphenols than many other varieties.
Rich in natural antioxidants like hydroxytyrosol and tyrosol.
Strong anti-inflammatory effects thanks to it's unique phenolic profile.
AND WHY some are best left SINGLE
SINGLE VARIETY
Let me introduce you to MANZANILLA olive oil.
Around here, the manzanilla olive is mostly known as a table olive, it's the kind you eat not press.
But then I came across something interesting: in California's high end olive oil scene, manzanilla oil is actually a bit of a hidden gem.
Naturally we got curious.
So we decided to harvest and press our manzanilla olives separately.
And we were blown away!
The result is a refined, delicate olive oil with a gentle bitterness and a soft elegant flavour.
OUR PROMISE TO YOU
let's start with the obvious:
COLD-PRESSED - EXTRA VIRGIN
always
we don’t spray: NO PESTICIDES, NO HERBICIDES, no fungicides
not even the ones allowed in organic farming
we don't use chemical fertilizers (NPK)
we grow by building LIVING SOIL
we HARVEST EARLY for higher antioxidants and better taste
we are into gentle harvest: HANDPICKED with care, protecting the tree from damage
ONE GROVE, ONE FAMILY
single origin
full control
