Welcome to the Flour & Soul guide to real olive oil! What makes it ‘extra virgin,’ how it’s harvested, how to use it, and how to get your hands on the freshest “vintage” oil from the mountains of Spain.

What is Extra Virgin Olive Oil?

Is it just a cooking fat? Or a seasoning? For me, a high-quality Extra Virgin Olive Oil (EVOO) is more like a good wine—it’s the pure, unadulterated juice of the olive.

To be classified as “Extra Virgin,” the oil must be cold-pressed (extracted at temperatures below 27°C) and processed purely by mechanical means. No heat, no chemicals, and no refining.

At Flour & Soul, our Oropéndula oil goes even further. It is unfiltered and unblended. Most supermarket oils are a blend from multiple countries and harvests to ensure a generic, consistent taste. Oropéndula is the opposite: it is a “single estate” oil, made only from Daniel and Gema’s 52 trees in Lanjarón. It tastes of a specific time and a specific place.

The 2025 Harvest: Three Distinct Characters

Just like our flour changes with the seasons, olive oil has its own “vintage.” Daniel has shared his notes from this year’s pressings, and they are fascinating. Depending on which batch you grab, you’ll experience a different side of the Alpujarras:

• Batch 1 (Harvested 5th Nov): The Wild Child This is for the thrill-seekers! It’s very green and incredibly peppery—Daniel even describes it as “chilli-like.” It’s bold, punchy, and perfect for drizzling over a thick slice of toasted Country Sourdough with a bit of sea salt.
• Batch 2 (Harvested 25th Nov): The All-Rounder Daniel’s personal favourite this year (though he admits he says that every year!). This is the ultimate crowd-pleaser. It has deep “olive green” flavours and a perfectly balanced peppery kick. If you only buy one bottle, make it this one.
• Batch 3 (Harvested 6th Dec): The Smooth Classic A classic Andalusian oil. It’s much “easier” on the palette—mellow, smooth, and buttery. While it has less of that intense green pepperiness, it’s the one you’ll want to reach for every single day.

Why is artisan Olive Oil different?

The Geography – Daniel and Gema’s trees grow on a single terrace in the Alpujarras, fed by ancient Moorish acequias (irrigation channels). This isn’t industrial farming; it’s hand-tended land husbandry.

The Speed – Quality drops the moment an olive leaves the tree. Daniel and Gema ensure their olives reach the local mill within 3 days of harvest. This locks in the antioxidants and low acidity that define a true premium oil.

The Yield – Because they harvest early to get that peppery kick, it takes many more kilograms of olives to produce one litre of oil compared to a mass-produced brand. It’s quality over quantity, every time.

How to keep it fresh

Unlike wine, olive oil does not get better with age.

• Opened: Best enjoyed within 3 to 6 months.
• Storage Tip: Keep your 500ml glass bottle in a dark cupboard away from the stovetop! Light and heat will kill those delicate “chilli-like” or “buttery” notes.

Ready to try it?

Named after the golden oriole birds that fly into the grove for the summer. To me, it’s just honest oil from good people—the perfect partner for a fresh loaf of sourdough.

Grab your bottle here