From the rugged hills of the Sierras Subbéticas national park in southern Spain, this multi-award-winning organic extra virgin olive oil unites three of Andalusia's most expressive varieties — Hojiblanca, Picuda, and Picual — in a uniquely bold and aromatic coupage.

Named one of the best extra virgin olive oils in the world, and honored for both outstanding organic production and best coupage, this oil earns its recognition with every pour. On the nose: ripe tomato, green almonds, fresh herbs, and artichoke, with the characteristic green banana note of Hojiblanca. On the palate, it opens with a fruity, faintly sweet entry before giving way to well-structured bitterness and a persistent, pleasantly bold peppery finish driven by the Picual.

Best enjoyed raw as a finishing oil — drizzle generously over tomato salads, grilled bread, oily fish, and grilled meats to appreciate its full complexity.