Cañada del Avestruz

In olive-growing Andalusia, where milling is a craft handed down for centuries, Cañada del Avestruz harvests its olives at just the right ripeness and extracts them cold. That keeps everything that makes Picual unmistakable: a green, grassy aroma and a body that holds firm over heat.

This is an oil for real cooking. It stands up to a long sofrito, a Sunday fry and a raw dressing with the same composure, which is why it earns a place in kitchens that use olive oil generously. We chose it for that honest, old-school Picual character.