Learn More about EVOO

Three bottles of olive oil on a wooden surface with a blurred outdoor background

The Harvest

Picked at the peak of ripeness.

Unlike mass-produced oils, our olives are harvested directly from the tree at the precise moment of ripeness.

By picking them while they are still green or just turning, we capture the highest concentration of polyphenols (antioxidants) and that signature vibrant,
peppery flavor that defines our Premium Extra Virgin Olive Oil.

The Cold Press.

Crushed within hours to lock in nutrients.

Heat is the enemy of quality. Our olives are transported to the mill and cold-pressed within 2 to 4 hours of harvest.
By maintaining a temperature below 25°C during extraction, we ensure the delicate chemical structure of the oil remains intact.
This "raw" process preserves the natural vitamins and intense aromas that heat-refined oils lose.

The Lab Test.

Verified for zero defects and high polyphenols.

To be classified as "Extra Virgin," an oil must pass two rigorous tests: a chemical lab analysis to ensure acidity is below 0.8%, and a sensory panel by master tasters.
We go a step further, testing for high antioxidant counts to ensure every bottle of Absolute Olive Oil isn't just a kitchen staple, but a superfood.
If it doesn't taste fresh, grassy, and clean, it doesn't make the cut.

The Connoisseur’s Choice

Intense green olive, tomato leaf, and artichoke.

Bold, peppery, and complex. High polyphenol count.

Drizzling over carpaccio, sourdough, or finishing steaks.

The Conscious Choice

Fresh cut grass and fruity green notes.

Balanced, clean, and harmoniously smooth.

Raw dressings, organic bowls, and healthy lifestyles.

The Daily Masterpiece

Ripe olive, fig, and aromatic pine.

Buttery start with a gentle, balanced spicy finish.

Everyday cooking, light sautéing, and family meals.

Tierras de Távara isn't just olive oil,
it is a product of the Sierra de Segura Nature Reserve.

Grown at an average altitude of 900 meters amidst ancient pine forests, our Picual olives develop a unique character you won't find in lowland plantations.

This high-altitude environment creates a 'stress' on the trees that results in higher antioxidant levels and that signature peppery finish that defines the D.O.P. Sierra de Segura certification.

When you see the D.O.P. seal, you are tasting a protected piece of Spanish history.

The Life of an Olive

From Orchard to Bottle: The Science of Liquid Gold.

Tierras de Távara isn't just olive oil,
it is a product of the Sierra de Segura Nature Reserve.

Grown at an average altitude of 900 meters amidst ancient pine forests, our Picual olives develop a unique character you won't find in lowland plantations.

This high-altitude environment creates a 'stress' on the trees that results in higher antioxidant levels and that signature peppery finish that defines the D.O.P. Sierra de Segura certification.

When you see the D.O.P. seal, you are tasting a protected piece of Spanish history.

The Life of an Olive

From Orchard to Bottle: The Science of Liquid Gold.

Tierras de Távara isn't just olive oil, it is a product of the Sierra de Segura Nature Reserve. Grown at an average altitude of 900 meters amidst ancient pine forests, our Picual olives develop a unique character you won't find in lowland plantations.

This high-altitude environment creates a 'stress' on the trees that results in higher antioxidant levels and that signature peppery finish that defines the D.O.P. Sierra de Segura certification. When you see the D.O.P. seal, you are tasting a protected piece of Spanish history.

Tierras de Távara isn't just olive oil,
it is a product of the Sierra de Segura Nature Reserve.

Grown at an average altitude of 900 meters amidst ancient pine forests, our Picual olives develop a unique character you won't find in lowland plantations.

This high-altitude environment creates a 'stress' on the trees that results in higher antioxidant levels and that signature peppery finish that defines the D.O.P. Sierra de Segura certification.

When you see the D.O.P. seal, you are tasting a protected piece of Spanish history.