This exceptional extra virgin olive oil comes from the heart of Andalucía, in the mountainous region of the Subbética Natural Park in Córdoba, southern Spain. The groves are nestled among limestone hills more than 700 meters above sea level, where centuries-old Hojiblanca olive trees grow in mineral-rich soils kissed by Mediterranean sun and cooled by mountain breezes — an ideal environment for producing expressive, aromatic oils.
The history of Rincón de la Subbética reflects generations of dedication by small farmers who continue traditional harvesting methods while embracing sustainable, organic cultivation. Over the years, it has become one of the most awarded olive oils in the world, frequently recognized by the World’s Best Olive Oils ranking and international competitions for its purity, balance, and complexity.
Naturally rich in polyphenols and vitamin E, helps protect the body from oxidative stress, lowers inflammation, and supports cardiovascular health. The monounsaturated fats in this oil are known to balance cholesterol levels and foster a strong, healthy heart.
The high concentration of antioxidants and healthy fats nourishes the brain, supporting memory, focus, and mood regulation. Several studies suggest that regular consumption of extra virgin olive oil can help reduce the risk of depression and cognitive decline over time, thanks to its ability to support neurotransmitter balance and reduce inflammation in the nervous system.
The high concentration of antioxidants and healthy fats nourishes the brain, supporting memory, focus, and mood regulation. Several studies suggest that regular consumption of extra virgin olive oil can help reduce the risk of depression and cognitive decline over time, thanks to its ability to support neurotransmitter balance and reduce inflammation in the nervous system.
In every sense, this is a living product — good for the heart, the body, and the mind.
This harvest was collected in November–December 2025, at the peak of ripeness, then cold-pressed within hours to preserve its vitality. The result is an oil bursting with freshness and character: intensely fruity and green on the nose, with notes of freshly cut grass, green apple, and artichoke, followed by subtle hints of almond and tomato leaf. On the palate, it offers a vibrant bitterness and a peppery finish — hallmarks of an exceptional Hojiblanca olive oil.
A few drops will transform simple dishes into something memorable — whether drizzled over grilled vegetables, fresh bread, or ripe tomatoes. This bottle captures the spirit of the Andalusian mountains and the craftsmanship of those who tend its groves with care.