The oils
2026 harvestPicual
Sierra Negra
Harvest: November
Our flagship. Robust, peppery, with a finish that lingers. Pressed within hours of harvest at peak ripeness. Exceptional raw — on bread, tomato, aged cheese. 500ml · 750ml
Order Sierra NegraArbequina
Valle Suave
Harvest: October
Gentle and fruity. Notes of fresh almond and green apple. The one our guests reach for first. Perfect for dressings, fish, and anything delicate. 500ml · 250ml
Order Valle SuaveHojiblanca
Tierra Alta
Harvest: December
Complex and balanced. Bitter and sweet in equal measure. A favourite among chefs for its versatility — equally at home in a marinade or finished over risotto. 500ml · 750ml
Order Tierra Alta
How it's made
Hand-harvested
Every olive is picked by hand. It takes longer. It costs more. It makes a difference you can taste.
Same-day pressing
From grove to mill within four hours of harvest. No storage, no waiting. The oil is as fresh as it gets.
Cold extraction only
We never exceed 27°C during extraction. Heat is the enemy of flavour. Cold pressing preserves everything.
Estate bottled
Blended, filtered, and bottled on the estate. We know exactly what's in every bottle because we made every part of it.
What people say
"The Sierra Negra is the best Picual I've worked with. It holds up to heat without losing its character — which almost none do."
"We switched our kitchen to Olaya two years ago and never looked back. The consistency from harvest to harvest is remarkable."
"I keep a bottle of Valle Suave on the table at home. It's the kind of oil you taste, not just cook with."
"Olaya understands that great olive oil is a seasonal product. They treat it like wine. That rigour shows."
Let's talk.
Whether you're a restaurant, a retailer, or simply curious about what goes into every bottle, we'd love to hear from you. We work directly with chefs and buyers, and we're always open to wholesale conversations.
hola@olaya.co