Finca La Torre
Málaga, Spain
- Varietal
- Hojiblanca
- Harvest
- Oct 2026
- Intensity
- Robust
Harvest-dated. Polyphenol-counted. Actually fresh.
Olive oil loses up to 40% of its polyphenols within a year of harvest. We import small-batch, high-phenolic oils days off the press — harvest date and lab counts on every bottle. That peppery throat tickle? That's the oleocanthal working.
Natural wine taught a generation that what’s in the glass has a farm, a face, and a vintage behind it. Olive oil is the same product — alive, seasonal, wildly varied — sold like motor oil. We’re here to fix that.
Every harvest, we work the mills and the medal lists — NYIOOC winners, single-grove micro-lots, the oils sommeliers hoard — so you never buy supermarket mystery blend again.
Every bottle comes with its story: the farm, the varietal, the harvest date, a flavor map, and the polyphenol count when it's been lab-tested. Provenance like a wine label, energy like your favorite hot sauce.
Two harvests a year — Northern Hemisphere in the fall, Southern in the spring — mean there's always something just off the press. Fresh-hop beer rules, applied to olive oil.
From the hunt list
A preview of how every bottle will read on the shelf: who grew it, what it is, when it was pressed, and what it actually tastes like.
Málaga, Spain
Sicily, Italy
Crete, Greece
Illustrative lineup — the real first drop is being sourced now.
Coming after launch
One standout bottle a month with the producer’s story, pairing ideas, and first dibs on micro-lot drops — including Olio Nuovo Week every November, when unfiltered oil lands days off the press. Waitlist members get founding-member pricing.
Join the waitlist for early access to the first drop and founding-member club pricing.