Longevity
A cornerstone of the Mediterranean diet, regular consumption is linked to longer, healthier lives.
Read the evidence →
FIRST HARVEST · 500 BOTTLES ONLY
Our family's finest Extra Virgin Olive Oil
Picked, pressed and bottled on the same day in Granada, Spain.
Cold-pressed
Extracted cold to preserve all natural flavour and nutrients
Early harvest
Picked at peak ripeness for a more intense and complex character
Limited edition
Only 500 bottles produced from our first pressing
Product of Spain
Grown in Granada, at the foot of the Sierra Nevada mountains
THE HERRERA ORTI FAMILY · TEN GENERATIONS · GRANADA
A grove cared for by ten generations.
At Cortijo El Marqués, at the foot of the Sierra Nevada, our family has tended the same grove for more than ten generations. Some time ago, our father started putting aside our best olives to make an special olive oil just for family and friends. In 2025/2026 harvest we decided to bottle it and share it with you. Only 500 bottles produced.
Quality analysis
Verified EVOO
Driven by principles of honesty and transparency, we have got our olive oil analysed so that you know what you are getting.
Acidity
Acidity measures free fatty acids. The lower the value, the better the quality, freshness and antioxidant content.
OUR EVOO
< 0.14%
Extra virgin legal limit 0.8%
00.40.81.2
Under a fifth of the extra virgin legal limit. The fruit is intact, so the antioxidant and anti-inflammatory compounds stay in the olive oil.
Peroxide index
The peroxide index indicates oxidation of the olive oil — the lower the value, the fresher and better preserved.
OUR EVOO
4.4
Extra virgin legal limit 20
0102030
Barely oxidised. Around a fifth of the extra virgin legal limit, vitamin E and the polyphenols are still present when you pour.
Ethyl esters
Ethyl esters show how well the olives were handled — whether they were stored too long, or began to ferment.
OUR EVOO
6
Extra virgin legal limit 30
0153045
Milled the same day, with no fermentation. Cold pressing preserves the peppery oleocanthal.
Analysed by an independent, registered laboratory in December 2025. Pressed and bottled by RGSA 1600560 9/CO for The Good Olive Oil t/a La Piedra del Molino.
Sensory assessment
Green fruity, well balanced
Assessed on a ten-point intensity scale by an independent panel. The profile is dominated by fresh green fruit, with bitterness and pungency in measured support — the signature of olives picked early.
- FRUITY
- 5.4
- Pungency
- 3.8
- Bitter
- 3.2
Medium
The aroma and flavour of healthy, fresh olive. Higher means more vivid fruit; only sound, early-picked olives score well.
Medium
The peppery catch at the back of the throat, caused by oleocanthal. It is the taste of the anti-inflammatory compounds still being present.
Delicate
A clean bitterness from polyphenols in green olives. A measured level signals antioxidant richness without overwhelming the palate.
Benefits of EVOO
Treasured for thousands of years - not only for its taste, but for what it does. Each claim below is followed by the evidence behind it.
Anti-inflammatory
Oleocanthal, found in high-quality extra virgin olive oil, has anti-inflammatory properties comparable to ibuprofen.
Read the evidence →Powerful antioxidants
Loaded with polyphenols and vitamin E, cold-pressed olive oil fights inflammation and protects cells from oxidative damage.
Read the evidence →Heart health
Rich in monounsaturated fats and oleic acid, extra virgin olive oil helps reduce LDL cholesterol and supports cardiovascular health.
Read the evidence →Skin & hair
Squalene, vitamin E and oleic acid make extra virgin olive oil a time-honoured emollient — softening skin, calming dryness and adding shine to hair.
Read the evidence →Why quality matters
Every compound above — polyphenols, oleocanthal, vitamin E, squalene — is fragile, and lost to late picking, heat and oxidation. Our low acidity, low peroxide and low ethyl esters are the proof this bottling still carries them; the bitterness and peppery finish you taste are the benefit itself.
Read the evidence →The Harvest
The olive year, in seven stages.
The olive year moves slowly. Follow where we are in it right now — flowering, envero, press or rest.
Olive oil that belongs in the cooking.
Technical specification
Our olive oil variety, analytical values, sensory profile and nutrition.
Product
- Denomination
- Extra Virgin Olive Oil — Family Reserve
- Brand
- La Piedra del Molino
- Estate
- Cortijo El Marqués, Granada, Spain
- Origin
- Product of Spain — single estate
- Format
- 500 ml glass bottle, induction sealed
- Finishes
- Matte white and clear glass (same olive oil)
Olives & harvest
- Variety
- Picual, single variety
- Harvest
- October, picked at envero
- Extraction
- Cold press at the estate mill, same day
- Process
- No heat, no chemicals, no refining
- Filtration
- Lightly filtered, unblended
Analytical values
- Free acidity
- < 0.4% (oleic acid)
- Peroxide value
- < 10 meq O₂/kg
- K270 / K232
- < 0.20 / < 2.40
- Polyphenols
- High — early-harvest range
- Organoleptic
- Median defect 0, fruitiness > 0
Sensory profile
- Nose
- Cut grass, green tomato, artichoke, almond
- Palate
- Medium-high fruitiness, clean and balanced
- Bitterness / pungency
- Mild / persistent peppery finish
- Colour
- Medium green with golden reflections
Nutrition (per 15 ml)
- Energy
- 499 kJ / 120 kcal
- Fat
- 14 g — of which saturates 2 g, monounsaturates 11 g
- Carbohydrates
- 0 g
- Protein
- 0 g
- Salt
- 0 g
Storage & shelf life
- Storage
- Cool, dark place away from heat and light
- Best before
- November 2027
- Once opened
- Use within 3 months
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La Piedra del Molino — Premium extra virgin olive oil from Granada, Spain. Single estate Picual, early harvest, cold-pressed. Shipped from Dublin to addresses across Ireland.