Extra virgin from the mountain terraces of Confrides, picked and cold pressed within four hours. Green, grassy, with a peppery kick at the back of your throat.
Our story
Confrides is a mountain village of a couple of hundred people in the Sierra de Aitana, high above the Costa Blanca. This oil carries its name because it couldn't come from anywhere else.
Confrides sits on stone terraces under Aitana, the highest peak in Alicante. Mornings start in fog, afternoons end in sun, and the air smells of thyme and almond blossom. Too high for olives, people said. The trees never listened.
The old-timers tell of a winter so cold the whole valley turned white and the groves split open with frost. Only one Blanqueta on the topmost terrace kept its leaves. Come spring, every family in Confrides took a cutting from it.
Those cuttings grew into the terraces we still pick today. Our grandparents rebuilt the dry-stone walls by hand, one bancal at a time, and carried the olives down to the mill on the back of a mule.
When we bottled our first harvest, nobody wanted a made-up word on the label. The oil tastes of the mountain, the fog and that one stubborn tree. So we gave it the only name that fit: Confrides.
Ask anyone up here where the oil comes from. They won't say Spain. They'll say Confrides.
Why it's different
Most "extra virgin" on the shelf is a blend of blends. Ours comes from one hillside and you can taste the difference.
Shop
We're a small farm, so supply is limited: when this harvest is gone, it's gone. Same oil, two sizes, shipped within 48 hours.
Only 99 bottles left from this harvestSupply is limited
Green olives, picked first. Grassy, bitter, very peppery. For finishing.
The big 5 L jug. Refill your bottle, cook with abandon.
Get in touch
Restaurants, shops, or just a question about your bottle? Pick the inbox that fits.
Tear some bread, pour a puddle, add salt. That peppery tickle in your throat? That's how you know it's real.