Single-estate. Hand-harvested. Cold-pressed. Unmistakable.
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Manzara is blended from four varietals: Manzanilla de Zahara, Lechín de Seville, Hojiblanca, and Azebuchina — the wild Andalusian olive. The fruit is harvested early, in October and November, when polyphenol levels are at their peak and the oil holds its most pronounced character.
The trees grow on steep slopes in the heart of the Sierra de Grazalema natural park, in southern Andalusia. The altitude, the dry mountain air, the difficult terrain — all of it contributes to concentrating flavour in the fruit. The result is a small, healthy harvest, full of the aromas of these mountains.
Tasting notes:
On the nose A medium fruitiness, opening with the scent of just-pressed green olive and gathering into notes of crisp apple, green tomato, wild herbs, and almond.
On the palate Sweet and elegant on entry, with a clean bitterness through the middle and a peppery warmth at the back of the throat. Smooth across the palate, with an aftertaste of green fruit, wild herbs, and artichoke. Balanced and harmonious — the essence of the Sierra de Grazalema.
In the kitchen Best raw, where its character shines: drizzled over morning toast, dressed into salads, finishing a chilled gazpacho. Equally at home in the cooking itself — slow stews, fried eggs, anything that benefits from a real olive oil rather than a generic one.
Zarzera is our three-variety blend: Manzanilla de Zahara, Lechín de Sevilla, and Hojiblanca — three classic Andalusian cultivars. The fruit is hand-picked through November and December, from groves clinging to the steep slopes of the Sierra de Grazalema natural park.
At three litres, Zarzera is the bottle for the everyday kitchen — for roasting vegetables, frying eggs, dressing salads, finishing a bowl of soup. Generous in size, generous in flavour. An oil to cook with, not to ration.
Tasting notes:
On the nose Intensely fruity, with green notes leading the way: freshly cut grass, dark olive leaf, the earthy green of tomato vine. Behind them, green apple and unripe almond, with a quiet undertone of wild thyme and rosemary from the slopes themselves.
On the palate A fresh, clean entry, with a gentle, balanced bitterness — never aggressive. The texture is the standout: silky and enveloping, coating the palate without weight. Harmonious from first taste to last.
In the kitchen The everyday oil — versatile enough to use without thinking. Dress salads, finish gazpacho, pour over warm bread, fry an egg, build a slow stew, sauté vegetables. Its silky mellowness means it supports the food rather than competing with it, which is what you want from the oil you reach for most.
Zarzera is our three-variety blend: Manzanilla de Zahara, Lechín de Sevilla, and Hojiblanca — three classic Andalusian cultivars. The fruit is hand-picked through November and December, from groves clinging to the steep slopes of the Sierra de Grazalema natural park.
At five litres, Zarzera is the format for serious kitchens — large households, keen cooks, anyone who reaches for olive oil daily and would rather keep a tin in the pantry than a small bottle on the counter. Generous in size, generous in flavour. An oil to cook with, not to ration.
Tasting notes:
On the nose Intensely fruity, with green notes leading the way: freshly cut grass, dark olive leaf, the earthy green of tomato vine. Behind them, green apple and unripe almond, with a quiet undertone of wild thyme and rosemary from the slopes themselves.
On the palate A fresh, clean entry, with a gentle, balanced bitterness — never aggressive. The texture is the standout: silky and enveloping, coating the palate without weight. Harmonious from first taste to last.
In the kitchen The everyday oil — versatile enough to use without thinking. Dress salads, finish gazpacho, pour over warm bread, fry an egg, build a slow stew, sauté vegetables. Its silky mellowness means it supports the food rather than competing with it, which is what you want from the oil you reach for most.
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About
our company
We are a small, family-run UK business and the sole UK distributor of Aove Ando — an extra virgin olive oil produced by a single Spanish family on their centuries-old grove in the heart of the Sierra de Grazalema Natural Park, a UNESCO Biosphere Reserve in the province of Cádiz. Each harvest begins the moment the green olives show their first reddish touches — the optimal point for the highest polyphenol content — and every olive is cold-pressed within hours, taking only the first press. We travel out each year to help with the harvest ourselves, and we feel privileged to bring this living legacy — the mountains, the microclimate, and the careful work of one Spanish family — to homes across the UK.
