If there is a place in the world created for obtaining the best Olive oil, that is the mountain range of the Sub Bética Cordobesa. Over thousands of hectares, the perfect symbiosis between the climate and the soil makes it the ideal terrain for the cultivation of the Olive grove. Here is this beautiful Cortijo, owned by the family for over 200 years, where some of the best olive trees in the area are cared for year after year. Contrary to what may seem when talking about an olive grove, the landscape evolves continuously throughout the year. Winter and spring are moderate, while summer days are very hot, at the same time the mountain air cools the atmosphere at night. The landscape is undulating, with an infinite progression of hills, mounds, and valleys full of olive trees that make it look like a sea of green. From the silvery color of the leaf during the flowering season, through the intense greens, and until December when the branches full of black buds show that the olive is already ripe, the olive grove always invites you to walk contemplating its beauty. Its more than 12,000 hojiblanca variety olive trees are ancient, with wide, woody, and wrinkled trunks from the passage of centuries. Each tree is formed by three trunks that, when well guided, draw wide-crowned olive trees with long branches that sometimes reach the ground when they are laden with olives. Among all these trees, the property selects in early autumn those that it considers to have the best olives to make the family's oil. They are carefully chosen based on the quality of their olives, yields, and organoleptic characteristics, whose production will be used to make the oil that will later bear the house brand. These trees are harvested two months before the rest, with the olives still green on the branch and before the ripening process has begun to detract from their qualities. By picking them while still green, we ensure that the olives transmit all their characteristics, aromas, nuances, and flavors to the oil, as well as providing the greenness and freshness that only olives in that state can produce. The harvest is manual and is carried in bundles without letting the olives fall to the ground so that they are not contaminated by bad flavors or odors. The transport in the trailers is done without overloading them so that the weight of these does not cause them to be crushed and they arrive at the mill in perfect condition. The trucks are loaded only halfway to avoid excessive temperature. In summary, everything necessary is done to preserve the perfect olive until it is milled. The entire process of harvesting and transporting these olives to the mill is carried out with great care to avoid damaging them. The result is a very aromatic, intense green, fresh oil, with green fruit tones on the nose. It smells like green grass, tomatoes, green bananas. In the mouth, it is creamy, full-bodied, sweet at first, with the same green nuances that it showed on the nose, with a gentle bitterness and the characteristic pungency of the hojiblanca variety that starts in the throat and then evolves to the rest of the tongue.