Sourcing
Made by
Neighbours
Not
Factories
Picked, Pressed, and
Bottled in the Same Season
THE LAND, THE PEOPLE
We source directly from independent Andalusian mills where the craft has been passed down for generations. Here, olives are picked by hand, pressed within hours, and shared among families who still celebrate every harvest.
Freshness First. Unlike wine, olive oil doesn't improve with age—it’s best the moment it’s made. That’s why we pick, press, and bottle in the same season, ensuring you get that vibrant, "just-picked" flavor in every squeeze.
Why We Chose
These Olives Varietals
Manzanilla – mild, nutty. Hojiblanca – balanced, floral. Picual – green, peppery
Don't be afraid of the heat. While Manzanilla and Hojiblanca are perfect for drizzling over salads or bread, our inclusion of Picual adds stability. This means our oil stands up beautifully to pan-frying and roasting without losing its integrity.
Freshness is a race against time. We cold-press our olives immediately after harvest to stop oxidation in its tracks. Because Picual is naturally high in stability, it acts as a natural preservative, keeping your oil tasting fresher for longer than standard blends.
It’s not just about taste; it’s about wellness. Our olives are packed with polyphenols (antioxidants) and Vitamin E. Picual, in particular, is one of the world's richest sources of healthy fats, making this a true superfood for your heart.
The Journey of a Drop
Harvest In November
We wait. We let the Manzanilla olives hang on the branch until they turn purple and soft. This extra time in the Malaga sun develops a mellow, buttery character.
Cold Pressed & Clean
Just like Intenso, this is 100% mechanical juice. We never refine it or mix it with lower-grade oils. It’s just pure fruit juice that happens to handle the heat.
Maximum Juice
Ripe olives are bursting with liquid. They release their juice easily during the press, giving us a naturally smoother texture without the aggressive bitterness of the green harvest.
The Kitchen Hero
Because it's less peppery, it’s perfect for the pan. With a high smoke point and subtle flavour, you can fry eggs, roast potatoes, or even bake cakes with it.
Harvest In October
We pick these olives (Picual & Hojiblanca) when they are green, hard, and stubborn. It’s harder to get them off the tree, but this early harvest captures the spicy polyphenols before they fade.
12kg Olives = 1 Litre Oil
Quality over quantity. Green olives hold very little juice, so we need a mountain of them to make a single bottle. It’s an expensive way to make oil, but the flavour punch is undeniable.
The Race Against Time
Oxidation is the enemy. We rush the fruit to the mill and cold-press it within hours. No heat, no chemicals, just a mechanical crush to lock in that fresh-cut grass aroma.
The Finisher
The result is "alive." Bold, peppery, and rich in antioxidants. It hates heat but loves bread, tomatoes, and being the final touch on your plate.
GREAT JUICE. REAL PEOPLE. NO NONSENSE.
The Pedro
Promise
Great olive oil isn't made in a lab; it's made in the dirt, by people who actually give a damn. We built Pedro to prove that you don't need a fancy glass bottle to have premium quality. From the rugged hills of Malaga to your kitchen table, here is exactly what you are squeezing.
01.
Quality
The Good Stuff. Early harvest means green, stubborn olives. We get less oil volume, but a massive flavour punch.
02.
Craft
Old School Cool. Too steep for robots. We harvest by hand to protect the fruit, the trees, and the birds.
03.
Integrity
Zero Funny Business. No heat. No chemicals. No "mystery blends." Just 100% single-origin juice, cold-pressed fast.
04.
Community
Family First. Direct trade with Malaga families. You get better oil; they get paid what they deserve.
-
01.
Quality
The Good Stuff. Early harvest means green, stubborn olives. We get less oil volume, but a massive flavour punch.
-
02.
Craft
Old School Cool. Too steep for robots. We harvest by hand to protect the fruit, the trees, and the birds.
-
03.
Integrity
Zero Funny Business. No heat. No chemicals. No "mystery blends." Just 100% single-origin juice, cold-pressed fast.
-
04.
Community
Family First. Direct trade with Malaga families. You get better oil; they get paid what they deserve.
Founders' Note
Beauty Exists
Everywhere. Especially
on Your Plate.
Every bottle of Pedro is made with integrity — cold-pressed by small Andalusian mills, bottled with care, and shared with love. We buy directly from old groves where trees grow tall and wild, harvested only by hand. No machines, no shortcuts; just olives at their best, pressed early for the most vibrant flavour.
Here’s to living in a golden state,
Harold & Edouard
(An homage to our late father, the real Pedro)