Glass is heavy, slippery, breaks on your patio, and costs a fortune to ship (which means you pay for the package, not the oil). We use Chef-Grade, BPA-free plastic for three reasons:
- It Squeezes: You get total control. No "glug-glug" accidents.
- It Protects: Our bottle is opaque and UV-coated. Light kills olive oil faster than plastic does.
- It Bounces: Drop it. Toss it to a friend. Pack it for a camping trip. It’s unbreakable.
Somewhere along the line, someone told you that you can't fry with EVOO. That person was wrong.
In Spain, we fry eggs, potatoes, and peppers in deep pools of olive oil. Our Picual oil has high stability and a smoke point around 200°C (390°F). It doesn't burn; it cooks.
So yes, turn up the heat. If you aren't frying your eggs in Pedro, you're missing out.
That’s a compliment.
Our Intenso is an Early Harvest oil. It is packed with polyphenols (antioxidants). When you swallow a high-quality, high-polyphenol oil, it gives you a peppery kick at the back of the throat.
That sting isn't a defect; it’s proof that the oil is fresh, real, and doing you good. If your oil doesn't kick back, it’s probably flat.
They are brothers from the same land, just harvested at different times.
- Intenso (Green Label): Harvested early. Grassy, punchy, peppery. Best for finishing, dipping, and bold salads.
- Suave (Yellow Label): Harvested later. Buttery, golden, smooth. Best for frying, roasting, and baking.
Think of Intenso as your spice, and Suave as your butter.
No "EU Blends" here. Every drop comes from the Parque Nacional de la Sierra de las Nieves in Southern Spain.
Specifically, from groves tended by independent farmers (including of the brother) on steep, rugged hills. The terrain is too tough for the massive industrial machines used in the north, so the trees are tended with more care and less interference. You can taste the struggle in the oil.
Olive oil has three enemies: Heat, Light, and Air.
We solved the Light problem with our opaque bottle. You need to solve the Heat problem. Keep it in a cupboard or a cool corner of the kitchen, away from the stove's direct heat.
And Air? That’s why we have the squeezy nozzle. It keeps oxygen out. But honestly, the best way to keep it fresh is to use it fast. Don't save it, squeeze it.