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Our EVOO comes straight from Jaén, the olive oil capital of Spain. Our estate, Finca La Condesa, has been producing the finest olive oil in Jaén for over 100 years. Cold-pressed and bottled without any nonsense. From the grove to your kitchen, no detours.

The Moxie 500ml (purple label) is our premium early-harvest EVOO, 100% cold-pressed — born to be savoured. The Moxie 750ml (yellow label) is our everyday cooking EVOO — born to cook. A traditional extra virgin olive oil, harvested in December.

Both are real Extra Virgin. No tricks.

Early harvest means the olives are picked before they fully ripen, typically in October or November. The result is an olive oil with higher concentrations of polyphenols and antioxidants, a more intense flavour with fresh, grassy notes, and greater health-protective properties. It is the premium tier within extra virgin olive oil — exactly what we bottle in Moxie 500ml.

Yes — and it's actually the best option. EVOO has a smoke point of 190–210°C, more than enough for proper frying. Contrary to popular belief, it handles heat well and retains its antioxidant properties far better than refined seed oils. For everyday cooking and frying, Moxie 750ml is your go-to.

Moxie olive oil has a shelf life of 18 to 24 months from the bottling date. To keep it at its best: store away from direct light (the opaque bottle already helps), away from heat sources, and with the cap tightly closed. Once opened, consume within 2–3 months to enjoy the full flavour and health properties.

Moxie 750ml has an acidity below 0.8%, which is the legal maximum for any extra virgin olive oil. Moxie 500ml early harvest has an even lower acidity. The lower the acidity, the higher the quality and freshness of the oil.

Our oil is produced in Jaén, the heartland of the Picual variety — the most widely cultivated olive in Spain and the world. Picual is prized for its stability, high polyphenol content, and robust flavour with fruity notes, a pleasant bitterness and a characteristic peppery finish. It's the ideal variety for both finishing and cooking.

Because chefs have been using squeeze bottles for years — and for good reason. Total control over how much you use. No spills, no waste. Just the exact drizzle you need, exactly where you need it.

Of course! Remove the cap, give it a rinse, and toss it in the plastics bin. We do things right — including for the planet.

No. Colour varies depending on the harvest, the olive variety, and the time of pressing. A great oil can be more golden or more green depending on the season. What really matters is the flavour, the origin, and how it's produced — and that's crucial.

The terms "mild" and "intense" you see on supermarket bottles have no legal meaning. They are refined oils — low-quality oils that have been chemically processed to remove defects in flavour, smell and colour. In the process, almost all the polyphenols, antioxidants and health properties of the original oil are lost. "Mild" simply has less residual flavour than "intense." Neither is Extra Virgin. They are industrial oils dressed up in decent packaging.

The difference starts at the source and doesn't stop there. Most supermarket olive oils are blends from multiple countries, refined, with opaque traceability and unknown harvest dates. Moxie comes from a single estate — Finca La Condesa, Jaén — with over 100 years of history, early harvest, cold-pressed and unblended. It's the equivalent of comparing freshly squeezed orange juice with a carton of concentrate. Both say "juice", but they have nothing in common.

Olive oil acidity measures the percentage of free fatty acids present in the oil, and is a direct indicator of the quality of the olives and the extraction process. It has nothing to do with a sour taste — you won't notice it on the palate. EU law establishes that an Extra Virgin olive oil cannot exceed 0.8% acidity. The lower, the better: it means the olives were in perfect condition and the process was fast and careful. Moxie 750ml has an acidity below 0.8%; Moxie 500ml early harvest is even lower.

EVOO is the cornerstone fat of the Mediterranean diet, and the science backs it up. Its main benefits: cardiovascular health — oleic acid (omega-9) helps maintain healthy cholesterol levels; antioxidant effect — polyphenols fight oxidative stress and inflammation; cell protection — rich in vitamin E; and better digestion than other oils. The benefits are greater the fresher and higher-quality the oil — which is why an early-harvest EVOO like Moxie 500ml, with its higher polyphenol concentration, is the option with the most health properties.

It's a practice with growing scientific support. Taking a tablespoon of EVOO on an empty stomach can benefit digestive health — it stimulates bile production and improves gut transit; nutrient absorption — polyphenols are better absorbed on an empty stomach; and may help reduce inflammation thanks to oleocanthal, a compound with effects similar to ibuprofen. To get the most out of it, the ideal choice is an early-harvest EVOO with high polyphenol concentration — like Moxie 500ml. One tablespoon in the morning. Simple.