A slice of sourdough bread, a ripe tomato, a quality anchovy or a mature cheese can be completely transformed by a generous drizzle of extra virgin olive oil. That is the most immediate answer to why choose extra virgin olive oil: it is not a neutral fat, but an ingredient capable of bringing character, freshness and depth to the table. And when it comes from a quality-driven Spanish olive mill, it also tells a story of terroir, olive variety and craftsmanship.