The Olive Oil
market is broken
The olive oil industry is not what it seems. Supermarket shelves are packed with bottles claiming to be “extra virgin”, “cold-pressed”, “authentic”... In reality you get untraceable blends from old oils, shipped across borders, and stripped of flavor and nutrients. Freshness? Rarely guaranteed. Transparency? Non-existent.
The truth? Most people are overpaying for low-quality, industrially refined oil that doesn’t deliver the flavor, freshness, or health benefits they think they are paying for. It’s marketing dressed up as tradition. And don't even get us started about seed and vegetable oils...
At Cabra, we’re here to fix that.
THIS is HOW
WE DO IT
STEP 1
Order
get your Cabra starterkit
This package provides everything you need to enjoy our olive oil. Gorgeous ceramic bottles and cans that keep your delightful extra virgen olive oil ultra fresh
STEP 2
Fill
fill those ceramic bottles
Each can contains precisely enough to fill a bottle. Pour the Drizzle in the blue bottle and the Sizzle in the beige bottle. You got this!
STEP 3
SPLURGE
get down to business
The Drizzle turns you into a chef and gives that final touch to every dish. The Sizzle is your cooking partner in crime and designed for daily life in the pan.
STEP 4
REPEAT
never run out of olive oil again
Our refill cans show up right on time. Never worry about running out of great olive oil.
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A word About our 100% Extra Virgin Olive Oil
We’ll just say it: no more sh*tty olive oil for you. Never ever again. Great olive oil should be part of your every day life.
Period. You can thank us later!
100%
Extra Virgin & Extra Fresh
No blends. No shortcuts. Just extra virgin olive oil from one place only: a D.O.P. region in Andalucía. Your olive oil is picked, pressed and canned all in one go.
SUPERb
taste
High in polyphenols, low in acidity & peroxides.
Good. Stuff. Only!
FUSS-FREE
Deliveries
It's easy to adjust, always on time, and uncompromising in quality. Not another monthly expense!
You pay for what you actually get, when you actually need it.
natural
ART
Beautiful ceramic bottles, meant to be kept and refilled by our artistic, recyclable cans.
Fresh drip for your fresh drops!
SIZZLE & DRIZZLE
Both of our oils are exceptional, but each has its role: one built to take the heat, the other made to finish and shine at the table. Both are 100% extra virgin, both lab-tested. Just crafted for different moments in your kitchen
CABRA VS. THE REST
SPILLING THE OIL BEANS
Supermarket
DELI
Vegetable or seed oils
Top quality
100% extra virgin, healthy & labtested
Refined, blended, twisted
Some are, most aren't
Who says quality matters?
Single Origin
Always
No way
Mostly
Where does this even come from?
Packaging
Extraordinario
Ordinarily boring
Not bad
No comment...
Refills & Membership
You bet
Single use only
Rarely
Never ever
Price
€€€
€€
€€€€
€
good times. good food. great olive oil.
FAQ
Pressing matters. We’ve gathered your most common questions. Still curious, or something keeping you up at night? Just drop us a message. We love talking oil.
We’ll give it to you straight, and to back it up you can watch this “Keuringsdienst van Waarden” episode. Spoiler: “you are being screwed”! https://kro-ncrv.nl/keuringsdienst-van-waarde-olijfolie
Extra virgin olive oil (aka EVOO) is the highest grade of olive oil. The MVP of olive oil, the GOAT! Cabra! It’s made by cold-pressing olives and extracting the oil without any high heat or solvents, and it has to meet strict standards: very low acidity (≤ 0.8%) and no sensory defects. It’s essentially pure pressed fruit juice from olives, containing all the flavor, aroma, and beneficial compounds. No additives! Other olive oils on the market (often labeled just “Olive Oil”, “Pure Olive Oil”, or “Mild Olive Oil”) are typically chemically refined oils. They tend to be blends of refined oil with a small percentage of virgin or extra virgin oil to give some color or taste. These oils have higher acidity allowed, virtually no olive aroma, and a more neutral taste. In summary: EVOO is unrefined, full of flavor and antioxidants, whereas regular “olive oil” is refined and milder. If it’s quality and health you’re after, stick to EVOO – that’s why we only offer you extra virgin grades.
Not really. There’s a huge difference in what’s labeled “Extra Virgin Olive Oil” (EVOO). A recent test in Belgium on 32 bottles sold as “extra virgin” showed that 20 of them didn’t meet the standards. One bottle didn’t even contain olive oil—it was sunflower oil with additives. With Cabra you're assured of the good stuff.
We craft 100% extra virgin olive oil pressed at the source and bottled fresh. By working directly with family farmers and canning in Spain, we cut out the big corporations and bring our oil straight to you.
To protect what’s inside, we package exclusively in cans. Unlike glass, they completely block light and air — the two things olive oil hates — keeping it at peak freshness until the very last drop. And unlike plastic ... well, do we really have to go there?
Because our olive oil is truly top quality. How do we know? It’s tested by independent labs that check for polyphenols (health benefits), peroxides (freshness and shelf-life), and acidity (freshness linked to quick processing). On all of these, we consistently score in the premium class. You’ll find more details in the other FAQ sections below.
Our oil is proudly born in Andalusia, Spain, from a family-run grove in the D.O.P. Sierra de Cazorla. It's a rugged, untamed landscape renowned for some of the finest olive oil in the world. We work hand in hand with our partner farmer, who cultivates organically and harvests by hand at peak ripeness each season.
By sourcing from a single origin (never blending across borders) we guarantee consistency in flavor, quality, and authenticity, with a direct connection to the land itself.
By the way: did you know Spain alone accounts for around 45% of the world’s olive oil production? And Andalusia is its primary olive heartland!
Yes. Every batch of our olive oil is independently lab tested to ensure quality and authenticity. Every batch is basically asked to “prove itself”. We verify all the key chemical parameters for extra virgin grade – for example, free fatty acid level, peroxide value, UV absorption. We also measure the polyphenol content and other antioxidants in the oil. When we claim our oil is premium extra virgin, the science backs it up. We’re working on a way to present the labtest of each batch on our website to increase our transparency. To us this is not something that sets us apart but a table stake.
Yes, factually it is. But cold pressed is a marketing gimmick. As long as you're buying legit Extra Virgin Olive Oil you're in the green. Because legit EVOO is always cold pressed. Only the supermarket "mild" or "classico" bad stuff is not cold-pressed but heated and chemically refined up until a point it basically has nothing to do anymore with olive oil.
Do I really need to use subpar quality olive oil labeled as “mild”? Factually, it is all BS. Any extra virgin olive oil can be used for seasoning (cold), any extra virgin olive oil can be used for cooking (hot). The only thing you can’t do is cook with unfiltered olive oil because the residues will get burnt.
It’s simple. Both Drizzle and Sizzle can technically do it all — but tossing your finest oil into a hot pan is a bit of a waste. You won’t get to enjoy its full character. That’s why Drizzle, with its bold early-harvest flavor, is meant for finishing, while Sizzle, softer and more versatile, shines in cooking. There’s also an economic reason: Drizzle is more costly to produce, which is why it naturally comes at a higher price point than Sizzle.
In simple terms, polyphenols are a type of antioxidant. In olive oil, polyphenols contribute to the oil’s stability (they help it stay fresh longer) and are largely responsible for its well-known health benefits (like anti-inflammatory and heart-protective effects). They’re also what give high-quality extra virgin olive oil its distinctive bitter and peppery taste notes. So, when we talk about a high-polyphenol olive oil, we mean it’s an oil rich in these healthy antioxidants.
Very high. The polyphenol content in olive oil is measured in milligrams per kilogram (mg/kg), and our oil from the latest harvest contains approximately 500 mg/kg of total polyphenols for Drizzle and 300 for Sizzle.
For comparison, EU regulations require a minimum of 250 mg/kg to make an EVOO-related health claim. In reality, many standard “extra virgin” oils range between 100 and 250 mg/kg (and industrial oils are often much lower). So our oils are truly top notch. Our Drizzle, an early harvest oil, significantly exceeds this threshold. This is thanks to the olive variety and harvesting at the peak of polyphenol content. In practice, this means that Drizzle has a distinctly spicy bite (a characteristic of high polyphenol content) and offers robust antioxidant benefits. But Sizzle is also really rich in polyphenols, far better than your average supermarket extra virgin.
We conduct laboratory tests on each batch to verify these values. If you are looking for olive oil rich in polyphenols, ours certainly meets the requirements for both Sizzle & Drizzle.
No—and that’s exactly why oil quality changes over time. Research shows polyphenol content drops by 46% over 12 months (link: https://pmc.ncbi.nlm.nih.gov/articles/PMC7923275/).
That’s why we—and many experts with us—believe extra virgin olive oil should start at least at 500 mg/kg. This way, even after six months, you’re still enjoying the full quality and health benefits.
That’s why we—and many experts with us—believe extra virgin olive oil should start at least at 500 mg/kg. This way, even after six months, you’re still enjoying the full quality and health benefits.
Peroxides measure how fresh extra virgin olive oil is. A low peroxide value means little oxidation has occurred. That not only guarantees freshness but also longer shelf-life. EU standards require EVOO to be under 20 meq/kg. Our Sizzle is at 5.5 and Drizzle at 4.1. For us, quality is a table stake.
Want to read more? https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32016R2095&from=EN#:~:text=1,1%29%20%E2%80%94%20%E2%80%94
Acidity in olive oil is one of the key factors that proves whether an olive oil is truly extra virgin. The higher the acidity, the more the olives were damaged or fermented during pressing. A low acidity shows healthy fruit and fast processing. To qualify as extra virgin, oil must stay below 0.8% acidity. Ours measures at 0.23% for Sizzle and 0.26% for Drizzle. In supermarkets, many so-called extra virgins exceed this threshold, meaning you’re not always getting what you pay for. Don’t just take our word for it—the International Olive Oil Council agrees: https://www.internationaloliveoil.org/wp-content/uploads/2019/11/COI-T.15-NC.-No-3-Rev.-13-2019-Eng.pdf#:~:text=2,this%20category%20in%20this%20standard
Oh yes they are! In fact, cans are one of the best packaging options for olive oil. They completely shut out light and significantly limit air exposure, which helps the oil stay fresh longer. Our cans are food-grade and non-reactive, so they won’t affect the flavor. They’re also tough (no risk of shattering) and lightweight. Bonus: tin is highly eco-friendly – it’s lightweight for shipping and recycles forever with no loss of material quality. In short, storing olive oil in cans is a smart choice for quality and sustainability. Fact: the can is our canvas, we use it to bring you a fresh painted design on every delivery you receive!
Ah, our ceramic decanters! They not only look gorgeous on your counter, but they’re super functional too. The bottles block out all light and keep the oil in a stable, cool environment. They are food safe, made from natural materials, durable and the sprout is airtight. Fact: the Romans used ceramics to ship their olive oil from Spain to Rome. So why reinvent the wheel?
There is a best before date on the bottom of the can. We can’t imagine you finishing your oil after this date, but if you do: just smell, look and taste. Opened cans and oil in your ceramics won’t go bad easily but it’s best to finish them between 3-6 months after opening for optimal taste and antioxidant retention.
Not certified (yet). We're working on getting our SCAL certification. In the meantime we work with a family farm we trust and rigorously test every batch to ensure it’s free from pesticides and heavy metals.
That kick comes from polyphenols—specifically oleocanthal. Never heard of it? No worries. Oleocanthal is a polyphenol with anti-inflammatory effects, working in a similar way to ibuprofen—only 100% natural. Some researchers even suggested this compound might be the holy grail in explaining why the Mediterranean diet is so healthy. Wanna read more: https://www.sciencedirect.com/science/article/abs/pii/S135964461400422X.
We introduced the membership (subscription) model to ensure you always have fresh, high-quality olive oil when you need it, with zero hassle. Olive oil is at its best when it’s fresh, and a subscription allows us to ship you the best oil whenever you need it. It’s also about convenience and consistency – no need to remember to reorder each time. We’ll ensure it tastes and looks fresh!
Don't panic! If you run out early, we’ve built in flexibility to keep your oil supply flowing strong: login and bring forward your delivery date. It’s as easy as that.
Click Member Login.
Manage your subscription.
Check your details and change your delivery dates.
Manage your subscription.
Check your details and change your delivery dates.
Sure you can. Great idea, your loved ones deserve the best. Reach out to us and we’ll get you sorted!