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.
A word About our 100% Extra Virgen Olive Oil
We’ll just say it: no more sh*tty olive oil. Ever again. Great olive oil should be part of your every day life. You can thank us later.
100%
Extra Virgin & Fresh
No blends. No shortcuts. Just extra virgin olive oil from one place only: a DOP region in Andalucía. Your olive oil is picked, pressed and canned all in the same season.
ART
is our olive oil
Beautiful ceramic bottles, meant to be kept and refilled by our artistic, recyclable cans. Fresh drip for your fresh drops.
FUSS-FREE
Service
Our olive oil membership is the thing you always wanted but could never find: easy to adjust, always on time, and uncompromising in quality.
ALWAYS
Good oil. good times.
Enjoying life often comes down to appreciating the small moments - like dipping [insert any food] into our quite delightful olive oil.
OUR 2 OLIVE OILS: SIZZLE & DRIZZLE
Drizzle is picked early in the season (October), when olives are still young and full of character. Bold in flavor, rich in antioxidants — made to finish, not to fry. Sizzle is harvested later (November to January), when the olives have mellowed. Smooth, balanced, and versatile — your go-to for everyday cooking. Together? They’re the flavor power couple you didn’t know you needed
Supermarket
DELI
Vegetable or seed oils
Top quality
100% extra virgin olive oil
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.
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.
We craft 100% extra virgin olive oil, cold-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?
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.
Cold-pressed olive oil is extracted without heat, preserving its natural flavors and nutrients. This method ensures a higher quality product compared to oils extracted with heat. It results in a richer taste and better health benefits.
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 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. Polyphenol content in olive oil is measured in milligrams per kilogram (mg/kg), and our latest harvest oil comes in around 400 mg/kg of total polyphenols. For context, the EU regulation for a health claim requires at least 250 mg/kg – anything above that is considered “high in polyphenols”. Many standard extra virgin oils hover in the 100-250 mg/kg range (and industrial oils often much lower). Our early-harvest oil, thanks to the olive variety and harvesting at peak polyphenol time, significantly exceeds that threshold. In practical terms, that means our oil has a pronounced peppery bite (a hallmark of high polyphenols) and delivers robust antioxidant benefits. We do lab tests on each batch, so these numbers are verified. If you’re looking for polyphenol-rich olive oil, ours definitely qualifies.
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.
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.
Sure you can. Great idea, your loved ones deserve the best. Reach out to us and we’ll get you sorted!
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