O-Med, a prominent producer of high-quality Spanish olive oil and vinegar, is run by Paula and Juan de Dios, who are fourth generation olive cultivators. In 2004 they acquired an oil mill and farm in Ácula, a small town near Granada, where they continue their family’s legacy of olive oil production.

The secret to their exceptional olive oil lies in their focus on early harvest olives, handpicked during a narrow timeframe in October. In pursuit of a superior product with maximum flavour, O-Med willingly forgoes larger yields, an approach that has won them numerous prestigious awards both nationally and internationally.

Sustainability is key in their business model. With efficient agricultural planning they transform waste from the pruning and production process into fertiliser, continuously monitor tree and soil health, and optimise water usage. O-Med play an active role too in regional projects to enhance local biodiversity and are leaders in green energy, extracting and incinerating olive pits to generate electricity for the mill.

O-Med also specialises in vinegars, produced using organic wines and the Schützenbach method. Each vinegar variety embodies elegance, distinction, and a robust yet gentle acidity.

O-Med’s accolades are many and attest to O-Med’s unwavering commitment to quality and excellence.