O-Med

O-Med - Premium Andalusian Olive Oil & Vinegar Since 2010
Founded in 2010 by Juande and Paula, O-Med took on the family's olive groves and mill in Ácula, a small town in the Granada province of Andalusia, Southern Spain. What began as a family enterprise has grown into a producer known for combining traditional Andalusian olive cultivation with careful, modern production - cold-pressing each harvest quickly to capture as much aroma and complexity as possible.
O-Med produces two single-varietal extra virgin olive oils. Picual, Spain's most widely grown olive, gives a bold, intensely fruity oil with flavours of cut grass and aromatic herbs and a genuine peppery finish - it pairs well with meats, tomatoes, full-bodied cheese, soups, stews and pasta. Arbequina is the gentler of the two, smooth and mild with notes of green banana and apple, better suited to delicate fish, salads, and even desserts and cakes.
Alongside O-Med's flagship range sits Molino, made from the same Picual olives and the same family's groves, but harvested slightly later in the season (typically mid-November) rather than on the earliest picking days. Where O-Med's oils are picked early to maximise aroma and intensity, Molino is a more accessible, everyday expression of the same variety - still genuinely single-estate, just built for regular use rather than as a showcase bottle.
For a limited window each year, O-Med also releases Novo Picual First Day Harvest - a small-batch oil pressed from the very first Picual olives of the season, when their polyphenol and chlorophyll content is at its peak. It's a deep green, intensely peppery oil best used as a finishing oil rather than for cooking, and is only available seasonally from November while stocks last. It's also sold in a gift-ready presentation box for anyone looking to give it as a present.
O-Med's vinegar range is made using the same care as its oils: a sweet, floral Moscatel wine vinegar aged in oak barrels; an aged Chardonnay wine vinegar made using the slow, traditional Schützenbach method; and a Cabernet Sauvignon red wine vinegar aged for 12 months in French oak barrels. Each is noticeably smoother and more complex than a standard supermarket wine vinegar, and each is versatile enough to be used well beyond a simple dressing.

You'll find O-Med's Picual olive oil in action in our recipe for Cantabrian Anchovies with Red Peppers, Garlic and Extra Virgin Olive Oil, a simple Spanish tapas dish that relies entirely on the quality of the oil.
Shop the full O-Med range online with UK-wide delivery, or visit our warehouse shop to browse in person and get advice on choosing the right oil or vinegar for your kitchen.