In my village of Monte Lope-Álvarez, life revolves around the production of Montetucci olive oil. But it wasn't always this way. While the village has always been a farming community, the landscape shifted dramatically in the 18th century when the surrounding fields were handed over to the olive groves we see today. Prior to that, the area was in fact famous for its fruit trees—a history still etched into the village map. I live on Calle de los Fruteros (Fruit Sellers Street), a name that serves as a daily reminder of a time when these hills were filled with orchards rather than olives.

What’s in a Name? The Origins of Montetucci Olive Oil

You might wonder about the name Montetucci. It is a clever nod to both the present and the ancient past. It combines "Monte" from our village, Monte Lope-Álvarez, with "Tucci"—the Roman name for the nearby city of Martos. In one word, it captures the geography of our hills and the two thousand years of history that have soaked into this soil.

Even in this land of ancient tradition, the Montetucci mill stands out. This isn't just another mill; it’s a modern, environmentally conscious project. Local lore suggests the mill was only granted planning permission on the condition it remained 80% solar-powered. It fits the spirit of the place perfectly—clean, intelligent, and focused on the flavour of the fruit.

The 5-Litre Ritual at the Mill

When my kitchen pantry starts looking bare, I don't head to the supermarket. I wander down to the mill to find Amador, the manager, with Issy waiting patiently in the van. There’s something deeply satisfying about the ritual: catching up on village news while he fills my 5-litre bottle of unfiltered olive oil straight from the source.

Last time, I went for the unfiltered variety. It is not everyone’s cup of tea—it’s cloudy, intense, and carries a raw, rustic heart—but for me, it is the soul of my cooking. It has a bold, peppery finish that stands up perfectly to the fresh seafood I bring back from the markets in Martos or Baena.

Searching for the Early Harvest Oil

I am due for a refill this week. My hope is that Amador still has some of the Early Harvest (Cosecha Temprana) green oil. It’s made from the very first olives of the season, yielding an oil that is vibrantly green and packed with antioxidants. It is the secret ingredient in my baked spider crab and the foundation of every seafood dish I develop here, 160km from the coast, using this exceptional Montetucci olive oil.

Whether I am drizzling it over a monkfish recipe or using it to bind the delicate meat of a baked spider crab, this oil is the silent partner in my kitchen. It is the taste of the Sierra Sur, bottled by the sun and delivered by a friend.

Wonky photos, proper food, genuine adventures — The Flexible Chef

Footnote: I live in the village of Monte Lope-Álvarez, nestled in the olive groves of Jaén, Andalucia. Although I am 160km from the coast, my kitchen thrives on the fresh daily catch and the world-class unfiltered olive oil produced right here at the Montetucci mill.