A Trip to Córdoba: Visiting Nuñez de Prado

Nestled in the olive-rich region of Baena, where groves stretch endlessly across the landscape, lies the historic almazara of the Nuñez de Prado family. For seven generations, this family has dedicated themselves to the craft of olive oil production, preserving traditions while embracing sustainable farming practices. Their mill, built in 1795, is a stunning example of Andalusian architecture, with its white walls, albero-coloured window frames, and a big courtyard. 

Pioneers in Organic Olive Oil

Today, Felipe, the seventh generation, continues the family tradition. The estate encompasses 700 hectares of organic land, with more than 165,000 olive trees bearing Picual, Picudo and Hojiblanca varieties. Unlike intensive espalier farming, these trees are individually planted, allowing each to thrive naturally. It takes five years for an olive tree to bear fruit; every two years, the trees are pruned to allow air and sunlight to penetrate the canopy. The pruned branches are chipped and returned to the soil, enriching it, while grasses and wildflowers are left to grow, fostering a thriving ecosystem for insects and birds.

Núñez de Prado was the first olive oil to receive organic certification in Spain in 1990. Although the estate has produced olive oil since 1795, it wasn't until 1986 that the three brothers - Paco, Andrés and Felipe, made the bold move to pioneer high-quality organic oil. 

It was the late Andrés, an agricultural engineer, who recognised that the increased use of pesticides in Spanish agriculture left a residue in the olives, and so he drove the conversion to organic farming, bringing together traditional techniques and innovative technology. Now, the estate is recognised all over the world for the family's dedication to purity and perfection, and they have achieved PDO (Protected Denomination of Origin) status.

The Art of Olive Oil Production

The process begins with carefully cleaning and washing olives, which are then crushed under the weight of three massive 1.5-ton conical stones. The resulting pulp is transferred to a tank, where the precious Flor de Aceite—the “flower of oil”—is naturally released by gravity without mechanical pressure. This first, delicate extraction is prized for its purity and flavour.

The process is different for the extra virgin olive oil, which you can find in their beautiful yellow tins. Twelve kilos of olive pulp are layered between soft plastic trays replicating the esparto grass mats used in the past. These trays are stacked up to four metres high, and gentle pressure is applied from below, extracting the oil without disrupting the paste. The oil is stored in stainless steel tanks, maintained at 20°C to preserve its quality, and only bottled to order.

A Taste of Andalusian Excellence

Prado Estate XV Olive Oil, PDO: Organic cold pressed oil with notes of Cox’s apples and floral aromas on the nose, complex flavours with hints of fresh almond and citrus and a bitter, slightly spicy finish. Made from a blend of Picual, Picudo and Hojiblanca olives.

An excellent all-round olive oil, great in a vinaigrette or for delicious tomato sauces.

Prado Estate XV "Flower" Olive Oil, PDO: An organic, unfiltered, unpressed olive oil, intensely flavoured with an aroma of passion fruit with floral hints and notes of green olive, orange and apple on the tongue, followed by a long, peppery finish. Made from a blend of Picual, Picudo and Hojiblanca olives.

At its best simply drizzled over steamed vegetables or to finish a chilled soup.

So, the next time you taste Nuñez de Prado’s olive oil, take a moment to appreciate the rich history, dedication, and sustainable practices behind it. It’s a true celebration of Andalusian heritage.

"The earliest and purest memory I have is the smell of freshly prepared olives on entering the mill with my father. It was a smell full of fragrance, innocence and purity and it is engraved forever in my memory. My dream is that the paradise of the olive grove, the greatest magical forest planted in the history of mankind, becomes a kind of cultural and geographical heritage, because it is a source of wealth and health and helps to prevent desertification. My dream is that it becomes almost eternal, that this landscape will not change and that it will always be a source of human nutrition." Francisco Núñez de Prado (known as Paco).