Acclaimed chef Monica Galetti, from Mere in London’s Fitzrovia and formerly of Michel Roux Junior’s Le Gavroche, says “the flavour and quality of Picualia oils captured my attention from the first tasting.” She therefore uses it “in everything from dressing to cooking or simply as a dip for bread. It’s such a versatile ingredient.” In a limited-edition collaboration with Picualia, Monica Galetti has selected the First Day of Harvest Gold Reserve, an immensely vibrant extra virgin olive oil. Startlingly green and brimming with antioxidants and health benefits, this intensely pure olive oil displays notes of freshly mown lawns, tomatillo, tomato vines, stuffed vine leaves, artichoke, Granny Smiths and the aromatic sap of fig trees. Drizzle it onto your dinner with the artistic flourish of a celebrity chef. When you think of olive oil, the mind often wanders to the gnarled groves of Italy and Greece. But when it comes to this golden nectar, Spain creates three times as much as those two combined. And 70% of that production comes from Jaén in Andalusia – east of Córdoba and north of Granada – making it the world’s most important olive region. Here Harvey Nichols discovered a group of olive oil artisans who are revolutionising the game. Picualia’s name is taken from their favourite olive cultivar, Picual, which is prized for its high oil and antioxidant content. The oil from this variety also has a very high smoke point, making it great for cooking. Picualia is a multi-award-winning cooperative whose sustainable olive oils pick up prizes for fun, and their environmentally friendly facility was crowned the Best Oil Mill by the Spanish Association of Olive Municipalities. Loved by many of Spain’s top chefs, Picualia is now amassing a loyal following over here.