Verde Puro – Modern olive oil with deep roots in Andalusia

Verde Puro was founded in 2019 by Pedro Expósito Checa with a clear purpose: to combine traditional craftsmanship with modern innovation. The company is among the newer players in the Spanish olive oil industry, but the ambition is clear – to deliver an oil where quality, differentiation and sustainability are central values.

Philosophy: Taste and knowledge go hand in hand

At Verde Puro, it is not only about selling olive oil, but also about educating the consumer. There is a big difference between olive oils – both in flavor profile and application – and this knowledge Verde Puro aims to make more accessible. By creating transparency and communicating usage scenarios, the company aims to elevate both the understanding and use of olive oil in the kitchen.

Jaén – home of the world’s finest Picual olives

Verde Puro is based in Torredelcampo, in the heart of the Jaén province in Andalusia – one of the world’s most recognized regions for olive oil production. Here, Picual olives are primarily cultivated, known for their high concentration of antioxidants and distinctive green flavor notes.

Picual is the focal point of Verde Puro’s oil and is selected for its stability, long shelf life and intense character, making it suitable for both hot and cold kitchens.

Modern technology in a traditional setting

The company’s almazara (olive oil mill) is built with the latest pressing technology, ensuring gentle and efficient extraction of oil with high flavor intensity and preserved nutrients. The entire process – from harvest to bottle – is carefully controlled to ensure consistent quality.

Sustainable olive cultivation

Verde Puro prioritizes efficient resource utilization and actively works with sustainable solutions in the field. Irrigation is only used where necessary and is managed via moisture sensors and satellite images that monitor the water needs of each individual tree. When irrigation is used, it is exclusively done through drip irrigation, which minimizes waste and maximizes efficiency.

This approach makes it possible to cultivate olives responsibly while protecting both soil and climate.