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Recovering an old olive grove after decades of abandonment, we found olive varieties that had not been catalogued until now. Among these varieties there is a very special one, especially for milling, which opens for the first time the possibility of enjoying a unique blend almost forgotten by time. Along with these particular varieties, Hojiblanca, Zorzaleña, Verdial Vélez Málaga, Manzanilla Aloreña and various kinds of wild Acebuchina predominate. Our diversity of olives makes it possible to obtain a very complex oil that gives off aromas of freshly cut fresh grass, artichoke and tomato with notes of almendra.Estos attributes are perceived intensely to have been harvested the olive at its optimum time and in processing conditions of low temperature. Organic productionCulture system of an autonomous farm based on the optimal use of natural resources, without using synthetic chemicals or genetically modified organisms modificados.Sandro Gamazo, grandnephew of Alfonso de Hohenlohe, launches an organic olive oil in Istan that aims to repeat the success of his great uncle in the Cortijo de las Monjas.in the mouth, it presents medium intensities of spicy and bitter, which makes it a balanced oil. The olives are milled every day of harvest, thus preserving its organoleptic and physical-chemical properties intact. The latter include polyphenols, largely provided by the Acebuchina, making this olive 'juice' unique.100% wild Acebuchina.