What makes the Best Extra Virgin Olive Oil? Over the years, we have received almost a thousand samples of olive oils. As consumers, we are all lucky to have so many amazing options for extra virgin olive oil. We find that many high-end olive oils tend to compete for the most bold, spicy, green flavor, and aroma. Its profile is great on its own, with bread, on fish, or with many other applications. To stand out, an olive oil must be made with attention to detail. Merula is an elegant oil with hints of green apple and tomato, with a bit of spice. Currently used by many restaurants around the world, boasting Michelin stars, Merula is an award-winning blend of Arbequina, Hajiblanca, Picual, and Marisca Spanish olives. Arbequina and Hajiblanca provide spice; Picual adds a buttery mouth feel while Marisca is a rare olive only grown in Extremadura, which gives the oil its unique identity with traces of almonds, fruit, grass, and a hint of spice. The Marisca is a low yielding olive that imprints the town’s identity on this olive oil. Considering there are thousands of olive varietals around the world, we appreciate a producer that embraces their local cultivars. Single varietal may be a good idea for wine or chocolate but not truly for olive oil. To make Merula, olives are only picked at the optimal ripeness with a blush of red, and the same trees might be picked several times. These olives are crushed onsite within minutes of being picked. The oil extraction is contained in a system under vacuum without oxygen continuously till the oil is bottled. For all of these reasons, we feel Merula is one of the Best Extra Virgin Olive Oil.