Just five years ago, a group of neighboring farmers in Sierra de Cazorla, Spain decided to work together and produce high-quality olive oil with respect for the environment.

Since then, their Dehesa de La Sabina monovarietal Picual has garnered critical acclaim including, this year, the Best in Class Award at the 2017 New York International Olive Oil Competition.

The members of La Olivilla are determined to do more than creating a world-class product, however. They are showing their community a better way to farm that restores nature's delicate balance and setting an example for a new generation.

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