In September 2024 Western North Carolina was hit by Hurricane Helene and I found out that I had lost my job due to the storm. I wasn't sure what to do next, and I was texting my Spanish friend who is like a brother to me. His family has owned an olive farm for many years, but he had just started to press his own olive oil a year before, pressing only the highest quality olives on his farm, and he invited me to come experience the harvest first hand. I got to see how olives are harvested, pressed, filtered, and bottled.
It wasn’t pressed in some massive facility and stored in storage tanks that bake in the sun. It came from a small farm tucked against the Sierra Nevada mountains, harvested by hand, pressed the same day. The kind of oil that never sees a supermarket shelf in the US.
Sierra y Sol was born from that experience. We import small-batch, early-harvest extra virgin olive oil directly from people we know—family farmers. Random olive oil comes from a single estate near Granada,
straight from the mountains of Southern Spain to your kitchen.