September 24, 2025
3 minute read
In southern Spain, where olive trees have helped shape the land and culture for millennia, sits the tree-studded estate of Basilippo — a family-run, award-winning olive oil producer that offers visitors a behind-the-scenes glimpse into the artistry, tradition, and approach behind their oil production.
We spoke with Basilippo’s Isaac Martin, who offered an inside look at the craft and passion behind their liquid gold and revealed what a visit on tour is all about.
Built in 1795 and acquired by the Morillo family in the early 1900s, Basilippo’s estate currently consists of three plantations and 15,000 olive trees across three varieties: arbequina, picual, and manzanilla.
But the legacy of Spain’s olive oil began long before Basilippo’s story — and modern civilisation — was born. It’s believed the Phoenicians introduced olive trees to Iberia sometime around 1100 BC, and ancient Greeks and Romans further contributed to the early spread of olive farming across the peninsula. By the time of the Roman Empire, the province of Baetica, located in modern-day Andalusia (encompassing southern Spain), was a major supplier of olive oil to Rome.
Today, Spain is the world’s largest producer and exporter of olive oil, responsible for over 45% of global output. Andalusia alone accounts for roughly 75% of the country’s production, with its sun-drenched groves and ideal climate creating robust, full-bodied oils. It’s here that you’ll find Basilippo’s groves.
At Basilippo, olive oil is so much more than a kitchen staple. As Martin says, “Olive cultivation and extra virgin olive oil production is a family passion. Basilippo is one of Spain's pioneering olive oil mills in the production of premium and signature olive oils.”
And whilst some of that passion is born from tradition, it isn’t all that goes into their award-winning product. “Basilippo focuses its work on quality, not tradition,” says Martin. “I mean, during the visit we try to dispel false myths and legends about olive oil, whilst educating travellers to differentiate between a good product and a bad product. Of course, for us respect and individual care for each tree throughout the year is essential: it's what we call ‘talking to the olive tree,’ as we have done in southern Spain for centuries.”
Basilippo’s exceptional olive oil doesn’t come from automation and machines, but a careful and precise craft. As Martin explains, it involves “extracting the juice from the olive without any defects and maintaining all its freshness and complexity from the olive tree to the bottle. It is a completely natural process, almost artisanal despite technological advances.”
Martin also notes that the level of quality begins with the harvest. “Harvesting is a magical moment. It must be done carefully and quickly to produce a unique oil. The harvest in Basilippo takes place between late September and mid-October, lasting just three weeks.”
For travellers, a visit is more than a tasting. It’s a moment of connection: to the culture, the craft, the flavours, and the locals who work there. And that connection is something the team at Basilippo looks forward to.
Reflecting on the most rewarding thing about his work, Martin answers, “Sharing our passion for EVOO with travellers from all over the world and constantly hearing them say, ‘This is one of the highlights of the tour.’”
And when guests leave with a bottle, they’re not just taking home a product, but something Martin hopes improves their daily lives and is shared with friends and family.
Ready to experience it all yourself? Visit Basilippo on Exploring Iberia: Southern Spain to Coastal Portugal or Journey Through Spain: Madrid to Barcelona, and uncover the story behind this cornerstone of Spanish cuisine.
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