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At the start of the 21st century, a silent revolution began in the Spanish province of Jaen. A land of olive groves since Roman times, when this province supplied the Empire, it has gradually become the world’s largest olive oil producer. But that mass production has focused more on quantity than quality and has failed to highlight the value of its extra virgin olive oil. Only recently, in the last few years, has a group of talented entrepreneurs set out to prove that the most symbolic of its varieties, Picual, can be used to produce an extra virgin oil that is just as good, if not better, as any other olive oil in the world.


It was a question of changing old habits and persuading the markets and consumers. This documentary shows the challenges that this revolution had to overcome, the difficulties that its protagonists faced, through the eyes of Jaen’s olive world, the cooks who witnessed the gastronomic revolution, as well as entrepreneurs and consumers, allowing us to discover the rich heritage of olive oil, a product which, despite being far less famous than wine, could compete with it in the depth of its taste and the debate it generates.


The documentary also uncovers the inner world of this important product, revealing the hidden beauty of one of Spain’s least-known provinces.

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