We first partnered with João Mendes for our inaugural small-batch olive oil release, and the response was nothing short of extraordinary. Born and raised in the Ribatejo region, João grew up among groves and presses—his family has been producing olive oil for four generations. Beyond crafting his own exceptional oils, he also operates the go-to mill for neighboring small farmers, welcoming everything from truckloads of olives to the humblest bucketfuls.
Over the past decade, as he’s taken on the family’s lead producer role, João has fully embraced modern techniques to coax the finest flavors from the fruit. He completed a master producer degree at ESAO (Olive Oil School of Spain) and put his deep knowledge to work—introducing all-natural pest control and upgrading his centrifuges to refine quality and consistency.
João’s dedication to sustainability has always been a hallmark of his operation, but he took it to the next level when he became the first producer in Portugal to achieve 100% sustainable status—an honor he recently received from the national Department of Agriculture. One of the key elements of this achievement lies in his approach to pomace, the solid byproduct—skins, pits, and pulpy residue—left after pressing olives for oil. Rather than discarding it as waste, João converts the pomace into a viable biofuel, creating a closed-loop system where every last remnant of the harvest is put to good use. Through this forward-thinking process, João’s mill inches ever closer to the ultimate goal: a fully integrated, zero-waste operation that honors the land—and the olive itself—at every step.
