The Myth of the 600 Bottles: Why We Forbid Cooking with Our Best Oil.

In a world obsessed with mass production, at Molic we have decided to do the exact opposite: stop time.

Today we inaugurate this space by telling you the best-kept secret of the Camp de Tarragona mountains. It's called Solisere, and probably, by the time you finish reading this, there won't be a single bottle left.

The recovery of a forgotten landscape

Solisere is not born in a laboratory; it is born of stubbornness. It comes from dryland farms that had been forgotten and that the Mas de Santa Creu family has recovered through regenerative agriculture. Olive trees that have suffered the cold and wind of the mountain, and that, in return, give us an arbequina olive with a concentration of polyphenols and aromas that borders on the unreal.

Why only 600 units?

Because nature is not a copy machine. This harvest is a hand-numbered limited edition, the result of unrepeatable climatic conditions. There are no more. There are only 600 bottles for all of Europe. Having one on your table is not just a luxury; it is an act of responsibility towards the earth.

The unbreakable rule

If you manage to get one, we have a strict rule: it is forbidden to cook with it.

Solisere is a finishing oil. Its profile is so intense, green, bitter, and spicy (the attributes of real olive oil) that heat would destroy its soul. Use it only raw:

• On freshly toasted artisan sourdough bread.
• To finish a baked wild fish.
• Or simply by itself, on a spoon, to understand what "liquid gold" tastes like before the industry watered it down.

An invitation to the elite

This oil has been considered one of the best in Europe for a simple reason: it doesn't seek to please everyone; it seeks to captivate a select few.

Are you one of them?