Verdict: This oil has some personality.
In Mort Rosenblum’s book on olives, Olives: The Life and Lore of a Noble Fruit, he gush about the Nunez Prado brothers and how they use traditional methods to produce olive oil. The do most of the work by hand, the weeding, pruning and picking. The olives are then pressed using the traditional method, with large granite stones.
Now I am not sure how much difference all of this makes in the end, but this is some tasty oil. I got the Early Harvest variety which has a bit more body to it, but I also tried the regular variety. Both have a strong distinct taste, with a bit of bite. It tastes great with bread, also good on salad. Probably good for things that need a flavor, like fresh mozarella.
Also I would try to pick up a bottle from Whole Foods. They have their own bottle and it is about half the price of other places.