The olives for this extra virgin olive oil come from the second harvest from the Alvarez de Toledo estate of Extremadura, Spain. The olives stay on the tree longer than the award-winning Marques de Valdueza oil, giving the Merula its characteristic flavors of cut grass, green almond, and dried fruit and its buttery mouthfeel. It also gives the oil a higher smoke point, making it perfect for cooking and baking, as well as for finishing vegetables, meat, and desserts.

The name Merula is borrowed from a yellow-beaked black bird, which populates the Alvarez de Toledo family estate.