Drizzle Olive Oil Cookbook
A smiling woman with long dark hair sits at a table holding a cookbook titled 'Drizzle'. She is wearing a white blouse and surrounded by fresh ingredients, including tomatoes, cabbage, and a white bottle, against a warm off-white curtain background.
An open cookbook titled 'Apple Salmorejo' on a white fabric surface, with a person's hands holding the pages. Green artichokes, a garlic bulb, a small dish of yellow oil, and the yellow prepared dishes pictured in the cookbook are arranged around it.
Person pouring a olive oil from a bottle into a glass on top of books with 'Drizzle' cookbook visible.
An open cookbook on a white textured fabric surface, showing a recipe page for pasta. Two hands with red nail polish hold the book open.
Drizzle Olive Oil Cookbook
Drizzle Olive Oil Cookbook
A smiling woman with long dark hair sits at a table holding a cookbook titled 'Drizzle'. She is wearing a white blouse and surrounded by fresh ingredients, including tomatoes, cabbage, and a white bottle, against a warm off-white curtain background.
An open cookbook titled 'Apple Salmorejo' on a white fabric surface, with a person's hands holding the pages. Green artichokes, a garlic bulb, a small dish of yellow oil, and the yellow prepared dishes pictured in the cookbook are arranged around it.
Person pouring a olive oil from a bottle into a glass on top of books with 'Drizzle' cookbook visible.
An open cookbook on a white textured fabric surface, showing a recipe page for pasta. Two hands with red nail polish hold the book open.
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Drizzle Olive Oil Cookbook

—Our love letter to olive oil—

1

"Drizzle" is our love letter to olive oil. It’s a community cookbook, with recipes from our award-winning producers and network of other small-batch growers, millers, and olive oil experts from across the Mediterranean and beyond.

Written by our founder and certified olive oil sommelier, Sarah Vachon, think of this as your guide into the world of extra virgin.

Along with multi-generational recipes from olive oil families, expect entries from Sunday Times Bestseller Anna Jones, soup queen @sssssoupsssss, Registered Nutritional Therapist Phoebe Liebling, and Ottolenghi recipe writer Christina Soteriou, alongside many others. 

From classic to unexpected pairings, like pineapple, mango, and chocolate, Drizzle unlocks the full potential of extra virgin olive oil and proves that this cornerstone of Mediterranean cooking—when produced and sourced well—can be the star of any dish. 

'A beautiful book packed with simple, thoughtful recipes that prove that olive oil is not just a support act, it's a headliner.'
-Ben Lippett

'Olive oil makes everything better and this book shows you how.'
-Anna Jones

'You'll rethink everything you thought you knew about this essential kitchen staple.'
-Manon Lagrève

Publisher: Octopus Publishing Group
ISBN: 9781846016196
Number of pages: 192
Dimensions: 252 x 192 mm
Language: English

Reviews

4.67
01. Cook 01. Cook
02. Drizzle 02. Drizzle
03. Spoon 03. Spoon
04. Bake 04. Bake

How to use

Time to do some myth-busting. You can—and should—cook with extra virgin olive oil. In fact, it's the healthiest fat you can cook with. While many reserve EVOO to dress salads or dip bread, we take our cues from the Med, where they roast, fry, and cook just about everything in it. Studies also show it actually increases the nutritional value of what it cooks!

From hearty bean stews to luxurious chocolate mousse, no dish is complete without a finish of liquid gold. Like your salt, pepper, or squeeze of lemon, think of olive oil as a seasoning, a final drizzle to bring the flavours together.

Call it a ritual, a cure, or a lifestyle—a spoonful a day can go a long way. If you want to really feel the benefits of EVOO, studies suggest you need between 25-50ml a day. For some, a daily morning spoonful is a great way to act as a prebiotic and support nutritional absorption from the start.

Extra virgin olive oil is not just for bread and savoury foods or dishes, it's a staple in sweet goods across the Mediterranean. Swap out butter in your cookies or crumble topping, use it in homemade granola, or wow your guests with a liquid gold cake like the Greek classic Portokalopita.

Loved by chefs, home cooks, and nutritionists.

We're not like other oils...

We're not like other oils...

Citizens of Soil

Citizens of Soil

Most Olive Oils

Most Olive Oils

Freshness

Always from the latest harvest, with date on every pack.

Often blends from multiple years. Harvest date never disclosed.

Traceability

Single origin; region and producer named on every batch.

Little to no traceability. Specific origin or producer never shared.

Processing

100% crushed olives, extracted without heat or chemicals within hours of harvest. Precision milled for quality.

Bulk blends from different places. Extracted for quantity, not quality.

Flavour

Guaranteed. Selected by an olive oil sommelier from award-winning producers.

Flat, dull, and waxy.

Nutrition

Advanced lab-testing. High-polyphenol above 250mg/kg.

Rarely disclosed. Low, due to poor processing of lower-quality olives.

Sharing the good life
An olive oil so good it made me quit my job...

FAQs

At this time, you can't sign up for a subscription to just one oil.

If you'd like to discover even more EVOO, the Olive Oil Club delivers a range of delicious oils throughout the year.

Our producers all farm regeneratively, and to the EU organic standard of without any synthetics or chemical "cides".

Our Greek, Spanish, Portuguese, and this Tuscan extra virgin olive oil are certified organic and Soil Association certified.

Welcome to the fascinating, yet very confusing world of extra virgin olive oil. We wrote an article all about the term "cold-pressed" if you'd like to read up in detail, but in short, it is just a marketing buzzword, as by legal definition in the EU, extra virgin olive oil is extracted without any heat or chemicals and only comes from the “first pressing” (more like squeezing) of the olives—which is exactly the definition of our products.