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
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.
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.
