Olive Oil,
Done Right.

Most supermarket olive oil is 12–18 months old by the time you buy it. Also the large quantities of many harvests get mixed and sometimes lower quality badges are mixed in. Fresh-pressed oil from a controlled harvest has a much better flavour profile — grassy, peppery, vibrant. Try ours with a grocery oil and see for yourself. Once you notice the difference you will never want to go back.

Extra Virgin is the highest grade of olive oil, meaning it was cold-pressed without heat or chemicals, with an acidity below 0.8%. Many oils labelled EVOO don't actually meet these standards. Ours is certified and tested every harvest.

Bring a clean bottle or oil can or buy a bottle from us once. When you're empty, bring it back to our refill point. You pay a lower per-litre price because there's no new packaging cost. Members get even bigger refill discounts.

You reserve oil from the next harvest before it's pressed. This locks in the best price of the year and guarantees your stock. We press in November–December; you receive your oil within weeks of bottling. No oil sits in a warehouse for months.

Keep it away from light and heat. A dark cupboard at room temperature is ideal. Don't store near your hob. Use within 18 months of harvest — but our members tend to finish it in weeks anyway.