After good quality oil that does good for the planet at the same time? Look no further…

Our latest kitchen obsession.

Transform your salads, sauces and cocktails.

The most ethical and eco-friendly products for your kitchen…

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Free shipping on our high-quality extra virgin olive oils when you subscribe. Help us reduce waste and support small-scale farmers while saving you ££.

  • High in antioxidants

    Packed with polyphenols—for nutrition in every pour.

  • Small batch

    Direct from small-scale farmers where we go beyond fair pay.

  • Fresh & flavorful

    Remarkably delicious oils that taste like where they come from.

  • Female-led

    Bringing underrepresented female producers to the table.

Turning a commodity into a community

There's a rich sense of place that’s intertwined with small-batch oils. We want to shine a light on those artisan producers and support them to better look after the land while making something exceptional.

Pour. Refill. Repeat.

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    Save on £, save on waste—all while supporting small farmers.

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    Start with our signature bottle for the perfect pour everytime.

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    Set your delivery frequency for our pouches and seasonal recipes.

  • Flexible

    Pause, skip, or cancel anytime. Send back the used pouches for free to help close the loop.

From Michelin chefs, to cooking enthusiasts

What is 'cold pressed' olive oil? And is it the same as 'extra virgin'?

We get asked this all the time, and we get that it’s super confusing. So many brands talk a lot about their quality being centred around “cold pressing”—but in the case of a true extra virgin olive oil, you’re just stating what it is already by legal definition. "Back when olive oil production was done with presses, the term described the first press of the fresh fruit. Now it's a meaningless buzzword emblazoned on bottles everywhere." —The Olive Oil Times First, let's talk about the 'pr...

Seasoned Martini

It's the end the year, which coincides with our second anniversary as a business. So with that, dear subscribers, we're raising a toast to you. Join us for one of the most popular, most Instagrammed uses of our olive oil: in a martini. The recipe for the one down below comes from our talented friends at SCHOFIELD'S BAR in Manchester. This martini is the perfect year-round tipple for hosting a dinner party as it uses evergreen ingredients, but the spiced hit of black pepper makes it especia...

A better gift guide: 22 sustainable & ethical presents with a purpose this Christmas

We are well into November and naturally, around this time of the year, fairy lights start to cover every square metre of the high street. With festive decorations in full swing and jingle bells already playing on the radio, many of us can’t help but begin the annual hunt for Christmas presents. And while gift giving is a lovely tradition, it can also be quite wasteful. Rather than subscribing to a throw-away culture, make Christmas gifting an opportunity to leave a positive impact across the ...

November recipe: Spiced autumnal squash

Cosy up with kuri squash for this nutty, flavourful dish to spice up the season. Straight from the kitchen of Apricity in Mayfair, the chef herself has sent us options for plating over lentils or popping in even more vibrant flavour with zhoug and Bombay mix. Chantelle Nicholson is a truly inspiring figure in the food world. As a winner of the Michelin Star Green Award with her previous restaurant, Tredwells, through to her current zero-waste restaurant, Apricity, she is telling an important...

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