EVOO Botivo

EVOO Botivo

Intensely refreshing, with a bittersweet, citrus zing. This no-lo tipple is none of the alcohol, but all of the flavour. 

This season, we're celebrating aperitivo with Botivo, a big-sipping botanical aperitivo hand-blended in small batches in Hertfordshire. Naturally alcohol free, but full of the signature palate opening bitterness, this drink will ease you into your evening without a hangover in sight. 


Here's the method:

Makes 1 

  • Pour the Botivo over ice.
  • Top up with Mediterranean tonic water, stir.
  • Finish with a sprig of fragrant thyme and a few drops of EVOO (perfect with our limited-edition Sicilian).

Join the Olive Oil Club.

  • Sourced by an olive oil sommelier.
  • Exclusive oils every month.
  • Free shipping, always.
  • Skip, cancel, or add more anytime.
  • SHOP NOW

    You may also like...

    Green minestrone.

    A little garlicky, a little lemony, heavy on the herbs, and unapologetically drizzled with Citizens of Soil EVOO—this is a bowl of something very green that still feels like comfort food.  Packed with nutrients from leeks and celery, deep green and iron-rich with seasonal cavolo nero, this recipe makes for an eye-catching twist on your usual bowl of soup. A little garlicky, a little lemony, heavy on the herbs, perfectly paired and unapologetically drizzled with the Olive Oil Club's Novem...


    Fig & flaxseed crackers

      High in fibre and omega-3 fatty acids these crackers are not only a joy for your tastebuds, but they're also something your gut will thank you for too. These crackers are the perfect way to make the most of the fig season and host in style. Plus, you'll be making something for the ones you love something that your body will love to.  Who said indulging can’t also be healthy? Here's the method: Serves 4 To make the crackers pour 1 cup of boiling water over 1 cup of flaxseeds. With a good...


    Hearty chickpea broth with whipped tahini.

    A dish to welcome the new season and new year.  We’ve teamed up with chef Kali Jago for recipe, created specifically around our new season Greek EVOO from Corinthia. The soup is topped with a dollop of whipped tahini, a delicious addition that’s easily transferable to other dishes. On a recent trip to Athens, I ate at Diporto, a no-frills, no-menu restaurant where you're seated and served a selection of dishes without ordering. Among them was this chickpea dish: a simple broth, melt-in-the-m...


    Follow us on Instagram

    x