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Matcha with Extra Virgin Olive Oil. Morning Antioxidant Bomb.

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Olive oil matcha. Morning antioxidant bomb.

Olive oil matcha. Morning antioxidant bomb.

It may look like your good ol’ matcha, but don’t be deceived!

This is something else. The grassy notes of an early harvest extra virgin olive oil pair beautifully with the mild bitterness and earthiness of matcha to create a truly rich, velvety smooth drink.

Not to mention that it truly is an antioxidant bomb!

You may have seen the Starbucks news about olive oil in coffee. Well, we tried it and wrote a whole blog post on it. We also started testing some recipes, and after talking with olive oil experts and baristas alike, we actually think this morning brew might be our favourite. It comes to us from Lena, our award-winning producer in Croatia.

Here's the method:

Serves 8-10

Boil the kettle and leave it for a few minutes without the lid so the water cools down. (This is to preserve all the antioxidants in the oil when mixed.)
In a cup, whisk matcha powder with a spoonful of hot water until all the lumps are gone.
Stir in the olive oil*. You can also add your sweetener of choice now.
Add frothed milk and stir to combine.
Et voilà! Enjoy your beverage right away.

*When we say "olive oil" here, we mean only ever use *extra* virgin olive oil. Nothing refined. And the flavour profile of the extra virgin olive oil and its particular style will change this, depending on what you go for. We recommend an earlier harvest oil (with an October date on it) to give you the green and grassy notes we prefer here, though something from November could bring a nice nuttiness and sweeter note to the mix, depending on your preference.

Ways to make it your own:

A squeeze of citrus will bring out the green notes.
Experiment with ratios of matcha to milk to find your perfect brew.
Swap out oat milk for a different plant-based one like coconut or almond.

Confused as to why we're even suggesting you combine olive oil with your morning drink? There's many reasons nutritionists are pointing to having EVOO as a part of your breakfast...

See 5 reason to start your day with a spoonful of olive oil to find out more.

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FAQs about olive oil brands and quality

They certainly can be! But it’s always important to consider why they’re expensive. If the higher price reflects early harvest olives, small-batch production, regenerative farming, and fair wages for farmers, then yes – you're likely getting a high-quality product that’s better for your health, the environment, and the industry. But sometimes, the price tag just reflects good branding and fancy packaging. Always look for real indicators of quality like harvest date, origin transparency, proper packaging, and clear production practices to know if it’s truly worth the splurge.
The best way to tell if you have a bottle of real extra virgin olive oil—and not just labeled that way—is to look for transparency and pay close attention to the details. Quality EVOO will list a harvest date (not just an expiration date), come in a dark glass or tin container, and specify the origin. Avoid vague blends and flashy marketing claims without substance. And most importantly, taste it: legitimate extra virgin olive oil should be fruity, bitter and peppery—not flat or greasy. Your palate is often the best judge
One of the biggest culprits is the term ‘first cold pressed’, which might sound impressive but doesn't define the modern extra virgin olive oil making process or the product's quality. Also look for the harvest date. If you only see an expiration or “best before”, it's more likely the olive oil quality isn't as good. Also pay attention to vague origins like ‘EU blend’. While this might sound romantic, it's a strong indicator that olive oil quality is not top notch. Long story short: true quality comes from transparency, not trendy marketing, so always look beyond branding.

Olive oil matcha. Morning antioxidant bomb.

It may look like your good ol’ matcha, but don’t be deceived!

Here's the method:

Ways to make it your own:

Join the Olive Oil Club.

You may also like...

Cherry tomato, EVOO, and parsley pasta

Aubergine, tomato, and kalamata olives.

Cherry pavlova with olive oil

FAQs about olive oil brands and quality

Are expensive olive oil brands worth it?

How can you tell if olive oil is real?

What are common olive oil branding tricks to watch out for?

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