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—CLUB EXCLUSIVE—
A clean mouthfeel and lingering flavour, with a vibrant bouquet of green notes. Pour some in a small wine glass, have a swirl, and expect aromas of...
Meet the producers: Sandra & Angelos.
This is a story of love: a Greek and a Swiss brought together whilst on holiday, is now a partnership rooted in a deep care for nature, the land, and each other. After 5 years of long-distance and nearly a decade in Switzerland, Sandra (Swiss) and Angelos (Corfiot) returned to Agios Mattheos, Corfu, to embark upon their shared dream—to create a high-quality olive oil that is as healthy as it is delicious; a key component of everyday wellbeing. Building a legacy to last, they pass on their knowledge to the rest of Agios Mattheos, holding workshops to educate the local community and sharing what they have learned.
Inspired by the elders in the village, they started taking a spoonful of olive oil every morning and drizzled it across all their meals. “If I’m cooking, I’m starting with olive oil”, says Sandra, “whatever the meal, it’s always the first step.” This vegetarian duo enjoy enhancing the natural flavours of all of their meals, but their favourite way to try olive oil is something of a British “delicacy”—the humble baked potato. This simple serve allows you to absorb all the flavours and aromas of a new oil, letting it really sing.
Sandra and Angelos also have a four-legged helper, a rescued female Labrador cross called “Elia”, which is Greek for “olive”. Elia keeps a watchful eye on production and revels in her newfound life in the olive grove.
About the region.
Affectionately known as Greece’s “emerald gem”, here you’ll find breathtaking beaches among rolling hills. Since ancient times, Corfu—the island of the Phaeacians—has been a melting pot of people and cultures, experiencing Venetian, French, and British rule before uniting with Greece in the 19th century.
Famed for its beauty and values, this microcosm is home to the famous Lianolia monument trees, one of the oldest existing Greek olive varieties, native to this region. Known for its striking purplish hue and distinct flavour, this variety flourishes in Corfu’s fertile soil and is resilient to the challenging weather conditions on the island.
Alongside these trees, Sandra and Angelos grow wild plants, as well as legumes, and fruits like pomegranate and figs, all sown to improve soil health and biodiversity.
How to pair it: seasonal recipe spotlight.
We’re getting in there early because British asparagus season is short and worth making the most of. This dish takes its cue from a Caesar salad, with a creamy, savoury dressing, and plenty of crunch. The anchovy yoghurt is salty, sharp and deeply umami, offset by smoky grilled asparagus and lemony rye crumbs.
You may even pick up a note of asparagus in Angelos and Sandra’s oil—they grow wild in their groves, making this the perfect pairing.
*Extra* exclusives...
Booking some upcoming travel? As a member of our Olive Oil Club, we'll give you a £20 gift card for our site when they visit one of our producers for a tasting.
From grove walks to dinners under the stars, it's a great way to dive more into the world of EVOO and support farmers doing right by people and planet.