Your olive oil tasting journey.

October '26: Greece

Coming soon...

September '26: Italy

Candice comes from the arts, Fabrizio from the land. Their EVOO is a product of pure artistry, balancing flavour and nutrition, they meld their values with the natural advantages of land, climate, and native varieties in this coastal part of Tuscany to produce incredible olive oils

August '26: Spain

Life-long friends, together they represent the next generation of farmers taking over their family groves, putting regeneration at the heart of their work.

July '26: Greece.

June '26: Cyprus.

Now led by Stravoula with the help of her son, Petros, olive oil has been part of the Syprou family for as long as anyone remembers. Scattered across the slopes of Mount Stavrovouni, with vistas of the Mediterranean, this oil has been shaped by its terroir.

May '26: Sicily.

The Sarullo Family have been 
cultivating olives in this region for four generations, bringing together culture and flavour to create something that lasts the test of time.

April '26: Corfu.

Find Angelos & Sandra in Corfu, Greece’s “emerald gem”, among breath-taking beaches and rolling hills. Theirs 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.

March '26: Portugal.

Ambitious, but decidedly artisan, Marije represents a new wave of young, fearless olive oil producers working to improve the industry while keeping it small.

February '26: Spain.

We are always inspired at how farming and nature can support each other—and connecting with the López family shows us how this can be done well.

They’ve also been cultivating olives for more than 100 years here, and share with you now the taste of that legacy.

January '26: Greece.

Introducing your first olive oil from the 2025 Mediterranean harvest, (cold) off the press from producers many of you know and love—Marianna & George—the makers known as Oleosophia.

December '25: South Africa.

Brenda is a founding member of Women in Olive Oil and Nick is a Master Miller. Together, they work regeneratively in an ideal climate—hot, dry summers and mild winters—with access to water and rich soil. Their olive oil captures the essence of this breathtaking region.