Your olive oil tasting journey.

From Spain to South Africa—this is where you've explored with the Olive Oil Club.

Have you had a favourite oil you'd like to reminisce about? Do you want to learn more about the producers and wow your friends? Or, maybe, you're a polyphenols fiend and you'd like us to show you the numbers. Find out oil about it below.

Next up...Cyprus!

Your Olive Oil Club™ Class of '26...

June '26: Cyprus.

Variety: Koroneiki.

Polyphenols: 429 mg/kg.

Acidity: 0.22%.

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.

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May '26: Sicily.

Variety: Biancolilla.

Polyphenols: 287 mg/kg.

Acidity: 0.21%.

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.

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April '26: Corfu.

Variety: Lianolia.

Polyphenols: 289 mg/kg.

Acidity: 0.28%.

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.

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March '26: Portugal.

Variety: Cobrançosa, Verdeal, and Madural.

Polyphenols: 361 mg/kg.

Acidity: 0.19%.

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

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February '26: Spain.

Variety: Hojiblanca & Picudo.

Polyphenols: 316 mg/kg.

Acidity: 0.11%.

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.

FIND OUT MORE

January '26: Greece.

Variety: Manaki & Megaritiki.

Polyphenols: 310 mg/kg.

Acidity: 0.27%.

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.

FIND OUT MORE

December '25: South Africa.

Variety: Frantoio, Coratino, Leccino, Koroneiki, and Favolosa.

Polyphenols: 377 mg/kg.

Acidity: 0.25%.

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.

FIND OUT MORE

June '26: Cyprus.

Variety: Koroneiki.

Polyphenols: 429 mg/kg.

Acidity: 0.22%.

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.

FIND OUT MORE

May '26: Sicily.

Variety: Biancolilla.

Polyphenols: 287 mg/kg.

Acidity: 0.21%.

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.

FIND OUT MORE

April '26: Corfu.

Variety: Lianolia.

Polyphenols: 289 mg/kg.

Acidity: 0.28%.

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.

FIND OUT MORE

March '26: Portugal.

Variety: Cobrançosa, Verdeal, and Madural.

Polyphenols: 361 mg/kg.

Acidity: 0.19%.

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

FIND OUT MORE

February '26: Spain.

Variety: Hojiblanca & Picudo.

Polyphenols: 316 mg/kg.

Acidity: 0.11%.

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.

FIND OUT MORE

January '26: Greece.

Variety: Manaki & Megaritiki.

Polyphenols: 310 mg/kg.

Acidity: 0.27%.

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.

FIND OUT MORE

December '25: South Africa.

Variety: Frantoio, Coratino, Leccino, Koroneiki, and Favolosa.

Polyphenols: 377 mg/kg.

Acidity: 0.25%.

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.

FIND OUT MORE

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