Ottolenghi x Citizens of Soil Extra Virgin Olive Oil
Ottolenghi x Citizens of Soil Extra Virgin Olive Oil
Ottolenghi x Citizens of Soil Extra Virgin Olive Oil
A close-up of an olive branch with green leaves and small white flowers, held by a person's hand against a blurred outdoor background.
Ottolenghi x Citizens of Soil Extra Virgin Olive Oil
Three people posing together outdoors on a gravel path surrounded by green bushes, with a black and white dog lying in the background.
Exclusive: Tuscan Extra Rare with Club - Citizens of Soil
Ottolenghi x Citizens of Soil Extra Virgin Olive Oil
Ottolenghi x Citizens of Soil Extra Virgin Olive Oil
Ottolenghi x Citizens of Soil Extra Virgin Olive Oil
A close-up of an olive branch with green leaves and small white flowers, held by a person's hand against a blurred outdoor background.
Ottolenghi x Citizens of Soil Extra Virgin Olive Oil

Ottolenghi x Citizens of Soil Extra Virgin Olive Oil

—Balanced & lively—

1

With this oil, Yotam wanted to bottle the flavours he remembered from childhood summers spent in Tuscany and Umbria. Herbaceous, peppery, bold; capturing the terroir, gastronomy, and culture of this beautiful corner of the Mediterranean. 

Drawing on her network of small-batch regenerative producers, Sarah, our founder and olive oil sommelier, knew just how to find it. Already having award-winning producers in this part of Italy, she worked with Citizens of Soil’s own outstanding farmer and miller—Fabrizio Ladi and Candice Wood—to connect with other high-quality makers across the two special regions.

Together, they’ve sourced and crafted a unique blend of five native varieties, to land on an olive oil that captures the flavours Yotam remembers from childhood. As a cornerstone of his cooking, it's an oil that works beautifully over the vibrant, inventive, and cross-cultural dishes he’s renowned for.

Harvest: October-November 2025

Variety: Frantoio, Leccino, Moraiolo, Maurino, and Leccio del Corno.

Origin: Tuscany and Umbria, Italy.

Process: Superior category extra virgin olive oil obtained directly from mechanical (never chemical or heated) means. 0.24% acidity. The olives are milled within hours of harvest to preserve freshness, flavour and nutritional quality. This oil is filtered.

Agriculture: Regenerative practices focused on soil health and biodiversity.

Being called on to source the most integral ingredient in Ottolenghi’s pantry is a huge privilege, and one we’re honoured to say is ours. Sourced by Citizens of Soil exclusively for Ottolenghi, this is the first olive oil they’ve ever created—and yet it’s a pillar of his cuisine.

“Working with Citizens of Soil on our own oil, sourced from Tuscany and Umbria—regions I’ve known since childhood—is the perfect fit.” —Yotam Ottolenghi.

Yotam has been shaping the way we cook for over two decades. First, he redefined the ‘deli’, then he brought Middle Eastern and Mediterranean flavours to our table, made us fall in love with vegetables, and nurtured some of the most inventive chefs through the Ottolenghi Test Kitchen (OTK).

Many of their dishes have become iconic, and most—if not all—are started or finished with olive oil. It’s “the last thing on my plate, poured over salads, pasta, fresh fish...always generously.” says Yotam.
Taste: herbaceousness with artichoke notes, a chicory-like bitterness, almond nuttiness, and strong pepper. Individual nuances may shift slightly between harvests, but the green character, bitter, and peppery and lively structure remain the constant signature.

Pairings: classically Italian, this EVOO adds a fruity depth of flavour to any dish. Try this over burrata, drizzle on roasted vegetables, enjoy simply with a really good piece of bread, and always pour generously.
100% olives from small batches. Nothin' but the juice, baby.

Other facts per 100ml:
Energy: 3372kj / 820kcal
Total fat: 91.1g, Saturates 15.6g
Carbohydrates: 0g
Proteins: 0g
Sugar: 0g
Salt: 0g

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01. Cook 01. Cook
02. Drizzle 02. Drizzle
03. Spoon 03. Spoon
04. Bake 04. Bake

How to use

Time to do some myth-busting. You can—and should—cook with extra virgin olive oil. In fact, it's the healthiest fat you can cook with. While many reserve EVOO to dress salads or dip bread, we take our cues from the Med, where they roast, fry, and cook just about everything in it. Studies also show it actually increases the nutritional value of what it cooks!

From hearty bean stews to luxurious chocolate mousse, no dish is complete without a finish of liquid gold. Like your salt, pepper, or squeeze of lemon, think of olive oil as a seasoning, a final drizzle to bring the flavours together.

Call it a ritual, a cure, or a lifestyle—a spoonful a day can go a long way. If you want to really feel the benefits of EVOO, studies suggest you need between 25-50ml a day. For some, a daily morning spoonful is a great way to act as a prebiotic and support nutritional absorption from the start.

Extra virgin olive oil is not just for bread and savoury foods or dishes, it's a staple in sweet goods across the Mediterranean. Swap out butter in your cookies or crumble topping, use it in homemade granola, or wow your guests with a liquid gold cake like the Greek classic Portokalopita.

Hydroxytyrosol benefits: the real reason high-quality olive oil matters.

Hydroxytyrosol benefits: the real reason high-quality olive oil matters.

It's not the most pronounceable word in the pantry—we'll give you that. But hydroxytyrosol might just be one of the most important compounds in your diet. It’s also the reason why the scientists and nutritionists who really know their olive oil get a little obsessive about it. This article was written in partnership with Erin Ridley—a certified olive oil sommelier, as well as a former producer, sensory panelist, and competition judge. Originally from California, she is now based in Madrid, S...
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