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Citizens of Soil olive cooking oil pouch on creme background

Pouch of Citizens of Soil olive cooking oil laid flat on creme surface

Club Exclusive: Cooking—Virgin Olive Oil

Sauté, roast, fry, sear, bake, braise, or grill. Re-introducing batches leftover from our 2023 extra virgin olive oils—now re-labelled for all your cooking needs. Not a single drop wasted. Still delicious, still health-giving, still golden.

Our "virgin" pouches would classify as "extra virgin" by the standards of the industry. They were produced without chemicals or heat (nothing over 27C), and had low acidity with no defects.
But because we believe that freshness should be a prerequisite for the extra virgin label, we couldn’t in good conscience continue to offer them to our community.

With our Club members growing monthly, we never get our quantities exact, so these come from those surplus pouches. You asked for a cooking oil, and we had pouches that needed a home. It was a no-brainer. Here's to second chances...
These pouches are from our Club producers. You might get Marianna’s from Corinthia, Lefki's from south of Sparta, or Juan & Karolina's from near Valencia. Still with all the credentials that you expect from us—regenerative, female-led growers producing exceptional olive oil—but from last year’s harvest.
Extra virgin olive oil past the “best before” is still safe to consume and not toxic. It doesn’t suddenly go bad like other foods might in a way that causes illness. It’s not an expiry date.

What does happen is that it will oxidate (which actually starts happening immediately from the moment it’s made), so it slowly will lose its aromas, flavours, and nutritional benefits over time.

Up until it’s gone completely rancid (when it starts to taste and smell like wax or crayons and no longer has any fruity, grassy, or vegetable notes), it is still safe to cook with. Even then, it’s not harmful, but not enjoyable either.

More on the labelling:

In olive oil, the "best before" date only legally has to be from when the oil was bottled. But that leaves a lot to be desired.

In a commodity system, oils are often held for months (and sometimes even more than a year!) before they are bottled. It’s shifting hands many times and it’s not uncommon for “extra virgin” from a previous harvest year to be blended in with a little fresh EVOO for flavour and to pass the analysis required.

We always stamp our products with a “best before” from the moment of harvest, even if legally we could wait until we actually package it up. That’s because we don’t want you to try our oil when it’s no longer fresh.
100% olives from small batches. Nothin' but the juice, baby.

Other facts per 100ml:
Energy: 3389kJ / 824kcal
Total fat: 91.6g
Carbohydrates: 0g
Proteins: 0g
Sugar: 0g
Salt: 0g

Our virgin cooking oils are 100% plant-based, vegan, gluten-free, and cruelty-free. It's oil good.

Recipes & Guides

Fig & flaxseed crackers

High in fibre and omega-3 fatty acids these crackers are not only a joy for your tastebuds, but they're also something your gut will thank you for too. These crackers are the perfect way to make the most of the fig season and host in style. Plus, you'll be making something for the ones you love something that your body will love to. Who said indulging can’t also be healthy? Here's the method: Serves 4 To make the crackers pour 1 cup of boiling water over 1 cup of flaxseeds. With a good...

Hearty chickpea broth with whipped tahini.

A dish to welcome the new season and new year. We’ve teamed up with chef Kali Jago for recipe, created specifically around our new season Greek EVOO from Corinthia. The soup is topped with a dollop of whipped tahini, a delicious addition that’s easily transferable to other dishes. On a recent trip to Athens, I ate at Diporto, a no-frills, no-menu restaurant where you're seated and served a selection of dishes without ordering. Among them was this chickpea dish: a simple broth, melt-in-the-m...

Roasted pumpkin, white bean purée & bergamot dressing.

Sweet, flavoursome pumpkin, caramelised onion, and smooth bean purée are drizzled generously with extra virgin olive oil for a comforting meal that welcomes the flavours of autumn. Now that summer is behind us, it’s time for a pumpkin recipe. We chose a variety called Delica, which has really beautiful, sweet, and dense orange flesh. Plus, you can eat the skin—less work, more flavour. Paired with a caramelised onion and bean purée, and drizzled with a bergamot and olive oil dressing, it’s a...

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Club Exclusive: Cooking—Virgin Olive Oil

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About this cooking oil

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'Best before' and quality

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