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The Olive Oil Club - Citizens of Soil

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Customer Reviews

Customer Reviews

Based on 31 reviews
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C
Claire Gobourn
Most delicious EVOO

Such a treat when it arrives to compare with the previous batch for taste and polyphenol sensations!

A
Aileen Burrell
I love the pouches

I live alone and don’t get though much oil very quickly so the quantity is good for me.
It’s great to see your product on the Waitrose shelves. A testament to the quality as I’m sure they are very fussy about what they stock.

J
Jill Briggs
Amazing virgin olive oil

This club is such fun and the Virgin olive oil is of such excellent quality. It is so enjoyable to receive your oils through the letterbox every couple of months with the provenance of each one explained in detail. Would make a great gift too.

S
Sue Angilley-Brown
Excellent oils

These oils are the best quality, I look forward to getting them every month

S
Sarah Matson de Laurier
Supporting the best

Not only do I support family producers I get to appreciate different tasting olive oils. All are good in kitchen and start every day as a drizzle on yoghurt for breakfast. Healthy!

Drizzling EVOO on your breakfast is exactly how they do it in the Mediterranean! Thank you for your review Sarah, we're so glad to be that healthy and delicious addition to your daily routine. We really appreciate your support!

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Recipes & Guides

Greek loaded olive oil dip

Greek loaded olive oil dip

Parsley and oregano bring out the notes of fresh herbs, and the saltiness of the  feta and olives balance the rich buttery flavour of this Spartan oil. This bowl of gold is the attention your olive oil deserves. Created exclusively by chef and recipe creator Anna Whitley for April’s Olive Oil Club EVOO, this dip is a taste of Greece.  To max out on flavour and retain its high nutritional value use extra virgin olive oil should be used within 45 days to 3 months of opening. So, make way for ...
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Hake and spring greens with EVOO aioli.

Hake and spring greens with EVOO aioli.

Sustainably sourced wild Cornish hake, spring vegetables, and May's vibrant, fruity Club extra virgin olive oil from Albacete create a beautifully simple, light dish that allows the natural flavours of each ingredient to shine through.   Seasonal eating—whether it’s from the ground, land or sea—is such a simple, but effective way to eat a delicious and wonderfully varied diet. “It’s at the heart of everything I cook,” says James Holdsworth, chef and creator behind this recipe.  Our top tip:...
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Shaved asparagus salad with pangrattato

Shaved asparagus salad with pangrattato

Fresh asparagus, crispy pangrattato, and plenty of punchy EVOO—this dish is one of those quietly brilliant recipes that’s more about what you don’t do than what you do. No oven, no fuss, just a handful of good ingredients, treated with a little care: seasonal produce at its finest.  Today, the 23rd April, marks the “official” start of the asparagus season in the UK. So, what better way to celebrate than this vibrant salad from Bettina Campolucci Bordi?  "The secret here is in the olive oil,...
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