A curated gift set featuring multiple dark glass bottles of olive oil with colorful labels, a brown cardboard box labeled 'Oil aboard', and a small wrapped gift box, arranged on a light wood surface against a matching wood-paneled background.
Two dark glass bottles of Citizens of Soil organic olive oil with cork stoppers, standing side-by-side on a white fabric surface against a textured beige background.
Two dark glass bottles with cork stoppers and white labels, one featuring a yellow lemon graphic and the other a green leaf graphic, set on a light beige surface against a textured beige wall with soft leaf shadows.
A person holds an open cardboard box labeled 'Oil aboard' containing several dark glass bottles with cork stoppers, set on a light marble countertop in a kitchen-like setting.
Bottles with wooden caps in a cardboard box
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The Christmas Case

—From delicate to intense—

1

Small batches. Packed with antioxidants.

4 x 500ml bottles.
2 x 375ml bottles.

Whether you’re always hosting, or always attending parties, a case of EVOO is exactly what you need to keep things chic. Be the best guest and arrive with something on-trend that lasts well beyond the night. 

Good extra virgin olive oil, like wine, is informed by terroir and the producers who craft it. This case shows you how expressive liquid gold can be, offering you a range of styles, from delicate Greek, to intense Tuscan, and even some co-milled, aromatic olive oils.

The olive oils in the Discovery Case are sourced by Citizens of Soil founder and olive oil sommelier, Sarah Vachon. She seeks out producers crafting exceptional EVOO, going to celebrated regions like the Peloponnese, and hidden gems like Istria in Croatia, championing regenerative, female producers. These producers are pushing the boundaries of flavour and nutrition with every bottle.

The Discovery Case includes:

Juan and Carolina's Spanish.

Candice & Fabrizio's Tuscan.

Marina's Lemon and Basil Aromatics.

Laconian Families Greek.

Lena's Croatian.
Each bottle in the case is unique in flavour. Find out more about each bottle below:

Tuscan.

Spanish.

Greek.

Croatian.

Lemon.

Basil.
100% olives from small batches. Nothin' but the juice, baby.

View the nutritional information of each oil below:


Tuscan.

Spanish.

Greek.

Croatian.

Lemon.

Basil.

*250 mg/kg is the benchmark set by EU Regulation (No. 432/2012) about high-polyphenol olive oils.

Reviews

4.9
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.

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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