Sign up to our newsletter.
A different oil with each delivery
Free shipping.
No commitment—skip or cancel anytime.
Exclusive member offer
£40.00 £20.00
Unique, small-batches sourced by an olive oil sommelier.
Packed with polyphenols.
A new oil every month.
Seasonal recipe, created to complement the notes of the oil.
Pause, skip, or cancel anytime.
A monthly delivery of the Olive Oil Club™ is our most popular choice, perfect for those who cook at home three or more times a week or take a shot or a spoonful every morning. If you’re just getting into EVOO or only drizzle occasionally, every two months might be better for you, but we find many of our Club members switch to monthly.
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, 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.
We're not like other oils...
We're not like other oils...
Citizens of Soil
Most Olive Oils
Freshness
Always from the latest harvest, with date on every pack.
Often blends from multiple years. Harvest date never disclosed.
Traceability
Single origin; region and producer named on every batch.
Little to no traceability. Specific origin or producer never shared.
Processing
100% crushed olives, extracted without heat or chemicals within hours of harvest. Precision milled for quality.
Bulk blends from different places. Extracted for quantity, not quality.
Flavour
Guaranteed. Selected by an olive oil sommelier from award-winning producers.
Flat, dull, and waxy.
Nutrition
Advanced lab-testing. High-polyphenol above 250mg/kg.
Rarely disclosed. Low, due to poor processing of lower-quality olives.
Corfu
Variety: Lianolia
Notes: green apple, nuts, wildflowers.
Polyphenols: 289 mg/kg
Harvest: December 2025
Must try pairings: parmesan pasta, apple salads, green beans.
PORTUGAL
Variety: Cobrançosa, Verdeal, and Madural.
Notes: apple, artichoke, mixed nuts.
Polyphenols: 361 mg/kg
Harvest: November 2025
Must try pairings: roasted vegetables, baked sweets, pineapple.
Spain
Variety: Picudo and Hojiblanca.
Notes: ripe tomato, wild herbs, fresh oregano.
Polyphenols: 316 mg/kg
Harvest: November 2025
Must try pairings: vegetable soup, grilled chicken, chickpeas.
FAQs
Yes! We curate new, exciting EVOOs from small-batch producers that change every month, meaning you'll get to try as many as 12 per year.
Although you might come across the same producer, you'll receive a different oil every month, getting to try several different regions, styles, and varieties throughout the year.
No, the Olive Oil Club is delivered in pouches that fit through your letterbox. However, you can add one of our ceramic pourers to your order—the perfect vessel to decant and drizzle your EVOO from. Save £20 on a ceramic when you add it to your membership.
Our pouches are BPA and phthalate-free, made from the following material: PET12/ 7ALU/ 15NY/ PE120.
After extensive research, testing, and discussions with olive oil and sustainability experts alike, we’re confident this is the best packaging solution currently available. These multi-layer pouches are proven to protect the oil from oxidation over its lifespan, maintaining shelf life, and protecting its flavour and nutritional value—a huge priority for us. Plus, their carbon footprint is approximately 15 x lower than our glass bottles.
However, these multi-layer pouches are not kerbside or storefront recyclable. This is why we have a free return scheme, and a contract with a private recycling company, MYGroup, who transform waste plastics into new, market-ready products and plastic boards for versatile use; a closed-loop approach keeps plastics circulating within our own system, reducing reliance on virgin materials and supporting long-term, sustainable use.
We also tested bioplastics—seaweed-based packaging, which is a pretty appealing idea from a sustainability standpoint. The result, however, was a significant drop in quality within just a few months. The barrier properties weren’t there, regardless of the ecological credentials.
We’re still actively looking for formats that deliver on all counts—quality preservation, carbon emissions, and sustainability—and we genuinely welcome insights from anyone working on this.
The beauty of the Olive Oil Club is that every oil is sourced by our founder and EVOO sommelier, Sarah, taking the burden of choice away from you while ensuring you always get an exceptional oil.
We’re confident you’ll love the EVOOs we send you, but if you are ever disappointed, we welcome feedback. Conversely, if there’s an oil you can’t get enough of, you can always get in touch with us for an extra pouch. We love hearing your thoughts, it helps us align our sourcing to your preferences.
Our producers all farm organically to the EU standard without any synthetics or chemical "cides". However, we only work with small farms, and some have not yet been officially certified, as certification is an expensive process. This is why we cannot legally label it as “organic”. Many of our producers are undertaking the audit process (it takes a few years), and we actively support them on their journey to certification.
Currently, our bottled oils from Greece, Spain, Italy, and Portugal carry the organic certification on their label, as do our Health Club oils.
“Cold-pressed” is little more than a marketing buzzword. All extra virgin olive oil, by legal definition, must be extracted without heat and come from the “first pressing” of the olives.
High-quality producers, like the ones we work with, use modern milling technology (as opposed to the old stone presses) to cold-extract the oil—a much more precise and hygienic way to turn olives into oil. Learn more here.