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—Intense & Peppery—
Unique, small-batches sourced by an olive oil sommelier.
Packed with polyphenols.
Fresh from the latest harvest.
Third-party lab and sensory testing.
High in antioxidants.
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.