Subscription: Monthly Greek Extra Virgin Olive Oil Refill Pouch
Unfiltered. Cold extracted. Minimal intervention.
UPDATE: SOLD OUT // We're all out of spaces for new subscriptions refills until our next harvest comes in. Sign up to our monthly newsletter for early access to the next batch as soon as it's here.
Subscriptions are for UK folks only at this time. One 500ml pouch delivered every 1-2 months. No pressure, so you can cancel anytime.
This ain't your generic, lifeless mass-market olive oil. Packed with polyphenols (the good stuff—see more below), this small-batch Greek extra virgin olive oil comes fresh and flavourful from the 2020 harvest.
Save on shipping: Buy a subscription and support soil regeneration projects and independent farmers every month. And get some of the best olive oil the UK has to offer on a regular basis.
*Don't forget to also buy our gorgeous refillable bottle, designed to look pretty and connect you back to the soil...*
Ingredients: 100% Lianolia olives. Nothing else.
Producer: Amargiotakis family.
Origin: Village of Dafnes, Crete, Greece.
Agriculture: Minimal intervention. Non-irrigated.
Soil type: Limestone hills.
Harvest: November 2020.
Process: Superior category extra virgin olive oil obtained directly from mechanical (never chemical) means.
Why is it cloudy? Much like natural wine, we chose to keep it unfiltered to preserve as much of the flavour as possible. Olive oil is really just a fruit juice—and we like the whole goodness of some of the pulp (albeit, very small particles) bringing through more of the deliciousness. That said, use it up as this mean it won't last as long.
Let's talk about the good stuff: Our extra virgin olive oil measured in at 291mg/kg of polyphenols, which is above the 250 mg/kg benchmark set by EU Regulation (No. 432/2012) about high-polyphenol olive oils.
Green apple, avocado and artichoke. There’s a slightly peppery finish that's a sign it's rich in Oleocanthal (anti-inflammatory, antioxidant 'superfood' compound).
Drizzle, bake and fry (yes, fry—just as the Greeks do!).
- Sarah says: I use it to ‘finish’ any meat or veggie dish to make sure I get the most out of the flavour and health benefits. I also love to pour it generously over pastas and soup dishes.
- Michael says: I like to start a meal soaking it up with bread, but I like to end a meal with it poured over vanilla or chocolate ice cream for a creamy, rich indulgence. Sounds weird but pairs perfectly.
We’re making everything open with the Provenance® transparency platform. See the journey of our olive oil from farm to you...