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Exclusive: Tuscan Extra Rare with Club - Citizens of Soil

Woman walking through olive grove with two dogs following behind

Man and woman smiling sitting at wooden table tasting olive oil

Exclusive: Tuscan Extra Rare with Club

Name: Exclusive: Tuscan Extra Rare with Club
Brand: Citizens of Soil
SKU: IT-TUS-2024-Bottle-500-Bundle
Price: 35.00 GBP
Availability: InStock

First month free.

—Intense & Peppery—

*Buy this limited-edition EVOO and get your 1st month of the Club FREE.*

Sourced from the Tuscan coast. Small batch. Early harvest. Prioritising wellness from farm to fork for an oil that’s packed with polyphenols and aromatic flavours. Once you've finished this bold Tuscan oil, reuse and refill the bottle with exclusive EVOOs from the Olive Oil Club from a range of independent producers.

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Exclusive perks.

Organically-farmed. High in polyphenols. Small batch.

Introducing a thoughtful, single estate, extra virgin olive oil from the Maremma region of the Tuscan coast in Italy. This oil is made by a dynamic husband & wife duo who are combining their background in conservation & natural land management with a passion for nutrition.
This is one of our "Extra Rare" limited batches and is best used as a finishing EVOO to keep the high level of antioxidants and peppery flavour intact.

Harvest: October 2024.
Variety: Blend of primarily Frantoio, Leccino, and other Tuscan varieties, with smaller amounts of Coratina and Grignano.
*Note from producer: "While Coratina (from Puglia) and Grignano (from the Verona area) are historically used for blending, in our case they play a minor but meaningful role—Coratina adds structure, and Grignano contributes to the aromatics."
Polyphenols: 655 mg/kg.
Origin: Maremma, Tuscany, Italy.
Process: Superior category extra virgin olive oil obtained directly from mechanical (never chemical or heated) means. 0.15% acidity. The olives are milled within 3-5 hours of being picked. This oil is filtered.
Agriculture: Organically-farmed with regenerative practices focussed on soil health and biodiversity.
Soil type: Clay.
Candice comes from the arts. Fabrizio comes from the land.

Together they have a lifelong commitment to sustainability, which is present in every decision, action, and detail of their work.

They're also equally passionate about the nutritional side.

"We use precision farming methods and state-of-the-art extraction technology to bring you something unique; high phenolic olive oil, a gift for your palate and a longevity resource for your body."

Coming from 20 hectares of organically-farmed olive groves facing the Mediterranean sea, in one of the most unspoilt and fascinating areas in the region, this is an oil as beautiful as its homeland.
Tastes like...

Nose: A robust, green, herbaceous oil with aromas of artichoke & white pepper. It's almost creamy with floral notes like those of clover flowers.

Palate: There’s an amaretto note coming from almond and apple. It's bitter—showcasing its Tuscan roots. It finishes with an intense but clean pepper from the soaring polyphenols in this curated blend.

Pairs with...
Try this with zingy grapefruit. Pour over a seafood steak like a seared tuna. Let it sing over fresh mozzarella salad. Brighten up hearty bean stews. This is an oil for robust pastas. Pour over a steak. Drizzle with dark chocolate.
100% olives from small batches. Nothin' but the juice, baby.

This early-harvest oil is packed with antioxidants, and comes in at a whopping 655 mg/kg of total polyphenols (when tested in February 2025), which is above the 250 mg/kg benchmark set by EU Regulation (No. 432/2012) about high-polyphenol olive oils.

Other facts per 100ml:
Energy: 3700kJ / 900kcal
Total fat: 100g
Carbohydrates: 0g
Proteins: 0g
Sugar: 0g
Salt: 0g

We open up our independently-verified, lab analysis reports to showcase the oil's quality.

Taste Profile

Fruity

Mellow
Medium
Intense

Peppery

Mellow
Medium
Intense

Bitter

Mellow
Medium
Intense

Customer Reviews

Best olive oil I’ve tried

Incredible!

Love it!

Love the flavoursome notes you get in this oil! It has great pour every time. I use it for drizzling, in a Bolognese and pan frying as well.

Tuscan extra rare

This oil is delicious and my favourite so far. Really high in poly phenols which is a huge added bonus

Amazing olive oli

This is one of the best olive oils I’ve tasted. Unbelievably complex and delicious I wish I had bought 10 bottles!

It FEELS good for you

It FEELS good for you

1 2 3

FAQs

The Olive Oil Club delivers a range of delicious oils throughout the year. At this time, you can't sign up for a subscription to just one oil, though you can order larger formats, sets, or our bottles when you need to top-up.
Our producers all farm organically to the EU standard without any synthetics or chemical "cides". However, as we only work with small farms, some have not yet been certified—which is why we cannot legally label them as “organic”, unless it has the certification. Many of them, though, are well on their way in the conversion and audit process (it takes a few years), so we hope to share more soon.
Currently, our Greek oil from Sparta and our Italian oil from Tuscany are the only oils in our range that can carry the organic certification on its label.
Welcome you to the fascinating, yet very confusing world of extra virgin olive oil. We wrote an article all about the term "cold-pressed" if you'd like to read up in detail, but in short, it is just a marketing buzzword, as by legal definition in the EU, extra virgin olive oil is extracted without any heat or chemicals and only comes from the “first pressing” (more like squeezing) of the olives—which is exactly the definition of our products.

Recipes & Guides

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 ...

Loaded Sicilian olive oil dip

Toasted fennel seeds, chilli flakes and sun-dried tomatoes perfectly compliment the notes of vine tomato, chilli pepper and fresh cut-grass found in this deliciously delicate EVOO. For the third recipe in our loaded olive oil dip series we’re going to Sicily, Italy. This delicious dip celebrates the Olive Oil Club’s exclusive June drop from the Western region of this island, Agrigento. Simple flavours allow this oil to sing, and makes the dip all the more moorish. Best served with a cold ...

Tashi (Cypriot tahini dip).

Drizzled into a souvlaki, used as a dip for fluffy pitas, or as another meze staple, this dip is as versatile as it is moorish. Tahini is a big part of Cypriot cuisine, and this dish is no exception. Simple, but delicious, the key to this recipe is a good quality tahini, fresh lemon juice, and a finishing drizzle of plenty of extra virgin olive oil. Here's the method: Add the tahini to a mixing bowl, then squeeze in the lemon juice. Slowly whisk in the cold water until completely smoo...

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Exclusive: Tuscan Extra Rare with Club

First month free.

One-off purchase

Olive Oil Club membership

£35.00

About this oil

Organically-farmed. High in polyphenols. Small batch.

Meet the producers

Taste & pair

Health & nutrition

Taste Profile

Fruity

Peppery

Bitter

Customer Reviews

Customer Reviews

FAQs

Can I subscribe to refills for just this product?

Is this oil organic?

Is this cold-pressed?

Ready to join the Olive Oil Club?

Fresh, delicious oils that represent where they come from—delivered to your door.

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