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Olive Oil

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Olive Oil

Extra virgin olive oils chosen for character – not the flat, anonymous blends that fill supermarket shelves.

100% extra virgin: first cold-pressed to keep maximum flavour, aroma and natural antioxidants.
European estates: oils from the groves of Greece, Portugal and beyond, each reflecting its origin – from robust and peppery to buttery and smooth.
Organic: farmed without synthetic pesticides, with no chemical processing or hidden vegetable oil blends.

A good olive oil is a seasoning, not just an ingredient: soak it up with sourdough, drizzle it over salads, or finish a pasta dish with it.

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