Collection: Products

Soft and rounded, with artichoke, olive leaf, aromatic herbs, and a warmth of banana, nuts and cinnamon. Our super early press - cold pressed from Koroneiki olives picked at the very start of the season. 1052 mg/kg polyphenols, 0.27% acidity.

Bright and lively, with citrus, green apple, leafy greens and a warm peppery finish. Our later press, harvested a few weeks after the Gold Cap from the same Koroneiki trees. 1023 mg/kg polyphenols, 0.33% acidity.

The Gold Cap is softer and more aromatic. It's great for everyday cooking, dipping bread, or drizzling over pasta. The Black Cap has more bite and is at its best poured over fish, salads and grilled vegetables.

Polyphenols are natural antioxidants found in extra virgin olive oil. They're linked to heart health, reduced inflammation and cell protection. Most supermarket olive oils contain fewer than 200 mg/kg. Both of ours contain over 1000 mg/kg. That's what gives them their peppery depth and health benefits.

Yes, you can cook with high polyphenol olive oil. Extra virgin olive oil is stable at normal cooking temperatures. Use it for roasting, frying, baking, as well as finishing and dressing.

We recommend storing olive oil somewhere cool and dark, with the cap on when you're not using it. Our dark glass bottles help protect it from light.