• Ionian Gold 'Gold Cap' olive oil product shot from the front.
  • Pouring Ionian Gold olive oil onto tomatoes
  • Ionian Gold 'Gold Cap' olive oil with foods.
  • Bottle of 'Ionian Gold' on a light background, rear label
  • Ionian Gold olive oil being poured onto tomatoes on a wooden board
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Ionian Gold

Ionian Gold | Xavdata

Ionian Gold | Xavdata

£28.00
£28.00
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Xavdata is a high polyphenol extra virgin olive oil made from Koroneiki olives grown in our hillside grove on the family estate in Kefalonia. Set back from the coast, the trees here mature in cooler air and deeper soil, giving an oil with more structure and a longer finish. It's the first press of the season, cold-pressed within hours and left unfiltered.

On the palate it's softer and rounder than you might expect from an early press. There's artichoke and olive leaf up front, then aromatic herbs, and a warmth underneath of nuts, banana, and a touch of cinnamon.

Polyphenols are the natural antioxidants found in olives that protect your cells and reduce inflammation. Most supermarket olive oils contain fewer than 200 mg/kg. Xavdata has 1052mg/kg. Acidity sits at just 0.27%, roughly a third of the EU limit for extra virgin.

Xavdata is built for everyday cooking. Use it to marinade meat and fish, finish grilled vegetables, dress a tomato salad, or cook a weeknight pasta. It's versatile enough to pour without thinking, and good enough that you'll taste the difference every time.

Not sure if Xavdata is the right one for you? Compare all three of our oils side by side.

Or, if it's already part of your routine, you can get Ionian Gold olive oil delivered monthly through the Liquid Gold Club.

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Soft, rounded Greek extra virgin olive oil

High Polyphenols

1052 mg/kg, balanced oleocanthal and oleacein

Cold Pressed Within Hours

From grove to bottle on our Kefalonian estate

Flavour

Artichoke, olive leaf, banana, almond, mild pepper

Best For

Everyday use, roasting, dressings, finishing

Low-Waste Packaging

500ml Refillable Glass Bottle

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Cold-pressed and unfiltered on our family estate in Kefalonia, Xavdata is made from Koroneiki olives and pressed within hours of harvest. You'll taste artichoke and olive leaf first, then aromatic herbs, with a warmth of nuts, banana, and a touch of cinnamon underneath. Softer and rounder than most early-press oils, with polyphenols at 1052 mg/kg and acidity at just 0.27%. Pour it over grilled vegetables, fresh tomatoes, fish, or pasta.
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Nicholas Dellaportas with his family on their olive grove in Kefalonia, Greece

Our Family Grove in Kefalonia

Meet the Dellaporta Family

The Dellaporta family has been on the Paliki Peninsula in Kefalonia since around 1500. Our name comes from the village we founded, Dellaportata, where olive groves, vineyards and vegetable fields once stretched as far as you could see. The old house was Venetian in style, built around a stone courtyard, and our family church, Agia Roggi, has stood nearby since 1650.

After the 1953 earthquake, the family moved to Lixouri and the estate was divided between four daughters. Our Nona Eirini, the youngest, inherited the land surrounding Agia Roggi. For over seventy years, the grove sat quiet and the trees grew wild. Then we came back, pruned the old Koroneiki trees on the Xabtada plot back to life, and started making Kefalonian extra virgin olive oil the way our grandparents did.

We pick the olives by hand, cold-press them within hours, and bottle the oil on site. We don't irrigate, we don't use chemicals, and we let the seasons set the pace.

Xavdata is our bold early press, but we also produce Paliki, a brighter, more peppery oil from later in the harvest, and Livadi, a limited edition with the highest polyphenol count we've ever recorded. Every bottle is a single estate Greek olive oil from this land, and we think you can taste it.

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