Extra Virgin Olive Oil

Our extra virgin olive oil comes from a single estate in the rolling hills between Puglia and Basilicata, in the heel of southern Italy. It's a Coratina-led oil, cold pressed and bottled at source, and left completely unfiltered, so nothing is stripped out between the olive and your kitchen.

Independently lab tested. An independent, ISO 9001-certified laboratory measured 687 mg/kg polyphenols and 0.36% acidity (the extra virgin limit is 0.8%). See the full lab results.

Why Coratina

Coratina is Puglia's signature olive and one of the boldest varieties in Italy. It's known for a green, grassy flavour, a gentle bitterness and the peppery catch at the back of the throat that tells you an oil is fresh and full of natural polyphenols.

Cold pressed and unfiltered

Cold pressing keeps the temperature low during extraction, which protects the flavour and aroma of the fruit. Because we don't filter, you may notice the oil is slightly cloudy or that a little sediment settles at the bottom of the bottle. That's completely natural, and it's how olive oil is traditionally drunk in Puglia.

How to use it

• Drizzle over burrata, tomatoes, grilled vegetables, soups and pasta
• Mix into dressings or serve with bread and a pinch of salt
• Use it for everyday cooking. Good extra virgin olive oil is stable at normal pan temperatures

Sizes

• 500ml: for the kitchen table or a gift
• 750ml: for households that cook with it every day
• 3L: the best value for kitchens that get through it fast

Storage

Keep it sealed, somewhere cool and away from direct light. Once opened, it's at its best within a few months.

Buying for a restaurant, deli or shop? We supply by the litre. See wholesale and restaurant supply. Questions? Read our olive oil FAQ.