Our Award-Winning Partners (top ranked in the Flos Olei Olive Oil Guide)
Frantoio Franci (Tuscany, Italy) – ★ 100/100 in Flos Olei 2026
Oro Bailen (Andalusia, Spain) – ★ 99/100 in Flos Olei 2026
Frantoio Galioto (Sicily, Italy) – ★ 98/100 in Flos Olei 2026
Nobleza del Sur (Andalusia, Spain) – ★ 99/100 in Flos Olei 2026
Domaine Fendri (Sidi Bouzid, Tunisia) – ★ 87/100 in Flos Olei 2025
Italian Olive Oil
Italy counts more than 500 varieties of olives. Combined with the different climate and terroirs, it leads to wealth of flavours from the intense and peppery coratina extra virgin olive oil from Apulia to the milder Sicilian Biancolilla extra virgin olive oil.
View our range of Italian olive oils.
Spanish Olive Oil
Spain ranks as the world's largest olive oil producing country with Andalusia concentrating the lion share. It is also home to a growing artisan scene focusing exclusively on producing the highest quality extra virgin olive oil from an early harvest. The very best Spanish producers reduce the time between the harvest to the oil extraction to a few hours.
Discover our Spanish Olive Oil range.
Tunisian Olive Oil
A high percentage of the olive oil yield from Tunisia is organic due to traditional farming in family olive groves. They can be found all over the country, with the chemlali variety producing a mild and buttery olive oil in the central region of the Sahel., whist the North of Tunisia is the land of chetoui, an intense a peppery extra virgin olive boasting high levels of polyphenols.
Try our range of Tunisian Olive Oils today.
Organic Olive Oil
Not only are organic olive oils created without the use of chemicals, they are also typically minimally processed and cold extracted to preserve the nutritional benefit of every drop. Many of our organic olive oils are also filtered to preserve their taste and quality throughout their shelf life.
Browse our selection of organic olive oils.
High Polyphenol Olive Oil
If you're hoping to elevate your diet, improve gut health, and gain added nutritional benefit from your olive oil, high polyphenol olive oil is an excellent way to achieve that. The polyphenol levels of extra virgin olive oil are considered high from anything above 250mg/kg. However, we stock superior high polyphenol olive oils from 400mg/kg with some exceeding 800mg/kg. Very high polyphenols oils are tend to have a strong flavour profile and are better suited to stronger tasting dishes.
See our range of high polyphenol olive oils.
Flavoured Olive Oil
For an easy way to introduce more flavour to any dish, or a blend of exciting new textures and delicious herbs, our range of flavoured olive oils is an effortless way to introduce fresh new tastes to your palate, or subtly lift a dish to new creative heights. For example, you will find a French truffle oil and chili oil in our selection.
Shop our selection of flavoured olive oils.
What is extra virgin olive oil (EVOO)?
EVOO is olive juice extracted mechanically (no solvents), with excellent taste and aroma and very low free acidity (≤0.8%). It must pass both lab tests and a certified sensory panel (no defects).
What counts as “premium” olive oil?
“Premium” usually means fresh, early-harvest extra virgin from a reputable mill, single-estate or clearly traceable, with standout aroma/flavour (fruitiness, bitterness, pepper). Look for harvest date, cultivar(s), awards, and chemical parameters shared openly. Our selection of premium olive oil displays a superior chemical profile; for instance, their acidity is below 0.25%, and most have a high to very high polyphenols content.
What are the different grades of olive oil?
- Extra Virgin (EVOO): mechanically extracted, no defects on sensory panel, free acidity ≤0.8%. Best flavour & nutrition.
- Virgin: mechanically extracted, slight sensory defects allowed, acidity ≤2.0%.
- Refined / “Pure” / “Light taste”: refined with heat/filters/adsorbents; neutral flavour, lower antioxidants.
- Olive Pomace Oil: solvent-extracted from leftover olive paste; not comparable to EVOO for flavour or health.
How is olive oil made?
Olives are harvested early, washed, crushed into paste, then malaxed (gently mixed) at low temperature. Oil is separated by centrifuge, filtered or settled, and bottled. EVOO uses no solvents and must pass chemical and sensory tests.
What is an early harvest olive oil?
Olives picked green/just-turning (typically Oct–Nov). Yield is lower, but flavour is greener, spicier, more aromatic, and polyphenols are typically higher. Ideal for finishing and health-led use.
What is the quality difference between standard extra virgin olive oil and premium extra virgin olive oil?
Both meet EVOO rules, but premium typically means:
- Earlier harvest, lower yield, higher aroma & polyphenols
- Tighter quality control (lot traceability, fast milling, nitrogen-blanketed tanks)
- Precise cultivars/terroir and often awards or lab disclosures
Result: brighter flavour, longer freshness, and more consistent excellence—reflected in the price.
What does “cold-extracted” mean?
It’s milled at low temperature (typically <27 °C) to preserve volatile aromas and polyphenols. Warmer extraction gives higher yield but duller flavour. Our premium extra virgin olive oils are extracted at significantly lower temperatures. For example, at Oro Bailén, the extraction is carried out below 20 °C to preserve taste and health benefits.
Is organic olive oil better?
“Organic” means olives are grown without synthetic pesticides or fertilisers and certified to organic standards. Quality depends on farming + milling—great organic oils exist, but organic isn’t a flavour guarantee on its own.
What does PDO/PGI on Italian labels mean?
They’re EU protections: PDO (DOP in Italy) and PGI (IGP). They certify origin and methods (e.g., “Toscano IGP”, “Terra di Bari DOP”), useful for traceability and regional character.
What is a “high-polyphenol” olive oil?
High-polyphenol olive oil typically exceeds 250 mg/kg. Early-harvest cultivars like Coratina, Picual, and Koroneiki often test higher.
How do polyphenols affect taste and use?
More polyphenols generally means more bitterness and pepper (pungency) and better oxidative stability. They shine as a finishing oil; for delicate dishes choose a gentler EVOO.
How do I choose a good bottle in a UK shop?
Prioritise harvest date (recent), dark glass/tin, cultivars you enjoy, and producer transparency. Taste notes should mention fresh green/herbal/fruit tones, not flat or greasy.
Where can I buy premium EVOO in the UK?
Look to specialist delis, farmers’ markets, olive-oil retailers, and reputable online shops that publish harvest year, chemical analysis, tasting notes, and reputable awards.
Should I worry about “best before” vs “harvest date”?
Yes—harvest date tells you when olives were picked (freshness!). Best-before is usually 18–24 months after bottling. For peak flavour, use within 12–18 months of harvest and within 6–8 weeks of opening.
What’s the best way to store olive oil at home?
Keep it at ambient temperatures, ideally 14–20 °C, in the dark and sealed. Avoid light, heat (hob/oven), and air—ideally store in the original bottle or tin.
Can I cook with extra virgin olive oil?
Absolutely. Quality EVOO handles typical home sauté/roast temperatures well. Use robust oils for roasting/grilling; save your most aromatic bottles for finishing.
Which oils for which dishes?
- Intense: grilled veg, steaks, tomato sauces, bitter greens, dipping
- Medium: roast chicken, fish, soups, everyday salads
- Delicate: white fish crudo, mozzarella, pastries/aioli
What makes Italian EVOO special?
With over 500 varieties and diverse climates, Italy offers distinct regional profiles—Tuscan blends (Frantoio/Leccino/Moraiolo: green, peppery), Sicilian (Nocellara, Biancolilla: tomato-leaf, citrus), Puglian (Coratina: bold, bitter-peppery)—which express themselves particularly well in early-harvest extra virgin olive oils.
Should I pick single-variety or blends of multiple varieties of extra virgin olive oil?
Both can be excellent. Single-estate/cultivar gives clear identity; expert blends by olive-oil sommeliers offer balance and consistency year-to-year and can create unique flavour profiles.
Filtered or unfiltered?
Filtered oils are generally more stable over time. Unfiltered can taste vivid early but may lose freshness faster—enjoy promptly and store carefully. This is also why we mainly sell Novello extra virgin olive oils produced in the first week of the harvest as unfiltered and only for a few months after the harvest in transparent glass. We usually sell out of Novello by February.
Why do premium bottles cost more?
Early harvests and cold-extracted extra virgin olive oil yield significantly less oil; fast milling and rigorous quality control/testing add expense. You’re paying for fresh fruit juice and skilled extraction, which preserves a significantly higher proportion of taste and health benefits compared to mass-market blends.
What are the best pairings for olive oil?
- Robust / peppery (high-polyphenol): grilled veg, bistecca, tomato sauces, bitter leaves, bean soups
- Medium: roast chicken, roasted roots, grain salads, white-fish roasting
- Delicate: mozzarella, white fish crudo, mayonnaise/aioli, pastries
This is also why it’s worth having 2–3 oils with different profiles.
What is the best olive oil for salads?
Pick a fragrant EVOO that you enjoy neat.
- For leafy salads & tomatoes: Tuscan-style (Frantoio/Leccino/Moraiolo) or Picual (green, peppery).
- For delicate greens or mozzarella: Nocellara del Belice or Hojiblanca, Arbequina (softer, fruity).
What is the best olive oil for dipping?
Medium to intense extra virgin olive oils are best-suited for dipping.
Is bitterness a defect in olive oil?
Absolutely not. Together with fruitiness and spiciness/pungency it is one of the three positive attributes for olive oil.
What is the best olive oil to drink for health benefits?
If you take a spoonful daily, choose a fresh, high-polyphenol EVOO (often early harvest; naturally more bitter/peppery). Start with 15–20 ml with food. If the pepper kick is too strong, drizzle on breakfast yoghurt, oats, or toast instead. Alternatively, choose a medium-polyphenol oil with 250–400 mg/kg which will be more versatile than very high-polyphenol oils.
