In the charming region of Andalusia, to the south of Spain, olive groves stretch as far as the eye can see. It is the largest olive oil producing region in the world. We have selected a single-variety olive oil, Hojiblanca, for its mellow and fruity flavour, so perfectly suited to everyday use.

Silver tin 250 ml.

Greece has the highest consumption of olive oil per inhabitant. To the south of the Peloponnesian peninsula around the town of Kalamata, which is famous for its table olives, the locals produce a high quality olive oil from the Koroneiki variety of olive, which is well known for its gustative qualities. The result is a smooth oil with a strong character and a green fruit flavour developing into green apple, with aromas of fresh grass and tomato leaf.  

Silver tin 250 ml.

This oil, originating from Castile, has been certified a biological product. Its ripe fruitiness comes from the ripe olives from which it is extracted. It is mellow, full flavoured and a little sweet, with notes of chocolate and milk.

Silver tin 250 ml.

This olive oil is made in Liguria, in the North West of Italy, from small olives of the Taggiasca variety, a distant cousin of our olive from Nice. Olives are hand-picked on the hills around San Remo and carried to the mill where they are stone-ground. Oil is then extracted from the olive paste during the first cold pressing. An oil of “Mosto” appellation means that it has not been filtered but simply decanted. In this way it retains its rich taste, which is characterised by flavours of artichoke, green apple and almond.

Silver tin 250 ml.

Arbequina olives are small, brown olives mostly grown in Catalonia, but also in Aragon, Andalusia and even Argentina. The name comes from the town of Arbeca; however, this variety is said to be actually originally from Palestine. As well as being a table olive, it is used to produce a highly valued olive oil. Generally, arbequina-based olive oils are more buttery, with a slightly peppery finish. 

Silver tin 250 ml.