Slow food for a fast world

Our new oil is produced from hand-harvested ‘Megaritiki’ olives from groves in the Peloponnese region of mainland Greece. A low acidity olive oil, rich in antioxidant polyphenols and monounsaturated fats with a distinctive flavour of dry herbs and fresh green aromas.

Early Harvest olive oil is produced from olives that are picked at the very beginning of the season when they are green and unripe (between 20th October and 5th November to be precise!) Farmers gently rustle the olive trees with traditional hand-held poles to collect the olives in nets below; the olives are sorted by hand and the oil is extracted within hours of harvesting. These traditional methods may produce less oil but we think it’s worth it as they yield an oil of exceptional flavour; rich with concentrated polyphenols and abundant health benefits.

This is Greek goodness in a bottle.

Our Kalamata extra virgin olive oil is produced with polyphenol-rich Koroneiki olives grown in the Kalamata region of Greece (not with Kalamata olives, which is a common misconception!) this region is acclaimed for the production of superior quality olive oil and has been awarded PDO status.

Kalamata is in the southernmost peninsula of mainland Greece and the area provides an ideal climate for the cultivation of olives, with mild winters, long hot summers and moderate wind.

This oil has a gentle fruity flavour and aromas of meadowsweet herbs with a lovely peppery finish making it great for all-round use and perfect for dressings and dipping.