Premium Extra Virgin Olive Oil

Every candidate is tasted blind against the incumbent in its price band. If it does not beat what we already list, it does not replace it. Producers send current analysis; where the certificate is more than three months old at bottling we re-test.

We keep the selection deliberately small. A shelf of four hundred oils is a distribution problem, not a curation. A shelf of forty is a point of view.

Early-harvest fruit yields far less oil per tonne. Hand or comb harvesting costs more than shaking a canopy into a net. Milling within hours of picking requires mill capacity standing idle for the rest of the year. Dark glass, nitrogen headspace and refrigerated storage all add cost after the oil is made.

Those choices are what you taste as green fruit, bitterness and pungency, and they are why a serious 500 ml bottle costs more than a supermarket litre.