Yes indeed! Although we don't put it on the bottle or make a song and dance about it, everything is done organically. The Soil Association charges huge sums for the privilege of certification which is another expense we don't need.Our olive oil is made with our family's olives and those from other families & smallholders living near the olive mill in Pervolia, Cyprus. My wife Pam's family owns the mill, and that's where our olive oil comes from. It's as pure as olive oil gets!There are no big businesses involved - it's just local families who all grow the same olives (the native 'Cyprus' olive, Koroneiki and Kalamata). We know they don't use pesticides so we believe it's organic. But we don't make that claim on our packaging because we're not there to test everybody's olives when they bring them to the mill. And the Soil Association charges a lot of money for testing, so if we signed up with them our olive oil would have to increase in price again to cover this cost, which nobody wants. So in short, we know exactly where it comes from and we believe it to be organic but we don't pay the Soil Association to verify it.

The local varieties grown near our mill in Larnaca are mostly the native Cyprus olive (Kyprasi), with some Koroneiki and Kalamata. These are the olives we use for our olive oil.

In the month or two following the harvest, our olive oil is much thicker than during the rest of the year. Don't worry, this is perfectly normal with early season olive oil. It's thicker, and tiny olive bits are present as our olive oil is unfiltered, which means it's packed with nutrients & goodness.  Another reason for it being extra thick is that it may be very cold. This will clear after a while at room temperature and doesn't affect the quality. You could always leave the box on a warm radiator to gently warm it through for a little while before decanting.

Bottled extra virgin olive oil can last up to 2 years (unopened). Once opened, it’s best used within 3–6 months for peak freshness. However, our 5-litre bag-in-box (BiB) option stays fresh for up to 24 months even after opening if stored in a cool, dark place. Pro tip: Store it away from heat to maintain its quality.

Everybody has different tastes so my opinion may be different to yours but I always describe it as smooth, rich and creamy with a slight peppery kick. And of course it depends on the time of year. It's usually more peppery when it's not long been harvested, because it's fresher. You may try our olive oil in six months time and find it still smooth but slightly less peppery because it's been in the bottle for longer. One thing is for sure though, our olive oil is 100% pure unfiltered, unadulterated extra virgin olive oil with nothing added or taken away.

Our extra virgin olive oil has an acidity level of 0.29, as tested in November 2025. This low level ensures top-notch quality and a smooth taste.

The olive harvest  in Cyprus starts in September each year and we usually have the new season olive oil will around late November/early December. This depends on various factors so it's hard to predict precisely, but the fresh oil needs a little time to settle after pressing and then it takes a few weeks to get to us here in the UK. We aim to be among the first olive oil companies to have new season oil and we'll let you know about it nearer the time via our newsletter and blog posts, so please sign up if you haven't already done so to get the news first.

Absolutely! Our olive oil is 100% pure unfiltered, unadulterated extra virgin olive oil with nothing added or taken away.  Pam's uncle owns the olive mill in Larnaca, Cyprus, and all the local families bring their olives to the mill for pressing. When pressed, they take home enough olive oil to keep them going for a year and we're lucky enough to be able to buy the rest.  Bottled on site at the mill in Cyprus, it's sealed in the darkest bottles possible (or our 5lt Bag in Box) and sent to us in Cambridgeshire for labelling. There are no big business interests, no pesticides, no additives, no nasties. Just 100% pure extra virgin olive oil, and it's always from the most recent harvest unless clearly stated.

Bottled on site in Cyprus, our olive oil is sealed in the darkest possible glass bottles and sent to us here in Cambridgeshire for labelling.

Our olive oil boasts a polyphenol count of 456 mg/kg (tested November 2025), well above the 250 mg/kg 'high polyphenol' benchmark. This means it’s packed with antioxidants and health benefits. Check out the official certificate on our product pages for more details!

The box is made from standard cardboard which is fully recyclable of course. The bag itself is constructed from LLDPE (inner), and Metallized PET (outer). Both materials can be recycled with specialized facilities that separate the plastic and metal. This is the best solution for liquid foodstuffs available at the moment as far as I know, but we're always keen to hear of more sustainable ways to do things. If you know of a better solution please get back in touch - we're always listening to our customers.

Our olive oil is packed with antioxidants and healthy fats that support heart health, reduce inflammation, and boost overall well-being. It’s a delicious way to stay healthy!

To maintain the freshness of our olive oil, store it in a cool, dark place away from direct sunlight and heat. Ensure the bottle is tightly sealed after each use.

We state "Do not refrigerate" on the bottles because extra virgin olive oil solidifies when cold. Although this doesn't affect the oil in terms of quality or taste, it's not very convenient because you'd need to keep it at room temperature for 20 minutes or so until it's ready to pour again. I certainly would advise against freezing it as the glass bottles are liable to crack as the olive oil expands on freezing. The main enemies of extra virgin olive oil are heat, light and oxygen. As you know our bottles are very dark for this reason and the olive oil will keep perfectly well for many months at room temperature. Click here to find out more about our olive oil: www.oliveolive.co.uk

Our olive oil is unfiltered, apart from a natural gravitational filtering which happens during storage - which qualifies it as 'lightly filtered'.

Absolutely! Extra virgin olive oil (EVOO) is perfect for cooking. While common myths suggest its smoke point is too low for high heat, recent research confirms it is one of the most stable and safest oils to use in the kitchen at medium to high heat. This is thanks to the monounsaturated fats and antioxidants in olive oil. Use it for sautéing, roasting, or even baking—it’s a healthy and flavorful choice. Mediterranean families have been cooking with EVOO for centuries, and so can you!

It's similar to infused olive oil but done in a much cleaner way.Each of our Fused oils has only 2 ingredients: extra virgin olive oil and the actual ingredient (basil, chilli etc.) which has been pressed in the very same mill as the olives. The ingredient is carefully added to our extra virgin olive oil and bottled. That's it - nothing else is added! We call it Fused because it's literally a fusion of flavours. We wanted to differentiate ours from shop-bought infused oils which are made by adding ingredients (or artificial flavours), to plain olive oil and leaving them to infuse over time. Ours is a much cleaner way to do it, and it captures the essential oils directly, resulting in a robust, integrated flavour profile. Choose your favourite here: www.oliveolive.co.uk/fused-olive-oil

All our Fused oils contain the flavour and aromatic compounds of their main ingredient but do not contain actual pieces, so they are indeed Low-FODMAP friendly. The process extracts the flavour into the oil while leaving behind the physical solids and specific carbohydrates that can trigger digestive sensitivities.Feel free to check out our Fused olive oils here: www.oliveolive.co.uk/fused-olive-oil