The most delicious tastemakers for a good pasta. Our Olive Oil Every Day 500 ml and the All'Aglio 250 ml.

This extra virgin olive oil has been made specifically for cooking with. In order to make an oil that can be heated to high temperatures, we use small Coratina olives which contain very little liquid. Our farmer, Mauro, harvests them when they are just ripe to retain their full taste but prevent the proteins that burn at low temperatures from developing. The oil is then cold pressed and juiced to reduce the water content further and then filtered and purified naturally without chemicals to remove any loose particles.

The result of all this work is a natural oil that you can make very, very hot. Which is exactly what you need when you're cooking or grilling.


Our garlic oil or All’Aglio is made from our Ogliarola and Coratina olives and locally grown Puglian garlic.

If you ever go to Puglia, the Pugliese will tell you exactly how to grow the very best garlic. No green houses, late night watering or any other strange tricks necessary. Just plenty of sunshine and lots of space to let it grow.

Puglian garlic tastes almost as if the cloves have been slightly grilled and it’s a flavour we’re addicted to.

To capture it, we cold press the olives and the cloves together, so that the oils can combine for full somewhat sweet taste.

All’Aglio (pronounced al-agg-lee-oh) is great on steak, gives your pumpkin soup a real kick and makes (of course) the very best garlic bread.