We only offer the very best olive oils in the world. All single-state, non-flavoured from prestigious producers who we have personally met and who win the top olive oil awards year after year.
Supermarket olive oil is usually a blend of different oils from all over the world and sometimes even counterfeit oil illegally mixed with seed oils.
Our oils are all made exclusively from unripe Green Olives, as opposed to overripe black olives which is the case for the vast majority of olive oils sold in supermarkets.
Green olives make a superior type of olive oil but in exchange yield much less (about 3 times less oil than black olives) and are much more expensive to harvest as the olives are firmly attached to the tree and need to be hand picked. This type of oil is much healthier, thanks to polyphenols, and also more flavoursome.
Our producers are also incredibly passionate and invest heavily in state-of-art mills and in an extremely controlled production method. The olives are processed within hours after harvesting, different from large scale producers who leave the olives to spoil in open air for days before crushing, again, as is the case for the vast majority of supermarket olive oil.
Finally we only sell fresh olive oil from the latest harvests (fresh is best) and our bottles show the harvest date, which is something you would hardly find in a supermarket olive oil bottle.
All this extra care means higher production costs and thus the oil simply needs to cost 3 to 5 times more than standard olive oil.
Considering the fact these are literally among the very best olive oils in the world (the equivalent for wine would cost thousands), the fact they are much healthier and can save you time and even money with simple dishes that taste much better – the olive oil is much better value than in the supermarket.
Check our Discover page to learn with our Infographics what makes great olive oil.
Yes, however we do not use the term extra virgin very often since our olive oils are much superior to other oils which also classify as extra virgin. Instead we simply call it Fine Olive Oil.
Our olive oil comes directly from Italy where it is stored in optimal conditions in the producer’s farms inside large containers filled with an inert gas to preserve the oil freshness and in a room with temperature control.
We then import small amounts at a time, which are bottled on demand to our specification. Once in the UK, the bottles are stored in the ideal conditions in a cellar in the dark, dry and away from heat – as wine is stored.
No, we only offer you “proper” olive oil. All single-state and made from green olives only without any adulteration.
During the winter your olive oil is likely to turn cloudy when exposed to low temperatures. This is perfectly fine and does not affect the olive oil quality at all. You can still use the cloudy olive oil and it will taste the same, but if you prefer it smooth, please simply let it come back to room temperature.
Bitterness is a positive attribute in olive oil and every good oil must display at least some bitterness.
Although bitterness may seem undesirable at a first glance, it is a taste that needs to be acquired (as in coffee and beer) and that quickly becomes enjoyable once you develop your palate.
The bitterness is what gives sharpness to dishes, but if you really dislike it, you may prefer to opt for Light Bodied oils as they are less bitter. The more Full Bodied the oil the more bitter it will be.
Pungency (the peppery sensation felt at the back of the throat) is a positive attribute in olive oil and all good oils must display at least some pungency.
Pungency is what gives structure to dishes, it is the foundation in which foods can achieve deeper levels of flavour complexity. Some people find pungency strange at a first glance, but just like spicy food, it is a taste that needs to be acquired and that quickly becomes very enjoyable.
Peppery oils should only be paired with strong flavoured dishes, for instance a grilled steak or a rich pasta. Pouring a peppery oil over a salad will most likely ruin it. For great food and olive oil pairing ideas, please check our Recipes page.
The more Full Bodied the oil the more spicy it will be, so if you really prefer mild oils you may prefer to opt for Light Bodied oils.
Although our oils are all made from green olives, your oil will most likely not be green. Olive oil is only green when it is made from the green olive and is:
- Unfiltered and a just few days old – in this case it will be incredibly bright green, like spinach juice
- Very fresh, just a few weeks old
Olive oil retains the green colour for a short period of time and the green colour is visible under natural light, after that it turns golden and over a longer period of time will tend to yellow/orange.
The colour of the oil is by no means an indicator of quality and for this very reason the official olive oil tasting glass is opaque blue in order to hide the olive oil colour.
Yes, you can use the olive oil for frying – but that would be the equivalent of using a vintage Bordeaux bottle for cooking.
Our olive oils are very special and should be used raw as a flavour enhancer by drizzling over ready dishes or as a healthier substitute to other fats (such as butter, which is very unhealthy).
High temperature will neutralise all positive attributes you are paying for, so frying and cooking is possible but not advisable.
Similarly to wine, different oils go with different foods, so make sure to check our Recipes page to learn Boldly Simple recipes paired with specific oils.
Yes, a great gift. As classy as wine but without the alcohol, most people love it, it’s healthy and of good taste.
We normally recommend buying 3 500ml bottles at a time (a Light, Medium and Full Bodied) so that you can take full advantage of incorporating it into your diet and basically make the oil work for you by saving time and money with quick dishes with less ingredients that still taste fantastic.
Additionally, delivery is Free in the UK when you buy 3 or more.
Although olive oil will keep well for about 2 years if stored appropriately, once opened it should be ideally consumed within a month.
This is because as you use the bottle more and more air will get in and the oxygen will oxidise the oil and turn it rancid. So although it is tempting to be very careful with your precious olive oil bottle, once you reach about half way through the bottle it is better to get on with it.
Olive oil has three enemies: oxygen, temperature and light.
Do not leave your bottle open for any longer than necessary, once you use it put the lid back on.
Do not leave it next to the oven as the temperature will degrade it. You may wish to store it in the fridge, but please be aware your oil is likely to turn cloudy which is perfectly fine.
Do not leave it by the window exposed to direct sunlight and not even to room light; as you will notice all of our olive oils have dark bottles (like wine bottles) to protect it from light.
The ideal way to store your olive oil is closed in a dark cupboard away from the oven or any other source of heat.
Check our Discover page for olive oil caring tips.
Within reason, yes. Small sips are normal in olive oil tastings. Just make sure you drink plenty of water in between tastings.
If you drink an excessive mount of olive oil at once (e.g. over 300ml within minutes) you are likely to have a liver flush, which is a detox practice that many people do on purpose. We do not advise you to use our oils for a liver flush.
Yes, olive oil is a great skin moisturiser and is in fact much better than most moisturising creams because what really moisturises the skin is oil, and standard moisturisers have bad refined oil.
Our olive oil are particularly rich in antioxidants, anti-inflammatories and vitamin E because they are made with the unripe green olive.
Our oils are meant for consumption but if you wish to use it as a moisturiser, after a shower, apply a small amount of oil in your hands, spread it and gently apply over the skin. It will be quickly absorbed by the skin as opposed to making your skin greasy, again, a sign of top quality.
FELIPE MATTEI himself applies olive oil to his face everyday before going to sleep.
Do not apply if going immediately to direct sunlight or if you have any type of skin allergy.
. . . Yes. . . oh you!
COOKING WITH OLIVE OIL
FELIPE MATTEI created recipes that are so simple that it requires a certain level of boldness to even present them.
The benefit from this type of recipe is that you can enjoy tasty healthy food on a daily basis and save time as most of them take less time to prepare than what it would take to order take-away or reheat a ready-meal – both unhealthy and of bad taste.
The recipes consist largely of good quality basic ingredients that are naturally flavoursome and thus don’t need to be messed about too much. The ingredients are enjoyed for what they are preserving the natural flavours and nutrients. The recipes achieve new hights thanks to specific olive oil combinations specifically designed to bring out the best flavours out of specific ingredients.
It is really quite shocking how absurdly simple dishes become amazing when paired with the right olive oil. The proof of concept is Bread & Tomato (which really should be boring) with a herbaceous full bodied olive oil – that’s what FELIPE MATTEI himself has for breakfast everyday.
Try for yourself
FELIPE MATTEI created all recipes and does not believe cooking is an exact science, it is something fun which should be guided by the instincts.
Additionally using precise measures is unrealistic since different people will be using ingredients from different sources which will inevitably vary in strength.
Keep tasting the food as you go along, that’s what chefs do.
No. Although olive oil is high in calories fat itself does not make anyone fat – sugar does.
The whole “fat free” frenzy is a marketing tool used by large corporations to deceive people into buying different products. Fat free yoghurt, low fat meals, it’s all nonsense – a quick Google or YouTube search will back this statement.
Basically when you ingest fat it does not go straight to your belly, it is broken down and then re-configured inside your body. Sugar is the bad guy, and if you eat less fat, you will eat more carbohydrates which basically become sugar in your body.
Olive oil is rich in “good” monounsaturated fats, primarily Oleic acid, which is an essential fatty acid that your body needs in order to function and that needs to be ingested because your body is unable to synthesise it.
FELIPE MATTEI himself consumes 100 – 200ml of olive oil a day and is not fat.
Yes, during the checkout process you will have the opportunity to specify your delivery address.
We are based in the UK and our deliveries are all First Class, so you will receive it in about 2 working days. If you are based outside the UK the delivery period will be longer depending on how far you are.
Yes and we will deliver to your door, however please be aware the delivery will cost more due to the distance and it might be better value for you to buy a larger quantity and get a tailored quotation.
For a bespoke quotation please contact firstname.lastname@example.org
Although we package your bottles with great care breakages may happen during transit. Please simply inform us which bottle(s) was broken at email@example.com and we will replace your bottle completely free of charge and send it immediately back to you.
When you purchase olive oil from our selection you are guaranteed absolute top quality.
If you do not like the oil, please let us know at firstname.lastname@example.org and we will give you a full refund or replace your bottle.
However please note that if your nose is blocked due to a cold you will not be able to perceive the oil flavour until your sense of smell is back on.
Also, the oil will not do its job if incorrect food pairings are used (e.g. pouring a Light Bodied over a grilled steak or a Full Bodied oil over a salad) as certain dishes can overpower the flavour of the oil and vice versa. For the best food pairing recommendations, please check our Recipes.
The most foreign flavours you are likely to come across, and thus dislike as they are different, is the olive oil bitterness and pungency. As explained above, these are positive attributes that every good oil must display and a palate that needs to be acquired (similarly to coffee, beer and spicy food). If you really dislike it, Light Bodied oils will display it to a lesser extent.
The important thing to keep in mind is that olive oil is a flavour enhancer and not a sauce; it will enter the food and bring out the best in it and often you will not be able to distinguish the olive oil flavour individually but your dish will simply taste better.
For a full appreciation of the oil oil quality, we advise you to pour some oil in a small wine tasting glass to smell and taste it. Check our Discover page for olive oil tasting guidelines.
PS. this is not a frequently asked question
We accept all major debit and credit cards, which are securely processed by WorldPay.
Yes, we do not keep your credit card details, they are safely processed by the leading online transaction service provider WorldPay. However be aware of the network you are using, such as public unsecured networks, as these may be monitored.