About Olio Olio

How It Started

Olio Olio grew out of a simple problem: finding proper Italian olive oil in the UK was harder than it should be. The supermarket shelves were full of blended oils labelled "Italian style," but very few told you which farm pressed the olives or when the harvest took place.

We started importing directly from a family producer in Puglia in 2018. One farm became three, then seven. Today we work with twelve estates across Puglia, Tuscany, Sicily, and Liguria, each selected because they press their own olives on-site and maintain the kind of quality standards that large commercial operations rarely match.

Our Sourcing Process

We travel to Italy at least three times a year. During harvest season, typically October through December, we spend weeks visiting farms, tasting fresh-pressed oil, and reviewing each producer's practices.

We look for a few things: single-variety or carefully blended oils, cold extraction within hours of picking, and proper storage that protects the oil from light and heat. If a producer meets those criteria and the oil tastes exceptional, we bring it to our warehouse in London and ship it to customers as quickly as possible.

Freshness matters. You won't find oils sitting on our shelves for months. Each bottle carries its harvest date, so you always know what you're getting.