The cold-pressed olive oil
with the press time on the bottle.
Most "cold-pressed" labels in UK supermarkets refer to a regulatory category, not an actual process. Ours is the literal thing: stone-mill pressed within four hours of hand-harvest, below 27°C, single-estate Sicilian Biancolilla. Free acidity under 0.3%. Harvest date and press time printed on every bottle. November 2025 harvest in your kitchen this week.
Same press time.
Same cultivar. Different bottle.
Every bottle is from the same November 2025 harvest, stone-mill cold-pressed within four hours of hand-harvest, kept below 27°C throughout, and bottled in dark glass to protect aroma and flavour. Free acidity tested at first bottling, consistently below 0.3% (legal extra-virgin limit is 0.8%).
The 500ml lasts roughly one month for a family that cooks daily. The 250ml is a smart start if this is your first single-estate EVOO. The 100ml is for tasting or gifting.
What separates real cold-press
from a regulatory label.
EU regulation lets producers label oil as "cold-extracted" if it is processed below 27°C. That is the legal floor — and most industrial producers hit exactly that ceiling, processing huge volumes at near-27°C from olives that have already sat for days. Our oil is stone-mill cold-pressed within four hours of hand-harvest, kept well below 27°C throughout, bottled in dark glass the same day. The result is what extra-virgin tasted like before industrial scale changed the category.
Why two "cold-pressed" bottles
can be completely different oils.
"Cold-pressed" is a regulatory definition with a 27°C ceiling — not a quality guarantee. Two bottles can carry the same label and be radically different oils. Here are the six technical numbers that actually matter.
| Generic "cold-pressed" supermarket EVOO | LAVERDE Cold-Pressed Biancolilla |
|---|---|
| Time olive-to-press: hours or days · Olives sit, fermentation starts, acidity rises | Time olive-to-press: under 4 hours · Same-day from grove to mill |
| Processing temperature: up to 27°C ceiling · Industrial centrifuge | Processing temperature: well below 27°C · Traditional granite stone mill |
| Free acidity: often near 0.8% legal limit for "extra virgin" | Free acidity: consistently below 0.3% at first bottling · Tested every batch |
| Cultivar: undisclosed · Usually a blend of unknown varietals | Cultivar: Biancolilla · Native Sicilian, named on the bottle |
| Altitude of grove: lowland or unknown · Faster ripening in warmer conditions | Altitude of grove: 900m · Fresher, greener fruit from slower ripening at altitude |
| Bottle: clear or green glass · Light dulls aroma and flavour within weeks | Bottle: UV-blocking dark glass · Harvest date printed · Aroma and flavour protected |
| £6 / 750ml = ~0.8p per drizzle | £20 / 500ml = ~4p per drizzle · A £14/year upgrade for the fat that goes on your kitchen counter every single day |
Five uses where cold-press
quality actually matters.
There is a persistent myth that cold-pressed EVOO is only good for finishing. The reality: a fresh, low-acidity cold-pressed Biancolilla has a smoke point around 190-210°C and is one of the most stable cooking fats available.
Drizzled raw over the finished plate.
Over minestrone. Over burrata. Over a plate of spaghetti aglio e olio. The heat of the food releases the oil's green-tomato and almond aromatics without cooking them away. Elegant, never aggressive.
Works especially well with sharp cheeses, seafood crudo, and anything with raw tomato.
The base of every dressing worth making.
Three parts EVOO, one part quality red wine vinegar, a teaspoon of Dijon, a pinch of flaky salt. The oil is the dressing — everything else is support.
For winter salads, try a spoonful of our raw Sicilian honey in place of the Dijon — paired in the Mediterranean Essentials bundle.
The best fat to fry an egg in.
Fry eggs in a generous pool of cold-pressed EVOO over medium heat. The whites crisp at the edges, the yolk stays soft, and the finished plate is richer than anything butter produces.
The oil that carries flavour into the protein.
Mix with lemon zest, crushed garlic, fresh rosemary and flaky salt to marinate chicken, lamb, white fish or aubergine. At roasting temperatures (190–210°C), Biancolilla holds up beautifully.
Substitute butter and watch what happens.
Swap butter for EVOO in focaccia, olive oil cakes, savoury biscuits and even simple loaf cakes. Moister, keeps longer, with a subtle savoury depth butter cannot produce.
Pair your EVOO with raw Sicilian honey.
Bundle & save £3Our 500ml Biancolilla paired with a 200g jar of raw Sicilian honey from the same region — a complete Sicilian pantry. Buy the pair for £26 instead of £29 bought separately.
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Compare LAVERDE ARTISAN with UK supermarket olive oils
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Everything UK cooks want
to know first.
Read the harvest date.
Then decide.
Every bottle prints the harvest date. Every batch is under 0.3% free acidity. Every press is under 4 hours from grove to mill.
Free UK delivery £40+ · Next-day across the UK · Also on Deliveroo
Explore the LAVERDE range
One cold-pressed oil.
Same press. Three formats.
Same Biancolilla, same stone mill, same under-4-hour press time, same under-27°C temperature, same November harvest. Choose the format that fits your kitchen — the oil inside every bottle is identical.
LAVERDE Cold-Pressed Biancolilla EVOO
Stone-Mill · <4h · <27°C · Caltanissetta, Sicily