The Extra Virgin Olive Oil
UK cooks switch to — and never switch back.
Cold-pressed Biancolilla from a single family estate at 900m altitude in Sicily. Hand-harvested in November. In your kitchen in days, not years. No blends. No supermarket shortcuts. Just the oil the way it was meant to taste.
GIFT SETS
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£29.99
100ml EVOO + 100g honey + 6 coffee drip bags
Delivered in 48–72 hours
Add a honey jar to the Premium Pantry and delivery is free (over £40).
Choose the bottle
that fits your kitchen.
Every bottle comes from the same November 2025 harvest, the same family estate in Sicily, cold-pressed within four hours of picking. The only difference is how much of it you want on your counter.
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.
One family. Three generations.
A single hillside in Sicily.
Our olives grow on one estate at 900m altitude in central Sicily — worked by the same family for three generations. Hand-harvested in November, cold-pressed within four hours at a traditional stone mill minutes from the grove. Every bottle is traceable to the tree.
Six numbers that separate
real EVOO from the rest.
Most supermarket extra virgin olive oil is a blend, 12–24 months old, with no traceable cultivar. Here is exactly what changes when you upgrade.
| Supermarket Extra Virgin | LAVERDE Biancolilla |
|---|---|
| Blend of oils from multiple countries | Single family estate in Sicily · One origin |
| 12–24 months old on the shelf | Harvested November 2025 · Fresh batch in your kitchen |
| No traceable cultivar — just "olive oil" | Biancolilla cultivar · Named, rare, identifiable |
| Free acidity often close to 0.8% legal limit | Consistently below 0.3% free acidity |
| Pressed hours or days after harvesting | Cold-pressed within 4 hours of picking |
| Grown at low altitude · Softer, flatter flavour | Grown at 900m · Cooler nights give fresher, greener aromas and a peppery finish |
| £6 / 750ml = 0.8p per drizzle | £20 / 500ml = 4p per drizzle · A £14/year upgrade for what goes on your kitchen counter every single day |
Five ways serious UK cooks
actually use this oil.
The biggest misconception about premium EVOO is that it is only for finishing. A fresh cold-pressed Biancolilla with a smoke point around 190–210°C is one of the most versatile fats in a working kitchen.
Cooking vs finishing — do you actually need two different oils? Read the full breakdown →
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 dulling its fresh, peppery character. Elegant, never aggressive.
Pairing tip: 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.
Pairing tip: for winter salads, try a spoonful of our raw Sicilian honey in place of the Dijon for balance — get them 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.
Pairing tip: finish with a drizzle of the same oil raw, plus flaky salt and cracked pepper.
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.
Pairing tip: add a spoonful of our raw honey to the marinade for caramelisation on the grill — paired in the Mediterranean Essentials bundle.
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.
Pairing tip: start with a lemon and olive oil cake. One recipe and you will never go back.
The Sicilian Pantry — 500ml EVOO + raw honey.
Bundle & save £3Our 500ml Biancolilla paired with a 200g jar of raw Sicilian honey from the same region — a complete Sicilian pantry, the pairing Sicilians keep on the table. Buy the pair for £26 instead of £29 bought separately.
Need it on your table tonight?
Want it now — get it through Deliveroo. No waiting for shipping.
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Compare LAVERDE ARTISAN with UK supermarket olive oils
Side-by-side, label-by-label comparisons of well-known extra virgin olive oils sold in the UK: origin, estate, olive variety, harvest date, awards, bottle, pourer and dated price per 100ml. Written to inform, never to diminish any brand.
- LAVERDE ARTISAN Olive Oil vs La Española Extra Virgin Olive Oil
- LAVERDE ARTISAN Olive Oil vs Filippo Berio Extra Virgin Olive Oil
- LAVERDE ARTISAN Olive Oil vs Waitrose Extra Virgin Olive Oil
- LAVERDE ARTISAN Olive Oil vs Sainsbury's Extra Virgin Olive Oil
- LAVERDE ARTISAN Olive Oil vs Tesco Extra Virgin Olive Oil
- LAVERDE ARTISAN Olive Oil vs Morrisons Extra Virgin Olive Oil
Everything UK cooks want
to know first.
Taste the difference
once. Then decide.
Start with the 250ml if you are new to single-estate EVOO. Go straight to the 500ml if you cook daily. Either way — once you taste this level of freshness, the supermarket shelf stops making sense.
Free UK delivery £40+ · Next-day across the UK · Also on Deliveroo
Explore the LAVERDE range
One Sicilian oil.
Same estate. Three formats.
Same Biancolilla. Same November harvest. Same 900m hillside in central Sicily. Choose the format that fits your kitchen — the oil inside every bottle is identical.
