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.
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 · Lower polyphenols | Grown at 900m · High natural polyphenol concentration |
| £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.
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 breaking down the polyphenols. 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.
Pair your EVOO with raw Sicilian honey.
Mediterranean Essentials BundleOur 500ml Biancolilla paired with a 200g jar of raw Sicilian honey from the same region — a complete Sicilian pantry. Used together every week by 270+ Londoners.
Need it on your table tonight?
We're on Deliveroo across Central London with 10 of our most-ordered SKUs — EVOO bottles, raw honey and curated gift bundles. No waiting for shipping.
Average across 270+ verified Google Reviews
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+ · 30-day taste-it-or-money-back guarantee · No questions asked
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.
