Chilli: Extra Virgin Olive Oil (97%), red chilli pepper extract (3%)

Basil: Extra Virgin Olive Oil (95%), basil (5%)

Garlic: Ingredients: Extra Virgin Olive Oil (95%), garlic extract (5%)

Lemon: Extra Virgin Olive Oil (97%), lemon juice (3%)

Cook Me: Fry with it. Roast with it. Dress a salad with it at midnight. We won't judge.

Pan. Oven. Vegetables. Fish. Meat. Gentle to medium heat. Pour like you mean it. Measuring is for cowards.



Finish Me: Raw. Drizzled. Poured at the last second. That's where this oil does its best work.

Vegetables. Fish. Meat. Pasta. Rice. Goat cheese. Desserts. Yes, desserts. Pour it on just before serving and let it do what it does. Can handle gentle heat if you need it to. But it'd rather be naked on the plate.



Spray: One spritz. Even coverage. Done.

Pan lining. Oven trays. Baking tins. A light coat on vegetables before they roast. Fish before it hits the grill. Gentle to medium heat. For the people who think pouring is too chaotic. We respect that. Barely.



Chilli: Best as the last thing on the plate. Eggs. Pasta. Fish. Meat. Salads. Vegetables. Desserts if you're brave. Cocktails if you're showing off.

Handles gentle to medium heat but the real magic happens at room temperature. Pour it on just before serving. Then stand back.



Basil: Drizzled over everything you'd normally throw basil at, minus the chopping. Toss in to any cool to medium heat dish or leave for the big finale.

Eggs. Pasta. Mozzarella. Tomatoes. Fish. Salads. Vegetables. Desserts if you're curious. Cocktails if you're that person.

Handles gentle to medium heat but don't waste it. Add it last. Serve immediately. Take the credit for how good it tastes.



Garlic: On everything. Genuinely.

Eggs. Pasta. Pizza. Bread. Fish. Meat. Salads. Vegetables. Anything you'd normally add garlic to, minus the peeling, crushing, and sticky fingers.

Handles gentle to medium heat but it peaks raw. Pour it on just before serving. Let the garlic do the talking. It will.



Lemon: Fish. This oil was made for fish. But also eggs. Salads. Vegetables. Pasta. Meat. Desserts if you know what you're doing. Cocktails if you really know what you're doing.

Handles gentle to medium heat but raw is where it shines. Add it last. That hit of lemon should be the first thing they taste, not the last thing you cooked off.

Naturally loaded with monounsaturated fatty acids, especially oleic acid. Replacing saturated fats with unsaturated fats in the diet has been shown to lower blood cholesterol. High cholesterol is a risk factor in the development of coronary heart disease.

Polyphenol-rich: olive oil polyphenols contribute to the protection of blood lipids from oxidative stress. The beneficial effect is obtained with a daily intake of 20g of olive oil, as part of a balanced diet and healthy lifestyle.

Cooking & Spray: Picual olives. Endemic to Andalusia. Hand-selected from small farms in Spain. Late harvest. Picked black. Peak ripeness. Pressed immediately. Cold-extracted. Minimally handled. From tree to tin. Nothing wasted.

Finishing: Arbequina olives. Endemic to Catalonia. Hand-selected from small farms in Spain. Early harvest. Picked green. Pressed immediately. Cold-extracted. Minimally handled. From tree to tin. Nothing wasted.

Lemon, Chilli, Garlic, Basil: The olive is Arbequina: soft, round, notes of almond and dried fruit. From small farms in Spain. Early harvest. Picked green. Pressed ASAP with the aromatics.