The Delicious & Healthy Kitchen Staple That’s Trending
The EVOO Boom
EVOO is no longer just a kitchen essential, it’s a lifestyle marker. From beautifully bottled single-origin oils to tasting menus and even gifting, EVOO has become a symbol of taste and wellness. “Premium olive oil is being gifted at dinner parties and supermarkets are showcasing it as the chic alternative to wine,” says chef Jad Youssef. “That shift ties in with the Mediterranean diet revival.” Tony Papas, founder of Trulli Ulivi, agrees: “Extra virgin olive oil has seen a rise in profile over the last five years, with consumers becoming more educated about the difference between a standard olive oil and EVOO. People are increasingly willing to invest in the premium option, recognising the craftsmanship and care that go into making a high-quality product.”
Cecilia Farchioni, of the heritage Italian brand Farchioni, adds: “Longevity has become a major talking point, and EVOO is recognised for its rich profile of health-promoting compounds. Polyphenols, particularly oleocanthal, are gaining traction for their anti-inflammatory properties.” Outside of kitchens, it’s popping up in cocktails like martinis and in skincare, suggests founder of The Olive Oil Guy Mazen Assaf. “It’s even showing up in morning wellness shots shared by lifestyle influencers.”
Sweet Meets Savoury
When it comes to food trends, self-proclaimed foodie Dua Lipa is always ahead of the curve (remember her Diet Coke and pickle juice combo?) so it was no surprise to hear the singer talking about her love of vanilla ice-cream with olive oil and salt on Radio 1’s Breakfast show. Now, there are numerous restaurants in the capital where you can try this combination, including Jackson Boxer’s Notting Hill spot Dove, where soft serve with ‘early harvest’ olive oil and oat cookies is on the menu, while Soho’s Bébé Bob serves the same dessert topped off with Oscietra caviar. The dish even won an award at the Taste of London food festival earlier this summer.
Across the board, chefs are embracing EVOO in desserts. Cecilia recommends adding a drizzle to chocolate mousse, while Mazen swears by vanilla ice cream topped with EVOO and pistachio nibs. “It sounds indulgent but the richness of the oil cuts through the sweetness in the best way,” he says. “A pinch of flaky salt takes it even further.”
Emily Cuddeford and Rachel Morgan, co-founders of Edinburgh bakery Twelve Triangles, use it in almond cakes and chocolatey desserts: “There’s more understanding now that you can pair olive oil with ingredients like chocolate to enhance both flavours.” Even popcorn is getting the EVOO treatment. Jad drizzles his with za’atar, while Cecilia suggests swapping butter for olive oil and freezing small dots to use as flavour bombs in dishes.
Restaurants Leading The EVOO Charge
London chefs are putting olive oil front and centre. Bottarga in Chelsea serves a ‘Negroily’ cocktail made with gin, mastiha, vermouth, bitters and olive oil; while The Bar Below at Hide fat-washes its martini with EVOO. Baccalà in Bermondsey even offers a curated extra virgin olive oil pairing, serving oils with each course like wine – “a concept we’ll see more of,” predicts Mazen. Elsewhere, West African Akoko showcases Nigerian olive oil in its dishes, while Hackney’s Yuki Bar uses EVOO to replace traditional Japanese condiments in dishes like dashi-flavoured rice. And Citizens of Soil’s Olive Oil Clubhouse in Notting Hill is the UK’s first olive oil bar – ideal for tastings and pairings.
What Makes A Great EVOO?
Experts agree: freshness, origin and aroma are key. “A proper EVOO should give you a peppery bite at the back of your throat – that’s the nutrients,” says Jad. “No aroma? Put it down.” Mazen warns against supermarket blends labelled ‘light’ or ‘pure,’ while Emily suggests looking for cold-pressed oils with clear harvest dates and single-origin sourcing. Cecilia adds that unfiltered oils retain tiny fruit particles and natural sediments, preserving aroma and flavour. “That cloudiness is a sign of purity and artisanal quality,” she says. “It comes from microscopic droplets of water and minute olive particles naturally present in the fruit.”
Rachel advises shoppers to look for oils with a bright, balanced flavour – “often grassy, peppery or fruity, without any rancid or musty notes,” – and Tony Pappas reminds us that dark bottles are essential: “Exposure to light and UV rays can cause loss of antioxidants, leading to loss of flavour, aroma and nutritional value.”
Regions & Producers to Know
Italy remains one of the world’s most revered producers of extra virgin olive oil, with Puglia at the forefront. “Puglia produces nearly half of the country’s EVOO,” explains Tony, “and it has some of the most ideal conditions for olive oil production, from the climate to the soil.” The region is also home to the Monumentali olive trees, ancient giants that have produced olives for centuries. Beyond Puglia, regions like Tuscany, Sicily and Liguria each bring their own distinct terroir and techniques to the table.
Smaller regions are producing excellent product too. For example, small-batch producers like Citizens of Soil, who work with regenerative farmers, are favourites among chefs. “They work exclusively with farmers who are actively caring for the biodiversity of the land through regenerative farming,” says Emily. “They also champion female farmers, producing seasonal extra virgin olive oils you can buy at the supermarket or try via their olive oil club.”
How To Store It
To preserve flavour and nutrients, store EVOO in a cool, dark place, away from heat and light. Use dark glass bottles or tins and seal tightly to prevent oxidation. “Think of it as a vampire,” says Jad. “No sun, no heat, loves a sealed cupboard.” Cecilia recommends keeping oil between 14-18°C and using smaller quantities within 18 months of pressing. “Olive oil doesn’t get better with age,” she says. “Unlike wine, freshness is everything.”
Even gifting culture is shifting. “Premium olive oils are being gifted at dinner parties,” says Jad. Mazen’s Sommelier’s Selection, a curated set of oils from 500-year-old trees, is designed for this purpose. Design matters too. Cecilia notes that Il Casolare bottles are often reused as water carafes or centrepieces. So, consider this your cue: skip the wine and turn up with a premium bottle of EVOO – it’s the new dinner party flex.
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