Extra virgin olive oil is the finest expression of the olive — pressed directly from hand-harvested fruit using nothing but mechanical force, with no heat, chemicals, or refining processes that might diminish its extraordinary natural complexity. The designation "extra virgin" carries strict quality requirements: an acidity level below 0.8% and a flavour profile free from any defects, resulting in an oil of genuine character that reflects the variety of olive, the region of production, and the vintage year. Lioncroft's Extra Virgin Olive Oil is sourced from quality olive groves to deliver an oil of authentic character and nutritional integrity.

The flavour of a quality extra virgin olive oil is a genuinely sensory experience — peppery and grassy, with layers of fresh herb, green almond, and artichoke depending on the variety, and a characteristic throaty warmth that indicates the presence of oleocanthal, a powerful natural anti-inflammatory compound. Drizzled over a plate of fresh burrata, finished over a warm bowl of hummus, used to dress a simple salad of ripe tomatoes, or poured over freshly baked bread, extra virgin olive oil elevates simple ingredients to extraordinary levels. It is equally magnificent stirred into soups as a finishing oil, used as a dip for bread, or simply seasoned with flaky salt as an accompaniment to antipasto. Rich in monounsaturated fats and antioxidants, Lioncroft's Extra Virgin Olive Oil is a premium product that deserves to be tasted as much as cooked with.