Oliveology 18^oC and 21^oC are featured in November's issue of BBC Good Food Magazine.

They quote in the Festive Mail order section:

Pressed at different temperatures, Oliveology oils have subtle flavour variations. We like 18°C,  with its lingering grassy taste. Or try mid-harvest 21°C, which has the addition of crushed walnuts and purslane.

Read the full article here.

Oliveology 17^oC was featured in the Guardian as one of the best organic olive oils. Read the article in the Guardian.

Oliveology 17^oC , crushed with fresh lemons, oranges and thyme is exquisite with avocado!

Oliveology is featured in Aug/Sep issue of Food & Travel Magazine, in the epicure's treats section, page 17.

Here is a part from the article: Described as "liquid gold" by Homer, olive oil has been part of Greek history for centuries. Today it excites chefs and cooks alike, with its flavoursome olive varieties creating distinctive oils.

The experts make their verdict, and Sam Rosen-Nash, grocery buyer at Fortnum & Mason highly recommends Oliveology 18^oC with steamed vegetables and a salad of fig, ham and rocket!

Click here for to read the full article.