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Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s mainly made in the Mediterranean, primarily in Spain. Climate, soil and the way the olives are harvested and pressed all have an impact on an oil’s character. Olive oil is assessed on three criteria - fruitiness, bitterness and pepperiness - the flavour, smell and colour can vary radically, both according to its origin, as well as whether it’s extra virgin (the finest grade) or not.