UK | As in so many kitchens, extra virgin olive oil has become one of the most-used ingredients in Ottolenghi's.
Ottolenghi has partnered with Citizens of Soil on an EVOO from the Tuscan and Umbrian hills. Citizens of Soil work only with small-scale family growers committed to regenerative farming, harvesting and milling within hours, which is key to locking in freshness, flavour, and quality.
"Good olive oil changes everything - it's my most used ingredient, by a country mile. Working with Citizens of Soil on our own oil, sourced from Tuscany and Umbria - regions I've known since childhood - is the perfect fit,” said Yotam Ottolenghi.
"It's a finishing oil: the last thing on my plate, poured over salads, pasta, fresh fish. Always last and always generously. I'm so proud to be putting our name on it."
Sarah Vachon, Founder & Olive Oil Sommelier at Cc, said she had the privilege of working with some of the most talented and thoughtful small-batch olive producers, who all prioritise flavour, nutrition, and nature over yields.
"When the Ottolenghi team came to us and talked about Yotam's favourite styles of olive oil and his connection to this region, we knew we had the perfect people to create something together Something that represents the landscapes, the gastronomy, and the culture of this beautiful corner of the Mediterranean,” said Vachon.
Charlotte Kissane, Oil Buyer at Waitrose, was delighted to launch this exclusive collaboration between Ottolenghi and Citizens of Soil.
“Our food lovers are increasingly seeking out premium, small-batch finishing oils that put flavour and sustainable farming first,” said Kissane.
‘Citizens of Soil's focus on regenerative agriculture and soil health aligns perfectly with our own values, and when paired with Ottolenghi's unparalleled flair for flavour, the result is an extra virgin olive oil of extraordinary quality built for finishing and drizzling."
Ottolenghi Extra Virgin Olive Oil is a superior category olive oil obtained directly from olives and solely by mechanical means.
