Greek olive oil infused with garlic. All the depth of a chopped clove, none of the bite — the bottle you reach for when there is no time to cook properly.
We love it for the evenings when there is no time to chop. It gives a dish the depth of garlic straight away, rounded and gentle, with none of the bite that raw cloves leave behind.
Pressed in Greece from olives grown on Crete, then infused rather than flavoured with concentrate. The oil is cold pressed to keep its acidity low and its nutritional profile intact, and bottled in dark glass to protect it from light.
We use it to start a pan of vegetables, to finish white beans or grilled meat, and to dress a plain green salad when it needs more presence.









