Olive oil is everywhere in our kitchen. It meets vegetables before they go into the oven, brings our dressings and house-made sauces together, and returns for the final pour. It is the oil we reach for throughout the cooking process, from beginning to end.
Olive oil does more work in a Mediterranean restaurant than the bottle on the table might suggest. In our kitchen, it is there from the start, working alongside herbs, citrus, spices and open-fire cooking to bring out the best in real ingredients. We use it to build flavour, not cover it.
The extra virgin olive oil you find on our tables is made exclusively with Picual olives from Castellar, Jaén, in Andalusia. The oil is extracted using mechanical methods only, with no additives. It comes from one variety and one area, rather than a blend of different olives or origins.
It has enough character to stand alongside roasted vegetables, grains, proteins and sauces, but is just as at home with a piece of bread. One variety. One origin. Nothing unnecessary.
Healthy food is shaped long before a plate reaches the table: by what goes into it, where it comes from and what gets left out. Choosing olive oil is part of that thinking. It reflects our Mediterranean roots and the straightforward way we like to cook. Discover more about our philosophy.