Certified organic extra virgin olive oil from Spain, pressed from young green olives picked in the first week of October. Bright, peppery, lab-tested, and far too good-looking to hide in a cupboard.
Both certified organic, cold pressed and never blended. One is a limited seasonal release; the other is the tin you'll reach for every day.
Most olive oil can't tell you when it was picked or who tested it. Ours tells you both, on the tin.
Young green olives give less oil, but what they give is far richer in polyphenols: the natural antioxidants that make great olive oil taste peppery and bitter. We pick early, press cold and tin quickly to keep as many of them as we can.
Every batch goes to an independent lab, and we publish the results so you know exactly what's in your tin.
These are the independent results for our 2025 harvest, tested by CM Europa, an accredited olive oil laboratory in Jaén. Every number sits comfortably inside the EU limits for extra virgin olive oil, and not one of 128 pesticides was detected.
From the 2026 harvest, every tin gets a batch code on the base so you can look up the report for the exact oil in your kitchen.
Batch lookup opens with the 2026 harvest.
| ONLY | Typical supermarket extra virgin | |
|---|---|---|
| Harvest date on the pack | Always | Rarely, usually a best-before only |
| Lab results you can read | Every batch, published | Not usually shared |
| Pesticide screening published | 128 tested, none detected | Not usually shared |
| Free acidity | 0.10%, published | Up to 0.8% allowed, rarely stated |
| Origin | Spain. Never blended. | Often a blend of oils from several countries |
| Certified organic | Yes, EU organic standard | Sometimes |
| Packaging | Light-proof sealed tin | Often clear glass or plastic |
We're Abigail and Lowie, the family behind ONLY. We started because we wanted an olive oil that's as good as the science says it can be, and we couldn't find one we trusted completely.
So we went to Spain, found growers who pick early and farm organically, and made it ourselves. No blends, no shortcuts. Only the good stuff, in a tin you'll actually want on your counter.
Abigail & LowieThat peppery tickle comes from oleocanthal, one of the polyphenols in early harvest oil. It's a sign the oil is fresh and rich in these compounds, not a flaw.
You can, but you'll get the most from it raw: drizzled on bread, salads, soups and eggs. For everyday frying and roasting, reach for our Organic Extra Virgin.
Light and air are what break down olive oil and its polyphenols. A sealed tin blocks light completely, so the oil stays fresher for longer than in clear glass or plastic.
Keep the cap closed and store it somewhere cool, away from the hob. For the best flavour, use it within a few months of opening.
Jaén, in Andalusia, Spain: the heart of Spanish olive country. Our olives are grown organically and certified to the EU organic standard.
The Early Harvest is made once a season and won't come back until next year. Reserve your tins now and we'll send your lab results before your oil ships.
