Autumnal News!

Preparing for this year’s harvest!

Tim is heading home after five weeks in Catalonia working on our olive grove. After a hot dry summer with cloudless skies, the temperate is still in the eighties. We could desperately do with some gentle rain. Tim has been clearing the land ready to start harvesting in early November. Cutting back the dead grasses from the spring, removing the suckers from the base of the trees, and giving the trees a drink. This should just be enough to stop the olives from ripening too quickly and allow them to convert those last juices into olive oil in the autumnal sunshine.

As always, Tim’s passion for the area where we farm, and the wild life around him is uppermost in our conversations on the telephone. He has spoken about how lovely it is to see our black redstarts back around the old house. He has also seen a hoopoe, and a pair of crag martins. They over winter in the area, but he hadn’t seen any about for a few years.

We farm without the use of herbicides or insecticides, so do our best to preserve the environment around us.

Looking forward to a busy autumn…

Whilst Tim has been away catching all the rays, I haven’t had many here in Suffolk!   I have been here preparing for our events taking place in October and November.

Next weekend, we will be at Sevenoaks School for the Craft in Focus Fair  from October 20 to 22. Tim then heads back to Catalonia to start harvesting.  We hope to have some of this years ‘early pressing’ here by mid December! This will be beautiful oil, naturally cloudy, thick and fruity.

I will be at the Wimpole Estate Christmas Fair the weekend of the 11 to 12 November.

Mid November will be a hectic time for us, as we’ll be at the Wealden Times Winter Fair at The Hop Farm, Paddock Wood from November 16 to 18. Then it’s the Bury St Edmunds Christmas Fair from November 23 to 26.  These are both new events for us so do hunt us out if you can come along. Later in the month, we’ll be exhibiting at the BBC Good Food Show Winter at the NEC in Birmingham from November 30 to 3 December, a week later than normal. If you need more information, click here for our event schedule.

You’ll be able to buy our products at any of these events – we hope to see you at one of our stands this autumn! Of course, if you can’t make it to any of these exhibitions, you can always buy online at or you can call us on 01394 448600 to make a purchase.


Ideal stocking fillers 

If you’re looking to give your loved ones something a bit different this Christmas, why not look to Casa de l’Oli for inspiration?

We have a really fantastic range of extra virgin olive oilsbalsamic vinegars and olive mayonnaises and pastes – something for every palate! Our black olive mayonnaise won 2 Gold Stars at this year’s Great Taste Awards 2017.

To make your present even more special, you can select one of our hand decorated gift bags. Choose from single or double bags adding your favourite oils, which will then be carefully packed in wood straw to add a beautiful finishing touch.
Look forward to seeing you soon!

Springtime on the Finca and The Return of A Popular Favorite!

Yes, Summer is around the corner… or so we are promised!  As I sit here is Suffolk in early June we have yet another day of grey skies but the weather lady told us yesterday this time next week it will be 28 degrees! Just to see the sun will be wonderful. And with it, the enjoyment of barbeques, salads, alfresco dining…
Tim has spent quite a time is Catalonia this Spring on our finca – here’s his news!

I spent quite a time in Spain this Spring with two main projects to accomplish; firstly, pruning the last of the trees we have been cropping over the last 4 years as well as seriously prune and clear the largest of the final two terraces that have not been picked for several years.

The other project was to re-spray my classic Renault 4 van with a view to getting our Casa de l’Oli logo sprayed onto after my return to Suffolk.


Well, objective number one was really successful. With practice I am getting better at pruning!  By the time I left in early May, the first trees that had been pruned in February and late March had begun to respond perfectly.   Lots of healthy new growth was appearing on the outer branches which I had thinned.  I had noted the trees put out much more growth off newer branches, so anything old and brittle got the chop.

The lower terrace was just hit hard with the chainsaw. I am giving up trying to harvest off large trees with their branches high in the sky. It’s much easier if the fruit is lower down (Plus, you get fewer olives driven into your eyes and down your neck.)

As I had cut off some big branches, I now have a lot of firewood to process! The trees recover rapidly, but it will be important to thin the new buds later this year, otherwise one gets a real thicket of branches where you have previously cut.

Spain April 2013 080
When it got ’round to respraying the van however, there were a few snafus. The storage container I use as a garage turned out to be too dark and narrow to spray paint a van.  I couldn’t really see what I was doing, so either I put too much paint on and it caused runs, or not enough and it didn’t flow correctly and left patches of matt finish. Outside, it was either windy or threatening to rain, so again not ideal conditions for the job! Then the neighbour decided to cut his olive grove with a flail mower on the morning I began to give the van its finishing coat of lacquer.  I couldn’t understand at first why it was getting covered in little black bits, until I realised the wind was blowing the debris off his finca. Then as it got warmer so the insects came out, and with the van being sunshine yellow, you can imagine the problems I had there.

Well it’s back in the UK now, but I still need to get the surface smooth and glossy before it gets emblazoned with the Casa de l’Oli logo. Hopefully the forces that be will cooperate!

Spain April 2013 064

Now Tim is back home, we are preparing for the events we have booked in June and July.  We will be at the BBC Summer Good Food Show as always from the 16th to the 19th June. A wonderful event in conjunction with Gardeners World. Then in July The Tendring Hundred Show, Clare Priory Charity weekend, and the Essex Festival of Food  and Drink. They all promise to be great days out for the family with some real treats in store. We’d love to see you!

LíráH Caramelized Balsamics are back!

Lirah-Caramelised 4 bottles
We are really pleased to announce our fantastic caramelized balsamic range will all be back in stock from June 19th! We are thrilled to offer these amazing products along with our own – LíráH is likewise, a small family business who is Passionate about Vinegar . Their website offers great information about their award-winning balsamics and they are committed to raising  awareness of, and education about, this ancient and versatile ingredient.
Available in Classic, Lemongrass, Fig and Apple. Many of you have asked us for these and we are happy the wait to get them to you is over! Perfect when drizzled and combined with our oils for salads, sautéing, desserts and more!

Here’s a recipe we’ve adapted from LíráH – we think our Ginger oil will provide the perfectly fresh and savory bite to this dish!


The Casa de l’Oli Recipe Collection [Contributors Welcomed!]

Casa de l’Oli’s oils are perfect for creating meals and snacks with that next level, mouth-watering richness and depth of flavour. Our flavoured oils also provide masterful meals with a fraction of the effort! Our custom-flavoured olive oils are produced by including the freshest of ingredients along with our olives at the time of pressing. This creates an unsurpassed and dynamic flavour that is truly distinct to our oils. Using our flavoured oils provides fantastic shortcuts and the benefit of using fewer ingredients in your favourite recipes by already having the desired flavouring result!  We encourage you to try experimenting and replace certain recipe ingredients with those with the same flavour as our pressed oils. Time and effort is reduced, flavour, health and enjoyment increased!


Building a collection of recipes that justify the incomparable quality of our oils will be an on-going effort!  We will be drawing inspiration from our Catalonian neighbours and farmer associates, our travels and adventures, as well as our dear customers and olive oil advocates around the world. We hope to create a collection of staple, no-fail beloved recipes along with some adventurous dishes and uses for our products that your whole family will love.


Our sincere hope is to provide simple and effortlessly masterful culinary delights for anyone to attempt and enjoy! Do you have a favourite use for our oils and other products? We would be delighted to hear your experiences, suggestions and recipes and feature them in our collection!

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Visit the Recipe Collection

They’re Here!! [Freshest Olive Oils in the UK]


All sizes and flavors are back in stock. Order now to taste some of the freshest and most exquisite oils in the UK!

NEW PRODUCTS! Catalan Wild Flower Honey!
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We’re so thrilled to offer two new natural local honeys! The first is called  “Mille Fleur” or Thousand Flower Honey featuring a classic but intense floral flavour brought about by the large variety of flowers found in our local Sierra Mountains that run down behind the Costa Dorada. 
The second honey is from the Pyrenees where the honey is derived from purely Alpine flowers. Again this provides an intensely floral honey, distinctive in its flavour.


We are SO disappointed to announce the news that our new Passionfruit Oil did not make it to our shores this season.

Our pressed flavor oils are a delicately balanced timing act! This season we ran out of olives and also unable to source enough fresh passionfruit to create this exciting oil.

We are terribly disappointed but will not be deterred! We will most certainly try again next harvest nearer the end of the year!

In the meantime, we still have a great deal of delicious new oils to looks forward to very soon!

signatureCasa de l’Oli



Save The Date! Event List 2016

Casa de l’oli Event Schedule 2016

We’re delighted to confirm our 2016 Event Schedule!


Coming out to the wonderful, fun and family-friendly Craft & Country shows is simply a great day out and memory made.

Not to mention the hand-picked artisans and crafts workers that you can get up close and personal with about their products and what makes them special,  in a way that you won’t get through online or even high street shopping.

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We always have a great stand of samples of our fine olive oils, olive mayos and pastes as well as an exclusive range of 25 yr old Balsamic vinegars.

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Besides everything we offer online, we bring collections of expertly hand crafted kitchenwares made locally from ceramics and gorgeous olive wood. Due to the personal and unique variations of each of these handmade pieces, we do not list them online.

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We really enjoy visitors delighting in the flavours of our different oils  and when they find just “That One” (or two or three); it’s Love!

Hope to see you at least a few times this year! We love getting out and meeting everyone as well as making new friends!

The Event List is published on our website at


The Wait is (almost!) Over!

1829x491_fullsizeFresh Harvest


Great news!! Our new season of oils; both the unfiltered and ‘fresh ingredient’ are due to arrive at the end of February! 

Tim has rested and is off on his next adventure (a story for another time!) now that our olive harvest of the season is complete! I (Simone) am also freshly rested and busy with monitoring the production and eagerly awaited shipments!

The store has never been so low on oil as we are currently! We have sold out completely of Lemon, Lime, Orange and Basil in addition to our highly addictive Olive Mayos and Pastes! Thankfully we are hanging there with a few precious bottles of our other oils, but please grab them while supplies last. They are too good to miss!

This is however a good and tough position to be in!  We so dislike to disappoint our patiently waiting customers, but of course we are also grateful for the success of the last year. Most exciting for us right now is awaiting the new oils.

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As always with our harvests, the natural processing is as swift as can be to ensure that when the oils arrive later this month to our lovely and loyal customers, they will get to experience some of the freshest Extra Virgin olive oil in the country!

As with all fine things, it will be worth the wait!

It has been a tough harvest though. In mid November and into early December, we had huge storms through Catalonia, with high winds and torrential rain. Our natural water cause that runs down one side of our ‘finca’ ran like a river. I personally have never seen this, but Tim said the ground was saturated. This was not good!

Many olives were on the ground after being knocked off by the rains.  We DO NOT take olives of the ground for our oils, though many people do.

Some varieties of olives fare better than others in these condition. Some drop immediately, others hold on. Tim and the team struggled on, but  the quantity of our unfiltered oil is the one that has suffered the most. It will likely go fast. Not a bumper year!

The little Arbequina olive that we use to press with fresh fruit and vegetables to create our’ fresh ingredient’ oils has saved the day.

A tough little number; it stays on the tree. Quite a sharp olive to eat, but pressed, it delivers the smoothest oil available.  

I am a firm believer, that this little olive is responsible for our success. This is why these oils are creamy, sweet, and soft, allowing the other flavours to shine through. 


You Heard it Here First!

INTRODUCING – A brand new oil from Casa de l’Oli –

fresh olives pressed with fresh passion fruit!

 Fruity to the extreme, this oil is mouthwatering.


Artistic Rendering!

Passionfruit is a difficult fruit to work with. Eat with a spoon or scoop onto the top of a pavlova,  but other than that, it doesn’t always lend itself successfully to many recipes without at least, a lot of preparation.

We have captured all the flavour of this tropical fruit (without the pips!)

In an instance you can have this delicious tropical flavour over salads, fruit, seafood, duck and game and all manner of desserts of course – the options are endless.

The finishing touches are being added and an additional announcement will be made as soon as it’s launched in our online shop. Make sure you come and have a taste if you get out to see us this next year (we highly recommend it! 😉 )

Well as I sit here, a grey cold day in Suffolk, I am looking forward to the year ahead. The sun will shine, and we look forward very much to seeing you all somewhere and soon.

Tim at BBC Good Food Show 2012

Our event list is now online!

All our best  to you, Simone (and Tim!)

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Season’s Greetings! Getting the Most From Our Oils this Christmas


Using our oils to their best effect this Christmas

At this year’s Country Living Christmas Fair, we were delighted when our oils were described by a customer as being ‘explosive’. What a great way to put it!

Many of you will know that all our oils are pressed just once a year. Our very own unfiltered oil is pressed from olives grown on our grove in Spain. Meanwhile, our ‘fresh ingredient flavoured oils’ are produced by pressing a single variety of olive, the Arbequina, with whole fresh fruits or vegetables like lemons, fresh herbs, garlic and chillies. The ingredients are then spun to remove all the vegetable matter and water, so you are left with just the lovely rich oils, which are full of flavour.

Of course, our oils make great dressings for salad and cold food, but did you know that they will also enrich hot dishes, from a simple baked potato to an indulgent chocolate cake?

Many of our loyal customers have asked us to write a recipe book about the best ways to use our oils. We have not got quite that far yet, but as a taster, here are a few ideas about how to use them over the festive season….


Our Gift Bags feature One or Two Oils of your choice

Our top tips

  • Indulge in half an avocado filled with a teaspoonful of green olive mayo and drizzled with lemon oil
  • Serve warm breads with continental meats and olives, plus tomato oil for dipping
  • Make mash with half butter and half garlic oil. This is delicious on its own or on top of a fish pie
  • Drizzle lemon oil, salt and pepper over a salmon fillet. Make a parcel with a piece of foil and place in the oven for eight minutes. Serve with vegetables roasted in our red chilli oil – one of our favourites!
  • One for veggies: Put some broccoli heads in a saucepan with a tablespoon of green chilli oil. Put the lid on and cook for two minutes. Add sliced mushrooms and cover for another two minutes before adding a handful of spinach. Pour out onto toasted seeded bread
  • Drizzle orange oil on a slice of slightly warmed Christmas chocolate log and serve with single cream. This one is to die for! Orange oil is great on warm mince pies, too
  • Add something special to your cold meat sandwiches by using our black and green olive mayonnaise. It’s also great as a dip with shellfish and raw vegetables, plus as a spread on the base of canapés
  • A pool of ginger oil on your vanilla ice cream is delicious
  • Toss in one of your favourite oils when you’re having fresh pasta like tortellini and ravioli. Oils like garlic, basil, wild herb or rosemary add a completely fresh and vibrant dimension to this simple dish

Or how about our sun-dried tomato Arbequina olive oil for a brilliant splash of seasonal colour?

We hope you really enjoy our oils, however you use them – we’d love to hear your own top tips! Don’t forget, too, that in the run up to Christmas, our oils, mayos and balsamic vinegars make wonderful gifts; order them online for your convenience.

You can always buy online or you can call us on 01394 448600 to make a purchase.

May we take this opportunity to wish you all a wonderful Christmas, with peace and health in the New Year. We’ll see you at the Country Living Spring Fair in Islington in March!  signature

A Fresh Start for Casa de l’Oli Online!



A fresh start for Casa de l’Oli online8U7Dmm5FU3NRSAoE6W1diPGER9zlOjKEVST1Hvdj2zQ

This autumn is set to be extremely busy for us here at Casa de l’Oli, with one of our main projects being the launch of our improved website. We’re very excited about this reboot of, which will make the site finer, clearer and easier to use. As ever, there will be the best possible security when it comes to ordering our products online.We’ve also listened to our regular customers, who often ask us for recipe cards online. The new site will feature a recipe section with lots of ideas on how to use our oils. And we’re going to be asking customers to write to us and tell us how they use our different products.

Bespoke gifts for Christmassingle

There will be improved gift options online, enabling people to put together customised packages for Christmas and beyond. They’ll be able to choose individual oils in either 250ml or 500ml pouring bottles. They will then have the choice of hand-decorated jute bags, or paper presentation bags featuring the Casa de l’Oli logo. All of this will help our customers create a really special gift for the foodie in their life.

As ever, we’ve got lots of events coming up over the next few

We’re really looking forward to heading back to Sevenoaks School in Kent on October 24 to 26 for the Craft in Focus fair.

Then it’s off to the Islington Business Design Centre in London for our first Country Living Christmas Fair from
November 11 to 15. We’re hoping to see lots of our customers there after a really successful fair in the spring.

From November 25 to 29 we’ve got the Christmas Craft and Design Fair at RHS Wisley in Woking, Surrey.

Over the same few days we’ll also be at the NEC in Birmingham for the winter BBC Good Food Show – our tenth year at the event!

We’ll also be around locally, including the Barleylands Farmers’ Market in Billericay in October and December.

You’ll be able to buy our products at any of these events and, if you can’t make it to any of these exhibitions,

you can always buy online at or you can call us on 01394 448600 to make a purchase.


Slow Cooked Savoury Onion Marmalade

This wonderful recipe is perfect to make in the run-up to Christmas. Something a little different! Delicious served with breads, cold meats and cheeses and
great for Boxing Day leftovers.

Serves 4 to 6

Dice the pancetta or bacon. In a large, heavy based pan, warm the olive oil, add the pancetta or bacon and sauté until barely crisp for
about 2 minutes.

Add the sliced onions and continue to cook, stirring frequently until golden for 8 to 10 minutes.

Stir in both vinegars, the water, salt, white pepper, sugar and cayenne. Bring to a slow boil over a medium heat, stirring often, until most of the liquid
has evaporated. This should take between 10 and 12 minutes.

Remove from the heat and cool completely. Pour off any excess liquid and transfer to a tightly capped jar. Store in the fridge and bring to room
temperature before serving.

Will keep for several weeks.


2 slices of pancetta or 1/4 pound bacon
60ml extra virgin olive oil
2 large onions, thinly sliced
125ml balsamic vinegar
60ml sherry vinegar
125ml water
1 teaspoon salt
1/4 teaspoon white pepper
2 teaspoons sugar

Next up for Casa de l’OliHard to believe, but our next newsletter will be with you at Christmas, featuring tasty tips on how to use our oils, balsamic vinegars, mayonnaises and
olive pastes throughout the festive period. In the meantime, have a wonderful autumn! Signature

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A fascinating trip to Andalucía


A fascinating trip to Andalucía

Winery in Cordoba

We hope everyone is having a wonderful summer so far! We’ve been back in the UK for a couple of months after paying a visit to Andalucía to see the team at the Bodegas Navarro Correas. This is a winery in the small town of Montilla which supplies us with our fantastic range of aged balsamic vinegars.

We were made to feel most welcome at the winery, which is just south of the impressive Moorish city of Córdoba. Wine and sherry has been made there since 1830, and it was the first vineyard to develop a Tio Pepe-style light dry sherry. More recently, they have been turning their talents to aged balsamic vinegars, derived solely from the Pedro Ximénez grape.

Casks of sherry

The process of balsamic making explained

We learned that this particular variety is grown locally, with the grapes only harvested when they are fermenting on the vine. The winery has a member of staff who, by tasting alone, can judge when the alcohol content has reached 12 per cent.

It was explained that, while making a traditional dark balsamic vinegar, the grapes are harvested and laid out in the sun for two weeks. This gives them a strong raisin flavour. Having been pressed, the juice is then reduced by boiling, which leaves a thick, flavoursome liquid known as arrope. In fact, we sell arrope as a special cooking ingredient – labelled El Secreto de Chef, or The Chef’s Secret!

White and dark appeal to different palates

But when it comes to the white balsamic vinegar, the juice is pressed and reduced while the grape is still fresh. The resulting flavours are very different, with the fruity white balsamic in contrast to the dark rich raisin flavour of the traditional variety.

The next stage of the process for the white balsamic is carefully storing the concentrated juice in old American Oak barrels to age and oxidise into vinegar. No sugar is added during the process, so all the sweetness is derived wholly from the natural sugars found within the grape.

Meanwhile, all the alcohol is converted to vinegar.

Upcoming events

We’ve got a busy few months ahead of us with lots of shows on the agenda.

Our next event is theContemporary Craft & Design Fair at Hyde Hall in Chelmsford on August 28 to 31. More details can be found on our website.Food stalls at Chelmsford

Next month we will be at The Chatsworth Country Fair at Chatsworth, Bakewell, Derbyshire from September 4 to September 6.

We next will be at the Weald of Kent Craft & Design show at Penhurst Place, Penhurst, Kent from September 11 to 13.

And at the end of the month we will be in Suffolk for theAldeburgh Food and Drink Festival from September 26-27 at Snape Maltings, Snape.

For a fuller list of all the events we’re attending this year, visit our website

Some of our produceYou’ll be able to buy our products at any of these events and, if you can’t make it to any of these exhibitions, you can always buy online or you can call us on 01394 448600 to make a purchase.


And just before going to print, we read this in the news: We’ve known it for years, but a study carried out for the BBC’s Trust Me, I’m A Doctor has shown that olive oil is the best kind to cook with!

Read more about the research and the programme here.

A quarter of a century in the making

We were shown the barrels stacked in three rows, one above the other. The top row contains the most recent juice, while the lowest row has the oldest vinegars. Each barrel remains in the cellar for 25 years, after which the vinegar is finally bottled.

Seeing the care and devotion put into the making of this product reinforced our opinion that this is probably one of the best aged balsamic vinegars anywhere in the world, and at a very reasonable price. To take a look at the balsamic vinegars we offer, click here.

An exquisite ten-year-old sherry vinegar

At the end of our visit, we had a tasting of their new ten-year-old sherry vinegar. We were blown away by it, and decided there and then to add some to our order. The stock is now in!



It’s All Happening on our Finca in Spain


Spring 2015 Newsletter

It’s all happening on our finca in Spain

 Tim has been busy in Spain pruning at our farm, considerably reducing the higher foliage of some of our larger trees. In fact, so large were the branches that he brought a piece back for a friend who is just starting out as a professional instrument maker. Tim will be cutting and seasoning more branches for this talented young man’s hand-made guitars in the future.While Tim was in Spain, the weather warmed up and out came the almond blossom. One sunny evening, the birds were all singing while the whole farm hummed with the sound of thousands of bees working their way through the trees – just magical.

Almond blossom, Iberian peninsula


 No rest for the wicked

Away from nature, other jobs required Tim’s input for the short time he was in Spain. He needed to replace an engine in his Spanish Renault 4 van, and spray paint a friend’s tractor. He also collected a set of new front wings for the van from a dealer near Paris, so that governed the route he took.He also bought back most of the rest of the unfiltered oil, Olive wood ready for guitar makingso it wouldn’t freeze in transit. Due to the weight of the oil plus a couple of large lumps of wood, he had to avoid the mountains in the Massif Centrale and drive up the Rhône Valley. A little longer to drive and a little more to pay in tolls, but it was well worth the effort, given that the oil is now here in perfect condition.

Getting out and about

Our new season of events started successfully at the Country Living Spring Show at the Islington Design Centre in London. It was lovely to have such good repeat business; we feel like we are making new friends year by year!

The last Spring Country Living Fair

 For a list of all the events we’re attending this year, visit our website

You’ll be able to buy our products at any of these events and, if you can’t make it to any of these exhibitions, you can always buy online at or you can call us on 01394 448600 to make a purchase.


A taste of the Mediterranean

Our featured oil this newsletter is our sun dried tomato. By pressing the tomatoes with the fresh olives, we create a really delicate, smooth oil which is also very rich. It is the most subtle of our flavoured oils, but will go with almost anything to add texture. It is also wonderful as the base for a dressing.

A few handy tips on making the most out of this gorgeous oil:

  • Use it for dipping
  • Pour over your warm toast instead of butter, and pop a poached egg on top
  • Use it when making coddled eggs
  • Drizzle over cod or sole fillets, wrap in foil and bake in the oven
  • Add it to your salad dressing to increase sweetness
  • Pour over hot meat pies to make a rich gravy
  • Enhance the flavour of an uninspiring pizza

Spanish Sun-Dried Tomatoes pressed with olives to create this superior flavor of olive oil