Zoi Extra Virgin Olive Oil

Zoi is a single-origin extra virgin olive oil from a family grove in southern Greece - Europe's first certified regenerative olive oil producer.

Zoi operates directly with the farmer, cutting out middlemen entirely so the people who grow and tend the olives are fairly paid for their work.

We stock Zoi's certified organic 500ml and 1L bottled oils online, and carry their unfiltered oil as a loose refill at our shop, The Pear - bring your own bottle and we'll fill it for you.

• Certified Organic: The bottled oil carries full organic certification. The grove uses no artificial fertilisers, herbicides, or pesticides.
• Certified Regenerative: In 2025 the grove became the first in Greece - and one of the first in Europe - to receive an "Advanced" regenerative certificate from Foodchain, meaning it actively restores soil health and biodiversity rather than simply avoiding damage.
• Single-Origin Koroneiki: All oil comes from one family grove in the south of Greece. Koroneiki olives are prized for their high polyphenol content - particularly good for heart health - and their robust, distinctive flavour.
• Hand Harvested and Cold Pressed: Olives are picked by hand and pressed within 1-3 hours at 27°C ambient temperature. The shorter the time between picking and pressing, the less the oil oxidises and the better the result.
• Direct Supply: Zoi works directly with the farmer, meaning profits go straight to Ilias and his family rather than through layers of brokers. Around 30% of EVOO sold in the UK doesn't meet extra virgin standards - buying direct from a single source like this is one of the most reliable ways to avoid that.
• Refill at The Pear: We carry Zoi's unfiltered oil as a loose refill in our Clare shop. Bring any clean bottle - we'll fill it and you pay by weight. The oil is the same grove, same practices, but this stock isn't certified organic so we can only describe it as chemical-free.

Flavour Profile

Fresh-cut grass on the nose, with notes of crushed herbs and a hint of artichoke. Light and smooth on the palate with a peppery finish that's characteristic of high-polyphenol oil. Works well for drizzling, dressings, and everyday cooking - Koroneiki has a high smoke point so it handles heat better than many premium oils.

Storage

Keep in a cool, dark place away from direct sunlight or heat sources. Seal after each use. Light and warmth are the main enemies of good olive oil - a cupboard away from the hob is ideal.

FAQs

What is the difference between the bottled oil and the refill oil?
The bottled 500ml and 1L oils are certified organic and available to order online or in The Pear. The refill oil we dispense in-store comes from the same grove and is grown identically - no chemicals, same regenerative practices - but that particular stock isn't certified organic, so we describe it as chemical-free. If certification matters to you, go for the bottled version.

What does "regenerative" mean, and is it different from organic?
Organic farming means avoiding synthetic chemicals. Regenerative goes further - it means actively improving the land: restoring soil health, increasing biodiversity, and rebuilding ecosystems rather than simply not degrading them. Zoi does both. The grove received an "Advanced" regenerative certification from Foodchain in 2025, making it one of the first certified regenerative olive groves in Europe.

What are Koroneiki olives and why do they matter?
Koroneiki is a small Greek variety native to the Peloponnese, and the variety used throughout Zoi's grove. It produces oil with some of the highest polyphenol levels of any olive variety - polyphenols are the antioxidants associated with the health benefits of extra virgin olive oil, particularly for cardiovascular health. The flavour is also more characterful than the blended neutral oils common in supermarkets.

Why is Zoi oil pressed so quickly after picking?
Once olives are harvested, they begin to oxidise. The longer the gap between picking and pressing, the higher the acidity and the lower the quality of the oil. Zoi typically presses within 1-3 hours of harvest, which helps preserve both the flavour and the nutritional quality of the finished oil.

Is extra virgin olive oil suitable for cooking or just drizzling?
Both. There's a widespread myth that EVOO has a low smoke point and shouldn't be used for cooking - this applies to low-quality or refined olive oil, not genuine extra virgin. High-polyphenol EVOO like Zoi is actually more heat-stable than many other cooking oils and is well suited to frying, roasting, and sautéing as well as finishing and dressings.

How do I refill my bottle at The Pear?
Bring any clean, dry bottle to our shop in Clare - there's no requirement to use a specific container. We'll weigh it empty, fill it from our Zoi dispenser, and charge you by the weight of oil. It's the most economical way to buy and produces no packaging waste.

How should I store extra virgin olive oil?
Away from light, heat, and air. A cupboard away from the hob is ideal - avoid windowsills or anywhere that gets warm during the day. Always reseal after use. Properly stored, an unopened bottle will keep for around 18-24 months; once opened, aim to use it within a few months for best flavour.