New harvest — the 2026 pressing is in

The good stuff,
for the cooking you actually do.

Single-estate extra-virgin olive oil and a tight little range of pantry staples — every tin stamped with the day it was pressed. No fillers, no mystery blends.

Shop the range How it's pressed
Single-estate Harvest-dated Cold-pressed One ingredient
LARDER Everyday Extra-Virgin SINGLE-ESTATE · COLD-PRESSED PRESSED 11·2025 500ml · 16.9 fl oz

4.8 · 6,540 kitchen reviews

As featured in

The Kitchen Folio Pressed & Poured SAVOUR WEEKLY Counter Culture The Larder Note GOOD HEARTH Mortar & Plate

The whole range

Six staples. That's the lot.

We don't make forty things. We make six we'd put on our own shelf — and we keep them honest.

LARDER Everyday Extra-Virgin PRESSED 11·25

Everyday Extra-Virgin

$22

Single-estate cooking oil, in the tin. Grassy, mellow, built for the pan. 500ml.

Add to basket
LARDER First-Press Finishing 250ml

First-Press Finishing Oil

$26

A peppery, green first-press for the last drizzle, not the heat. 250ml.

Add to basket
LARDER Flaky Sea Salt PYRAMID FLAKE · 250g

Flaky Sea Salt

$14

Crisp pyramid flakes that crush between your fingers. Finishes everything. 250g.

Add to basket
LARDER Aged Red Wine Vinegar 375ml

Aged Red Wine Vinegar

$18

Barrel-aged four years — round, not sharp. The backbone of a real vinaigrette. 375ml.

Add to basket
LARDER Golden Balsamic 250ml

Golden Balsamic

$20

A pale, bright balsamic — sweet-tart without the dark stain. 250ml.

Add to basket
LARDER Sichuan Chili Crisp CRUNCHY · MEDIUM HEAT

Sichuan Chili Crisp

$16

Crunchy, fragrant, a slow building heat. Goes on the fried egg, then everything else.

Add to basket
Tall glass bottle of golden oil on a soft surface in cream and olive tones

Val di Serra estate · est. 2019

14

months — how old
supermarket oil often is

Why we started

We got tired of oil that was
already old on the shelf.

Larder started with a frustrating discovery. Most supermarket extra-virgin olive oil is pressed, shipped, blended, bottled, and warehoused — and by the time it reaches the shelf it can be fourteen months old. Olive oil isn't wine. It doesn't improve with age. It quietly fades.

So our founders, Marta and Olu, did the opposite. One single estate in Val di Serra. One pressing a year. Olives in the mill within four hours of leaving the tree. And — the part we're stubborn about — a real press date stamped on every tin, so you can see exactly how fresh it is before you buy.

The rest of the range followed the same rule: a thing worth making, or we don't make it. Six staples, honestly sourced, for the cooking you actually do on a Tuesday night.

MO

Marta & Olu

Founders, Larder

From tree to tin

Pressed within hours. Dated before it leaves.

Freshness in olive oil is a clock, not a vibe. Here's how we keep that clock short.

01

Picked at one estate

Every olive comes from Val di Serra — no co-op blending, no anonymous tanker oil. One terroir, one harvest window, picked just before full ripeness for that green, peppery edge.

02

Cold-pressed in 4 hours

From branch to mill in under four hours, pressed below 27°C. No heat, no chemical extraction — the faster and cooler the press, the more flavour and polyphenols survive.

03

Press date on the tin

A light-proof tin, never clear glass — and the exact month of pressing stamped on the front. You buy on freshness, not on a "best before" two years out.

A cooking oil vs. a finishing oil — know the difference

For the heat

Everyday Extra-Virgin

Your workhorse. Mellow and balanced so it doesn't turn bitter in a hot pan. Use it to roast vegetables, fry an egg, sweat onions, build a sauce — anything with a flame under it.

  • ● Roasting & sautéing
  • ● Smoke point around 200°C
  • ● The one you reach for daily
For the finish

First-Press Finishing Oil

Loud and green and a little peppery — too good to cook away. Add it raw, off the heat, right before serving, so all that first-press character lands on the plate.

  • ● Drizzled over the finished dish
  • ● Soups, burrata, grilled bread, beans
  • ● Never heated — that's the point
Short version: cook with the tin, finish with the bottle. Most kitchens want one of each.
LARDER Everyday Extra-Virgin SINGLE-ESTATE · COLD-PRESSED PRESSED 11·2025 500ml · 16.9 fl oz
★ Our bestseller

Everyday Extra-Virgin

The tin that started it all, and the one most of our customers reorder. A balanced, single-estate cooking oil with enough green character to taste — and a press date you can actually read.

Nov '25

Harvest date

412 mg

Polyphenols / kg

500ml

Light-proof tin

Taste notes

Fresh-cut grass Green almond A peppery catch at the back
Add the tin — $22 Reorder favourite · ★ 4.9 from 3,180 reviews

Put it to work

Tuesday-night ways to use the lot

Finishing oil over burrata

A torn ball of burrata, flaky salt, a long pour of First-Press. Nothing else needed.

Chili crisp on a fried egg

Crispy-edged egg, a spoon of Sichuan Chili Crisp, eaten standing up. Breakfast solved.

A 30-second vinaigrette

Three parts Everyday oil, one part Aged Red Wine Vinegar, salt, a jar, shake. Done.

Golden balsamic on roast veg

A splash over roasted carrots or squash in the last five minutes — sweet, bright, sticky.

Best value Save $18

The Starter Pantry

All six staples, one box — the fastest way to swap out the tired stuff at the back of the cupboard.

  • Everyday Extra-Virgin · 500ml tin
  • First-Press Finishing Oil · 250ml
  • Flaky Sea Salt · 250g jar
  • Aged Red Wine Vinegar · 375ml
  • Golden Balsamic · 250ml
  • Sichuan Chili Crisp · jar
$98 $116
Get the Starter Pantry

One-off box · or subscribe & refill the oils every 8 weeks

From the kitchen

What cooks tell us

4.8

6,540 verified reviews

"First time I've tasted the difference a press date makes. The Everyday tin is genuinely peppery — I used to think all olive oil tasted the same. It does not."
SK Saoirse KeaneEveryday Extra-Virgin
"The chili crisp is dangerous. It's been three weeks and I've put it on eggs, rice, dumplings, and — don't judge me — buttered toast. Crunchy, fragrant, not stupidly hot."
DM Diego MoralesSichuan Chili Crisp
"Bought the Starter Pantry to replace a cupboard of half-empty bottles. The golden balsamic surprised me most — bright and sweet without staining everything brown."
PV Priya VenkatThe Starter Pantry
"I cook most nights and I'm fussy about vinegar. The Aged Red Wine Vinegar is round and soft — none of that nose-stinging sharpness — and it's turned my weeknight vinaigrette into something I'd actually serve guests. Reordered twice already."
JT Johan Theron · Aged Red Wine Vinegar

Where to buy

Now on the shelf in 980 stores

Larder is stocked by good grocers, delis and food halls — and if your kitchen is far from any of them, we ship the whole range straight to your door.

London Lisbon Copenhagen Melbourne Brooklyn + 41 more cities
Or shop the full range online

Stocked at

Greenfield Market
Mercato Bianco
Hearth & Field
THE PROVISIONS CO.
Two Spoons Deli
Larkspur Grocer

23 new stockists added this season

Good to know

Questions, answered plainly

No jargon. If you've still got a question, the kitchen team reads every email.

What's the harvest date — how fresh is it? +

The harvest date is the exact month the olives were pressed, stamped on the front of every tin and bottle — not a vague "best before". Our current Everyday Extra-Virgin is the November 2025 pressing. Olive oil is at its best in the first 12 to 18 months after pressing, so a real date lets you buy on freshness instead of guessing.

Cooking oil vs. finishing oil — which do I need? +

Most kitchens want both. Everyday Extra-Virgin is your cooking oil — balanced and heat-stable for roasting, frying and sautéing. First-Press Finishing Oil is louder and more peppery, meant to be drizzled raw over a finished dish so its character isn't cooked away. If you only buy one to start, make it the Everyday tin.

How do I store olive oil? +

Cool, dark, and sealed. Heat, light and air are what turn good oil rancid, which is exactly why we use a light-proof tin instead of clear glass. Keep it in a cupboard away from the stove — not on the windowsill or next to the hob — and use it within a few months of opening for the best flavour.

Is the tin recyclable? +

Yes — the tin is tinplate steel, one of the most widely recycled materials there is, and it's accepted in standard household recycling almost everywhere. Give it a quick rinse, pop the cap off, and it goes straight in. The bottles are glass and equally recyclable; our outer boxes are unbleached and curbside-recyclable too.

Do you do a starter bundle? +

We do — the Starter Pantry. It's all six staples in one box for $98 instead of $116, the easiest way to refresh a whole cupboard at once. You can buy it as a one-off, or subscribe and have the two oils automatically refilled every eight weeks so you never cook with a tired tin.

The 2026 pressing is shipping now

Shop the range.
Cook the way you actually cook.

Six honest staples, harvest-dated and single-estate. Swap out the tired stuff at the back of the cupboard.

Shop the range Get the Starter Pantry — $98

Free shipping over $45 · Ships within 2 working days · Harvest-dated, always