One Bottle, Seven Days: How to Use Extra Virgin Olive Oil Every Day of the Week

Extra virgin olive oil doesn’t need to be saved for special recipes.

A good bottle can sit at the heart of your kitchen, ready for breakfast, lunch and dinner. Drizzle it, dip into it, roast with it, bake with it or use it to finish a dish just before serving.

In fact, our Extra Virgin Olive Oil is made to be used every day – from dressings and dipping to roasting and cooking.

Need some inspiration? Here’s how one bottle of EVOO can take you through the entire week.

Monday: Start simple

Monday morning doesn't need another complicated recipe.

Toast a thick slice of good bread, top it with smashed avocado or fresh tomatoes, then finish with a drizzle of extra virgin olive oil and a pinch of sea salt.

Or keep it even simpler: toast, EVOO and a little salt.

Good ingredients don't need much doing to them – and fresh, quality olive oil can bring flavour to even the simplest food.

Tuesday: Make your own dressing

If you've got EVOO, you’re already halfway to a great salad dressing.

Combine extra virgin olive oil with lemon juice or balsamic vinegar, add a spoonful of mustard and season with salt and pepper.

Shake it together in a jar and you're done.

Try changing it throughout the year with garlic, fresh herbs, honey or different vinegars like an Apple Cider Vinegar. Once you get used to making your own, those bottles of ready-made dressing may start spending a lot more time at the back of the fridge.

Wednesday: Let the oven do the work

Midweek dinners call for minimal effort.

Chop whatever vegetables you have – peppers, courgettes, aubergine, onions, carrots or squash all work well – toss them generously with EVOO, season and roast.

Serve them alongside meat or fish, toss them through pasta or couscous, or add chickpeas or beans to turn them into dinner on their own.

Simple ingredients. One roasting tray. Very little washing up.

Thursday: Bring back bread and olive oil

Sometimes the simplest combinations are the best.

Pour some EVOO into a shallow dish, tear off a piece of crusty bread and dip.

That's it.

Add a little sea salt, black pepper or dried herbs if you like, but good olive oil doesn't need much help.

It's an easy snack, a simple starter when friends come over or something to put on the table while dinner finishes cooking.

Friday: Finish, don't just cook

Extra virgin olive oil isn't only useful at the beginning of a recipe.

Keep the bottle on the table and use a drizzle of EVOO as the final ingredient.

Try it over pasta, pizza, soup, grilled vegetables, beans or even a simple bowl of tomatoes.

That final splash adds flavour without adding another sauce, dressing or complicated step.

Friday dinner: upgraded.

Saturday: Bake with it

Yes, olive oil belongs in the cake tin too.

Olive oil can be used in baking, particularly in simple Mediterranean-style cakes where its flavour works beautifully with ingredients such as lemon or orange.

A citrus olive-oil cake makes an easy weekend bake – and is another reason your bottle of EVOO deserves a permanent place on the kitchen counter rather than being reserved exclusively for salads.

Sunday: Give the roast an EVOO upgrade

Sunday is where your bottle really earns its keep.

Use EVOO to coat potatoes before roasting, toss it through vegetables, add it to marinades or drizzle it over the finished plate.

And don't forget the leftovers. Sunday's roasted vegetables can become Monday's salad, sandwich or grain bowl with – you guessed it – another splash of EVOO.

Good olive oil is there to be used

It's easy to think of quality olive oil as something precious that should be used sparingly.

We think differently.

The best olive oil isn't the bottle you save at the back of the cupboard. It's the one you actually use.

Our Extra Virgin Olive Oil comes directly from a single estate in Andalucía, Spain. It's single-estate, single olive variety, first cold pressed and from the latest harvest. We import it directly, so we know where it comes from, how it's produced and what goes into every bottle.

We even visit the estate to see the oil being made and bottled.

So whether you're dipping, dressing, roasting, cooking or simply adding a generous drizzle to tonight's dinner, you know exactly what you're reaching for.

Make EVOO part of your everyday kitchen

Choose the size that suits the way you cook, order a bottle when you need one or subscribe for regular deliveries.

Because once you're using good Extra Virgin Olive Oil seven days a week, running out is the one thing you don't want to do.

Choose your size → Order or subscribe → Enjoy genuine EVOO.