Shipping and Handling

Delivery charges are: £5 for orders of up to £25, £3.95 for orders up to £35, £2.95 for orders up to £45. Delivery is FREE for orders over £45 before transport and any Vat where applicable (for UK customers only excluding Islands, please contact us if you don’t live in this area). We do not Ship outside the UK.

UK Remote areas and offshores where extra fees apply

Delivery Schedule

We deliver Tuesday to Friday. Orders placed by 9am will be dispatched the same day and will be delivered by our approved courier to arrive within 48 hours. Please be aware that all packages MUST be signed for, checked first and cannot simply be left in a garage or porch.

Orders placed after 9am will be dispatched the following day.

Back Orders

Because we use small suppliers and sell a lot of seasonal products, all goods featured on our website are subject to availability. We endeavour to keep the website updated but if a product you order should be unavailable you will be notified of this by phone or email and given the chance to choose an alternative item, cancel your order completely, or put it on back order to wait until it is in stock (we will ship your other items to you if you wish).

If we are unable to contact you we will go ahead and dispatch the rest of your order without the said item.

Three generations of olive growers

Three people and a family, three lovers of the land and its fruits and all the flavor of an authentic choice, since 1800.

Guglielmo is part of the third generation of Converso olive growers who, since 1800, have been dedicated to olive growing in ancient Rossano, close to the pristine pre-Silane hills, in Calabria. Since the 70s he has been cultivating and producing naturally, carrying on the production as he was taught by his father and grandfather but, adding innovation and growth. In 2000, in addition to perfecting the production process by introducing cutting-edge machinery to defend the quality of its Extra Virgin Olive Oil, he also involved his children Emma and Giandomenico, today his first supporters, in the family business. The oil is produced exclusively from the processing of healthy olives, harvested from the plant at the right point of ripeness, and pressed with a cold extraction system within 6 hours. The result is a fine extra virgin olive oil with intense and harmonious olfactory notes of fruity fresh grass and a predominantly sweet taste, with notes of light spicy and bitterness. Today’s production represents the perfect integration between the most modern technologies and ancient local traditions. The genuineness of the product summarizes all the tradition, experience, and passion that over the years has linked entire generations, around a real cult for this wonderful plant and its precious extract.

Frantoio Converso is proud to be able to carry out the entire production cycle directly: from harvesting to milling, which takes place within the following 12 hours, to bottling and packaging of the finished product directly on site. The company is attentive to the environment and has been certified organic since 1982.

In a cool, dry place. Protected from light, heat sources and unpleasant odors. Once opened, minimize exposure to air.
Best consumed within 18 months from the date of bottling.

Why does olive oil get cloudy and thick?

Probably at some point you’ve seen some white lumps in the olive oil you store at home, but you know why?

If you’re a long time olive oil user then it’s possible that at some point you’ve noticed white crystals in the olive oil you keep at home. But do you know what they are and why they are there?

To explain, let’s start by comparing the freezing process of olive oil and water:

Water is a homogeneous liquid made entirely of H2O (hydrogen and oxygen) molecules. Since it’s made of one type of molecule, all of its particles freeze at the same temperature: 0ºC (32º fahrenheit). As the temperature lowers, the movement of the water molecules becomes slower until the water reaches freezing temperature at 0ºC, at this point the molecules stop moving and the water freezes and becomes solid: ice.

A similar process takes places with olive oil, but olive oil is not a homogeneous liquid like water is. The difference is that olive oil is made of a few different molecules, called triglycerides, and each has its own freezing temperature. The freezing point of these different molecules ranges between 0ºC and 15ºC  depending on the fatty acid composition. The colder the olive oil gets, the greater the number of molecules that will start solidifying. Cold temperatures is the reason some white crystals may appear in your bottle of olive oil, especially during winter months.

Does that mean the olive oil is not good to use?

Not at all! The olive is perfectly fine without causing any nutrient loss. The freezing process is perfectly natural and has no impact on the quality of the olive oil.

In colder homes and countries in the Europe, olive oil can freeze under normal conditions, especially during the winter. In these cases, don’t worry and just remember that it’s actually better to store olive oil at a cold temperature. Cold temperatures prevent degradation of the olive oil., be sure to store your olive oil  in the coldest place in your kitchen or pantry, to keep it as fresh as the first day you got it.