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Oilalà is a company rooted in heritage, family tradition and a love for the land. Located in the Italian region of Puglia (also known as Apulia) the current head of the company, Spiros Borraccino, moved into the family business after working for several years in the fashion industry. He is now the third generation olive grower, following in the footsteps of his grandfather Spyridon "The Dreamer", who moved there from Corfu, and his father Nicola.

Spiros Borraccino - premium Oilala extra virgin olive oil

Puglia is steeped in history, and the location of the Oilalà grove is just a few kilometres from the ancient town of Cannae, scene of one of the most notable battles in military history. It is also a region famous for its wines, cheeses, fruit and, most importantly, superb extra virgin olive oils! Approximately 50% of Italy’s olive oil is produced in this region.

The olive grove is 10 hectares in size (about 25 acres) and includes mainly the Coratina variety of olive which gives an olive oil rich in fruitiness, with spicy and bitter hints, an indication of very high concentration of polyphenols, which are known to be powerful antioxidants. Oilalà also grow the Paranzana variety of olive which produces a delicious, lighter oil.

The farm is run on a philosophy of care for the land coupled with an uncompromising passion for producing a premium, high quality extra virgin olive oil. Attention to detail is paramount at all stages of the process, from the waking of the trees in the spring to the harvest, milling and bottling. Spiros’ mark is seen throughout, right down to the elegant design of the bottles.

The milling process is performed in a state-of-the-art facility which is controlled solely by Oilalà which means a close eye can be kept on quality until the oil is safely in the bottles. The result is an incredible extra virgin olive oil which has won numerous worldwide awards including the prestigious Evooleum award which was received in 2020. The oil’s quality is not only appreciated by competition judges. Many Michelin-rated chefs around the world have used Oilalà's oils in their restaurants and it is the oil of choice in an impressive selection of five-star hotels around the globe.

Spiros has made a remarkable success of his transition to olive farming, introducing a sense of flair and aesthetics combined with refinement of flavours, all in perfect harmony with environment, personality, health and taste. The result is a combination that makes Oilalà naturally different!

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