A premium quality extra virgin olive oil sourced from the Pons family olive groves in rural Lleida, Cataluña; made from 100% Arbequiña olives which are pleasingly fruity and buttery with a rich, mild flavour. The freshly cold-extracted olive oil is then infused with pure, natural Orange essential oil.

  • Toss green asparagus spears in this oil, season and roast for 20 mins until tender. Sprinkle with Parmesan shavings
  • The perfect dressing partner with our Fig Balsam Vinegar. Try it drizzled over a salad of watercress, orange segments & walnuts with crumbled Feta or Goat’s cheese.
  • Use to replace butter in cakes, biscuits and puddings.
  • Ideal with fish, chicken, seafood, pork and lamb dishes.

Fennel and Orange Salad with Mint – Serves 4


Featured in this recipe:


  • Step 1.

    Trim fennel, cut vertically in half and retain the feathery fronds for garnish.

  • Step 2.

    Slice fennel very thinly and add to a large bowl with the orange segments.

  • Step 3.

    For the dressing:
    Add the vinegar and seasoning to a bowl or jug and gradually whisk in the oil. Then stir in 3 tbsp of chopped mint.

  • Step 4.

    Pour the dressing over the orange segments and  sliced fennel. Toss and mix well to coat evenly. Arrange the salad on plates, sprinkle with the remaining mint and fennel leaves. For extra taste and crunch, scatter over the walnuts and olives.