Our new Little Olive Oil extra virgin olive oil harvest has arrived in the UK. It’s the same flavour-led collection as before, but like wine, each harvest has its own character. Small changes in weather, rainfall and harvest timing shape freshness, balance and flavour, which is why even familiar olive varieties can taste slightly different from year to year.
At Little Olive Oil, we release our extra virgin olive oil by harvest and never blend across seasons. This approach preserves each year’s identity, so you can follow the story of the harvest in the bottle rather than tasting an averaged-out version.
For the November 2025 harvest, independent laboratory analysis was conducted alongside sensory assessment. All three extra virgin olive oils were tested for pesticide residues, and no pesticides were detected in screening for more than 500 compounds. Selected single-varietal oils were also tested to confirm extra virgin classification, acidity, and naturally occurring polyphenol levels.
Albanian Extra Virgin Olive Oil in the UK
Little Olive Oil was founded by Herman Ermal Pobrati, also known as The EVOO Gardener. Herman’s aim is to introduce the UK to Albanian extra virgin olive oil at a time when curiosity about Albania is growing. As more people discover the country’s landscapes, culture and cuisine as a travel destination, there is a natural appetite to learn what Albania produces.
Herman says, “Anyone who’s travelled through Albania will remember the terraces of olive trees tended by family farmers. Taste the country’s fresh food with its extravirgin olive oil, and the memory stays with you. Little Olive Oil is made to bring you back to that feeling.”
The olives used to make Little Olive Oil are grown in the Berat region of Albania, near Herman’s home. Situated in central southern Albania, near the Osum River and the foothills of Mount Tomorr, the area has a long olive-growing tradition. The landscape is defined by small family groves spread across hilly, terraced land, a place Herman has known since childhood. That familiarity continues to shape how each harvest is selected and released.
How Herman Tastes Each Harvest
Herman is a trained and accredited olive oil sommelier. Before a harvest is released, he tastes each extra virgin olive oil, keeping freshness, balance and everyday cooking in mind. The focus is not only on how the oil tastes on its own, but also on how it performs in real kitchens, from dressings and drizzling to cooking and finishing.
For the November 2025 harvest, this sensory assessment was supported by independent laboratory testing of selected oils, helping to verify freshness indicators such as acidity and naturally occurring polyphenol content.
This harvest follows a simple progression from bold to balanced to gentle. The aim is to make choosing the right extra virgin olive oil easier, based on how you cook and what you enjoy eating.
Kalinjot Pure Extra Virgin Olive Oil
Kalinjot Pure sits at the heart of the Little Olive Oil range. Made from Kalinjot olives, a variety native to Albania, it is the most versatile extra virgin olive oil in the collection.
In this harvest, Kalinjot Pure shows tomato and tomato leaf notes alongside fresh green vegetable character, finishing with confident pepper. The bitterness is well judged, keeping the oil rounded and easy to reach for every day.
For the November 2025 harvest, Kalinjot Pure was independently laboratory tested and certified as extra virgin olive oil, recording low acidity and naturally high polyphenol levels. These results reflect freshness at harvest and careful handling from grove to mill.
Herman describes this year’s Kalinjot Pure as expressive without being overpowering. It works beautifully in salad dressings and vinaigrettes, adds depth to beans and soups, and lifts roasted vegetables or simple pasta dishes where freshness and character matter.
Koroneiki Superior Extra Virgin Olive Oil
Koroneiki Superior is the boldest extra virgin olive oil in the Little Olive Oil collection. Made from Koroneiki olives grown in Albania, it’s the one to choose when you want the flavour of extra virgin olive oil to stand out.
This harvest is vibrant and green, with fruity and grassy notes, herbal depth, and a lively peppery finish. The bitterness remains light to medium, keeping the oil bright rather than heavy.
Koroneiki Superior was independently laboratory tested for the November 2025 harvest and certified as extra virgin olive oil, with very low acidity and naturally high polyphenol levels. These results comfortably meet extra virgin olive oil standards and support the oil’s fresh, vibrant profile.
Herman recommends using Koroneiki Superior as a finishing oil. It’s ideal for drizzling over grilled vegetables, fish or meat, for dipping, or for tomato-forward dishes where clarity and freshness are important.
Trio Select Extra Virgin Olive Oil
Trio Select sits at the gentler end of the Little Olive Oil range. Made from Koroneiki, Frantoio and Leccino olives grown together in Albania, it offers a softer extra virgin olive oil.
This harvest of Trio Select is smooth and quietly confident, with delicate notes of freshly cut vegetables, a very gentle bitterness and minimal pepper. It supports food rather than leading it.
Herman recommends Trio Select for lighter cooking and baking, as well as for sauces such as homemade mayonnaise and aioli, where a softer oil works particularly well. It’s also a natural match for white fish, steamed vegetables and simple dishes where you want a clean, subtle finish.
A Simple Way to Choose Your Extra Virgin Olive Oil
Together, this harvest offers three distinct expressions of extra virgin olive oil, shaped by the same place, people and traditions, yet each with its own role in the kitchen. There are no strict rules, only better matches. The best extra virgin olive oil is always the one that suits how you cook and what you love to eat.
