The Story Behind Little Olive Oil
The Little Olive Oil has a big story. Herman Ermal Pobrati (The EVOO Gardener) founded Little Olive Oil to introduce Albania’s exceptional extra virgin olive oils (EVOO) to the UK. Inspired by his family’s generations-old olive groves, Herman aims to share the flavours of Albanian EVOO with UK consumers.
Focusing exclusively on Albania’s rich olive-growing heritage, Little Olive Oil offers a selection of premium, authentic EVOO perfect for a variety of culinary applications. From Albania’s unique groves to your table, Little Olive Oil transforms Albanian EVOO into a daily kitchen essential.
My Little Olive Oil Journey
After 22 years in London, where my horticulture and landscape design career earned awards like RHS Gold, I remained deeply connected to my roots in a small Albanian village called Pobrat. Growing up surrounded by olive groves, I developed a passion for the land and the pure, vibrant flavours of Albanian EVOOs.
I founded Little Olive Oil to bring the UK an authentic taste of Albania, a source of quality EVOO that captures my homeland’s simplicity, authenticity, and rich traditions, making every meal more flavourful and honest.
Read about Herman's full journey here: From London Landscapes to Albanian Extra Virgin Olive Oil.
Why Albanian Olives?
The Pobrati family, with five generations of knowledge, carefully selects each olive variety, ensuring the exceptional quality of our EVOO. Albanian olives thrive in the country’s unique Mediterranean microclimate and fertile soils, producing oils of remarkable character and taste.
At the heart of our range is the Kalinjot olive, a rare variety grown in ancient groves. It is celebrated for its peppery flavour and high polyphenol content. Albania also cultivates renowned varietals like Koroneiki, Frantoio, and Leccino, which flourish locally and blend native richness with globally loved flavours.
Our EVOO Focus
We’re focusing on EVOO because it’s the highest quality olive oil, made from pure, cold-extracted olives. It’s rich in natural antioxidants and healthy fats, with a distinctive fruity flavour and peppery finish.
Due to its minimal processing, EVOO retains more nutrients than other olive oils, making it a top choice for cooking and health.
It’s ideal for drizzling on salads, dipping bread, or adding a rich depth of flavour to various dishes.
Additionally, EVOO is known for its health benefits and is a staple in Mediterranean diets. A Little Olive Oil goes a long way!
Little Olive Oil FAQs
Albania has a naturally advantageous climate for olive cultivation, with long summers, coastal influence, and fertile soil.
Families have tended these groves for generations, fostering continuity, knowledge, and respect for the trees. The result is an extra virgin olive oil with a pure flavour and natural character that reflects the land and the people who produce it.
In the early 1990s, land in Albania was returned to families after a prolonged period of state ownership. Many families continued tending their groves because olive growing was part of their identity and heritage. This created a landscape filled with longstanding family groves that remain central to Albanian extra virgin olive oil culture.
Families generally take their olive harvest to trusted local mills. These mills use modern, meticulous methods to produce high-quality extra virgin olive oil. Families retain the amount of extra virgin olive oil they need for their own households and sell any remaining quantities. This system promotes quality because each family desires the best possible extra virgin olive oil for their own use, ensuring the wider community benefits from the same high standard.
Herman Pobrati, the founder of Little Olive Oil, grew up visiting family groves and mills in Albania where extra virgin olive oil was produced and enjoyed as part of daily life. These experiences shaped the values behind Little Olive Oil. Every bottle reflects a connection to place, tradition, and the families who continue to care for their harvests today.
Consumption is considerably higher than in the UK. According to the International Olive Council, Albania consumes around 8.7
kilograms per person annually. Greece averages about 9.3 kilograms, Spain roughly 7.5 kilograms, and Italy nearly 7.4 kilograms. Many countries outside the Mediterranean consume less than two kilograms per person each year. These figures emphasise how central extra virgin olive oil is to daily Mediterranean diets.
Yes. Extra virgin olive oil is used for roasting, frying, slow cooking, sauces, and daily meals. It is regarded as the foundation of everyday cooking rather than an occasional finishing ingredient. This reflects the wider Mediterranean approach where extra virgin olive oil is part of almost every meal.
Mediterranean households use extra virgin olive oil daily, which naturally elevates simple meals and boosts the intake of healthy fats and polyphenols. Adopting the same habits in the UK can make everyday cooking more enjoyable and enable people to experience the wellbeing benefits associated with Mediterranean eating.
Cold pressed refers to the traditional method where olives are crushed and pressed mechanically. Cold extracted is the modern method where the olive paste is processed at carefully controlled low temperatures to separate the extra virgin olive oil. This preserves flavour and
natural antioxidants, resulting in a clean and consistent product.
Olives are typically harvested once a year, usually towards the end of the year. The harvest date indicates when the fruit was
picked and when the extra virgin olive oil was produced. Even though the harvest occurs late in the year, the extra virgin olive oil is enjoyed throughout the following year. Freshness impacts flavour and nutritional value, making the harvest date an important indicator.
When stored away from heat and light, extra virgin olive oil remains in good condition for eighteen to twenty-four months after harvest. The most vibrant flavour and highest antioxidant levels are present within the first twelve to eighteen months.
