SMALL BATCHES OF EXTRA VIRGIN OLIVE OIL
produced by our small scale farming collective
Two Fields In the Press
Supporting organic farmers, sharing regenerative agriculture on the ground & providing fair, secure livelihoods to small scale farming families
Direct from us, the farmers.
Handpicked, cold pressed, Greek Extra Virgin Olive Oil.
Small batches produced on land passed down through generations.
Drizzled by the best restaurants in the U.K.
Limited bottles Available. Our last batch sold out.
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Complete traceability, olive oil directly from community collective
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Our restaurant partners
With Home Hospitatility
As part of the Actually Good Suppliers Series, Will speaks about all things Two Fields and visits Toklas Head Chef Chris Shaw in the Kitchen of one of London's most exciting restaurants.
The Telegraph describes Toklas as 'a menu of grace, poise and breathtaking flavour', The Times writes about 'the incredible food' and Nigella Lawson calls Toklas one of her favourite places to eat in London.
It's a real joy to work with chefs who put sourcing and quality at the heart of the menu.
a limited number of bottles produced every year
The Perfect Drizzler
Ottolenghi's Fig Ice Cream
Fern Varrow Salad at Spring, Somerset House
Esqueixada at Sargasso, Margate
burrata at Jolene Restaurant
Pasta made in-house at Manteca
The Pizza Bar at Tillingham
The Queen of olives
The Koroneiki Variety
High in Polyphenols, the Koroneiki cultivar produces a classic Greek Extra Virgin. Greener & grassy when picked earlier in the season, mild and softer later in the harvest, this variety produces a high quality, smooth, delicious olive oil.
Our olive oil is exclusively Koroneiki. Never blended or cut, every drop direct from our collective of farmers. A perfect dipping, dressing and drizzling olive oil.
Every Drop from our community collective
Working with small scale olive farmers within our village and across our region in Eastern Crete
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Craft & Science - At the mill
