Citizens of Soil, London (2026)

18/05/2026

The “Trio” dip you didn’t know you needed 🍅🥛🫒

We’re calling it—the combination of kefir, tomatoes, and extra virgin olive oil is a total revelation. Whipped up in minutes, it hits all the right notes: sweetness from the tomatoes, salty capers, and sour kefir, all brought together by the richness of olive oil.

Playfully plated, for maximum wow factor and minimum effort. All you need to do is grate, salt, and strain the tomatoes to decrease their water content, while increasing their flavour.

Gather around, grab the crusty bread, and start scooping. It’s our go-to sharing snack right now.

16/05/2026

The countdown is officially on. 🫒

We’re just 14 days away from the launch of Drizzle, and it’s a total “pinch-me” moment. We have been living and breathing this book for two years now, and it’s finally about to be out in the world.

Whether you’re a total olive oil geek or just starting to explore beyond the supermarket shelf, this book was written for you. It’s our collective love letter to the Mediterranean, featuring 80 recipes and variations curated from the people who know it best—award-winning producers, international experts, and the chefs in our community.

Seeing these stories and years of research finally about to land in your kitchens is the best feeling! We’re nearly there.

Two weeks to go until the May 28th launch. Secure your pre-order at the link in our bio to make sure it’s on your doorstep in time for the sunny meals ahead. 🕊️

14/05/2026

Let’s chew the fat on one of the most demonised parts of our diet.

Mediterranean cultures, who consume olive oil daily and generously, have some of the strongest health outcomes in the world. Why?

Fat is your most efficient fuel.
It contains 9 calories per gram—more than double carbohydrates or protein. That’s not a warning; that’s a feature. It’s why fat is what your body burns during rest, sleep, and sustained endurance. Slow, steady, lasting energy.

🫒 Fat builds your hormones.
Estrogen, testosterone, cortisol—all of them are synthesised from dietary fat. Cut fat too low and your hormonal balance pays the price, often before you even realise why.

🫒 Fat unlocks your vitamins.
Vitamins A, D, E, and K are fat-soluble, which means your body simply cannot absorb them without fat present. You can eat all the right things and still be deficient if there’s no fat to carry them.

Not all fat is the same, of course. Extra virgin olive oil is one of the few that does all of this while also being rich in polyphenols—the antioxidant compounds that give good oil its bitterness and pepper hit, and that your body recognises as genuinely beneficial.

Low fat and no fat isn’t the answer: high quality, healthy fat is.

12/05/2026

It started with a single sip that changed everything. 🫒✨

For a long time, we were those people who would fill our suitcases with liters of local olive oil every time we travelled back to our family friends in Crete, just to bring that vibrant, peppery energy back to our own kitchen.

We couldn’t find anything like it on the supermarket shelves—so we decided to build the club we wished existed.

Think of Citizens of Soil as your direct line to the world’s best small-batch, regenerative groves. Sourced personally by our founder and olive oil sommelier, Sarah , the Club is about curating a range of oils from producers who prioritise flavour, nutrition, and sustainability.

Every 1–2 months, we bring you a new, fresh harvest to match the seasons—think bright and floral for spring, or intense and peppery for the winter months.

These are high-antioxidant oils, packed with polyphenols, and consciously sourced from small-scale farms that are at least 50% female-led. It’s a way to explore the Mediterranean and beyond through fully-traceable bottles that tell the story of the farmer and the specific patch of earth they tend to.

Beyond the bottle, you get the seasonal recipe inspiration to match, along with access to guided tastings and community events. We truly believe that once you’ve tasted oil with this much life in it, the kitchen feels a lot more exciting.

If you’re ready to see what the fuss is about, head to the link in our bio to explore this month’s featured harvest. 🕊️

07/05/2026

Something’s brewing on Monmouth Street. 🫒✨

In one month, we’re opening the doors to our second-ever pop-up. Throughout June, we’ll be taking up residence in the heart of Seven Dials, joining some of our favourite neighbours like , ,, and .

We’re turning the space into an Olive Oil Bar—a place to slow down, taste, and talk about what we love most, olive oil. Here’s a glimpse of what’s happening:

• Retail & ‘Open Bottle’ Tastings: Walk in any time to find your favourite harvest.

• Masterclasses: Guided tastings with our founder & EVOO sommelier

• The Drizzle Launch: The official first home of our newest arrival, the Drizzle cookbook.

Consider this your invitation to come and hang out with us in the city. More details and booking links to follow, but for now, mark your calendars.

See you in June at Seven Dials. 📍

29/04/2026

When being “too extra” is the whole point. 💅

Consider this the ultimate permission slip to pour with your heart, not your head.

This is our version of the perfect chip & dip: sun-dried tomatoes for the sweet, capers for the salt, pistachios for the crunch, and plenty of lemon zest for the finish. It’s elevated, it’s vibrant, and it makes you look like a total pro with zero actual cooking required.

This is the new standard for your Bank Holiday hosting duties. It’s messy, it’s bold, and it demands the kind of vibrant, peppery liquid gold we’re pouring this month. Ready to be the host everyone talks about? Join the Club or grab a bottle via the link in our bio, and go to town. 🫒🔥

19/04/2026

Your spring risotto just got extra.

We’ve swapped the butter for Ana’s Portuguese Extra Rare!

Peas, asparagus, and a rocket and pea base blended with parmesan and a generous pour of EVOO. We used it at every stage—softening the onions, toasting the rice, building the green base, and finishing with a drizzle that pools around the dish and does something very beautiful.

Why it works better than butter:

Ana’s oil has bright notes of lemon balm and fresh-cut grass that lift the greens rather than dulling them. The peppery finish cuts through the parmesan in a way butter simply can’t. Spring risotto is actually one of the key pairing notes on this bottle and after one bite, you’ll understand why.

08/04/2026

La dolce vita—but make it universal.

Every culture has a word for it. That feeling. That unhurried, sun-soaked, soul-deep way of living that says: this moment is enough.

In Italy, they call it ‘la dolce vita’, the sweet life.
In Greece, it’s ‘Σιγά σιγά’, slowly, slowly.
The Portuguese know it as ‘aproveitar a vida’, making the most of every moment.
In Spain, it’s ‘disfrutar de la buena vida’, enjoying the good life.
Croatia has ‘fjaka’, that blissful surrender to a warm afternoon.
In South Africa, they say ‘lekker lewe’, the good, sweet life.
And in English? Simply, the good life.

Different languages. Same truth.

At Citizens of Soil, this isn’t just a philosophy, it’s how we live. It’s in the slow pour of olive oil over a shared table. It’s in the conversations that stretch long past dinner. It’s in the golden light of summer nights that nobody wants to end. It’s in the way we grow, harvest, and bottle—never rushing, always savouring.

Because the good life isn’t something you chase. It’s something you pour.
🫒

07/04/2026

Meet Maria—the heart of Citizens of Soil. She is the person we built our entire business around five years ago, and her oil changed the course of our lives.

A teacher and farmer from the sun-drenched hills of Dafnes, Crete, Maria’s journey with us began with a chance meeting on a boat. Since then, she’s become family. While her father and brothers focused on wine and raki, Maria stuck with her olives, along with her husband’s, preserving a legacy that spans generations.

But the last two years have been a heartbreak for us all. While Maria was bravely battling cancer, her groves were fighting severe climate changes. Everything stopped, and so we’ve been out of stock and waiting for the day we could share her story again.

Now, this incredible survivor, mum, teacher, and farmer is back. Working alongside her husband Dimitris, they practice a “no-till” approach—refusing to plow the earth to protect the soil’s microbiome. The result is a grove teeming with life—from wild herbs to the buttery olives that have made her oil a favourite among the press and award-judges alike.

As it’s our five-year anniversary as a business, we are over the moon to have Maria’s harvest back. It’s an exclusive, limited run for new members—the perfect way to join the movement that made olive oil a trend in the UK.

Join the Olive Oil Club via the link in our bio to secure Maria’s special batch and support female farmers who work in harmony with nature. 💛

29/03/2026

The wait is over. ✨ Ana’s Portuguese Extra Rare is back.

This bottle has disappeared in record time—three years running.

And with tough growing conditions, yields this season were even lower than usual, making this some of the most coveted liquid gold we have in stock.

But let’s me the maker:

Ana is the kind of producer you dream of finding. A former corporate exec from Lisbon who found a dirt road, a wild stretch of land, and never looked back. She had no farming background. Just, as she puts it, “a big admiration for nature.” 💚

What followed was hundreds of hours of courses, years of regenerative soil work, and the building of one of the most complete small-batch operations we’ve ever seen.

She farms. She mills. She bottles. Every single part of this, herself. That is genuinely rare.

This year’s batch is vibrant and alive—green grass and olive leaf at the start, lemon peel and fresh apple in the middle, and a clean peppery finish that lingers long after the sip. 💥

Get ready to uncork something truly special. Link in bio. 🕊️

27/03/2026

Pear, parmesan, and extra virgin olive oil—the fruity pairing we’re obsessed with right now.

It’s still chilly, but the longer are days starting this weekend, so we’re ready to soak up every golden moment.

Ripe pears sliced thin, shavings of parmesan, and a generous finishing drizzle that’s certainly not an afterthought—it’s what brings the dish to life.

We’d pair this with a delicate and fruity EVOO, so we’re using our Greek bottle here. This month’s Club oil from Marije in Northern Portugal would also be dreamy. Both will lend to the herby, apple-like notes without overpowering the delicate pear.

It’s never too early for an aperitivo and to enjoy your drizzles in the sunshine. We’ve all waited long enough for spring. ✨

Citizens of Soil

18/05/2026

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