Extra virgin olive oil · Imported from Italy

From our family's grove in Italy to your table.

Mambuca Olio is cold-extracted extra virgin olive oil from a single harvest each year, bottled in Italy and delivered across the Lower Mainland.

Pre-order your bottle

≤ 0.8%Free acidity (EVOO standard)

ColdExtracted below 27°C

2025/26Harvest

The oils

Choose your size

500 ml · glass bottle

Everyday bottle

Dark glass to protect the oil from light. Made for the kitchen counter.

$28

1 litre · tin

Family tin

Light-proof tin for households that cook with olive oil every day.

$45

3 litres · tin

Pantry tin

Our best value. Decant into a smaller bottle and store the tin somewhere cool.

$110

Aerial view of the hillside village in Italy where Mambuca Olio is grown, with terracotta rooftops surrounded by trees — The hillside village in Italy where our olives are grown

Our story

Olive trees planted by our family hundreds of years ago.

Mambuca Olio comes from a grove of olive trees planted generations ago on the hillsides of our family's village in Italy. Some of these trees have been producing olives for hundreds of years, cared for by each generation of our family.

The olives grow side by side with lemon, orange and peach trees. Sharing the same sun, soil and air, the grove gives our oil its bright, fruity character, with a fresh citrus lift you won't find in ordinary olive oil.

Each year the olives are picked at the start of the harvest and pressed within hours, keeping the oil fresh, green and peppery. We bring in one harvest a year in small batches, so every bottle you receive is from the current season.

Aroma: Fresh-cut grass, citrus peel, ripe stone fruit
Taste: Artichoke, almond, peppery finish
Use it for: Bread, salads, finishing pasta and grilled fish
Store it: Cool and dark; best within 12 months of opening

From grove to bottle

How Mambuca Olio is made

Freshly harvested green and dark purple olives with leaves, piled on a green harvest net — **1 · The harvest**Olives are picked by hand in late autumn, at the start of the season when the fruit is greenest and most flavourful.

2 · The pressingWithin hours of picking, the olives are washed and cold-extracted at the mill, keeping the oil fresh and peppery.

Fresh golden-green olive oil pouring from a stainless steel spout at the mill — **3 · The bottling**The new oil rests, then is sealed in dark glass and tins in Italy before making the trip to Canada.

Order

Place your order

Send us your order and we'll email you within 24 hours to confirm it and arrange payment by Interac e-Transfer. Free local delivery on orders over $100.