Our Oil
Olive oil from Mani
Something Else is extra virgin olive oil from Mani in Greece’s southern Peloponnese, made from Koroneiki olives and produced to be used every day.
Grown with the land
Our groves are rain fed at elevation in the foothills of the Taygetos mountains. We do not use pesticides or chemical sprays on our land or trees, and soil regeneration is an important part of how we care for the groves and bring neglected plots back into use.
Early Harvest
Our Early Harvest oil is made from greener fruit picked earlier in the season. It tends to be fresher, more herbaceous and more peppery, with lower yields from the olives.
Main Harvest
Later in the season the fruit is riper, yields increase and the oil generally becomes rounder and softer. It is still extra virgin olive oil, but the style changes with the harvest.
Cold extracted
The olives are mechanically extracted at low temperature. We use the term cold extracted rather than cold pressed because modern olive oil production uses extraction equipment rather than traditional presses.
How to use it
Cook with it, dress salads, finish vegetables, spoon it over beans or lentils, pour it over bread or keep it on the table. Good olive oil belongs in everyday cooking.
Storage
Keep the bottle tightly closed and away from heat, direct sunlight and the hob. Once opened, we recommend using it within around three months for the best flavour.
For batch-specific details, see our Harvest Information page.
Greek extra virgin olive oil, explained
We want olive oil to be easy to understand.
Something Else is extra virgin olive oil from Mani, Greece, made only from Koroneiki olives. Our founder, Jamie, is a certified olive oil sommelier. The point is not to make olive oil complicated. It is to know what good oil is, explain it clearly and use it properly.
No mysticism required.
Early Harvest starts with the fruit
These are Koroneiki olives during harvest. Koroneiki is the only olive variety we use.
Early Harvest describes when the olives are picked. It is a point in the same annual harvest season, not a quality grade.
One harvest. Two points in the season.
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Early Harvest · typically October into November
The first picking point. Koroneiki olives are harvested earlier in their development to produce our Early Harvest extra virgin olive oil.
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Main Harvest · typically November onwards
A later picking point in the same harvest season, again using Koroneiki olives. As the fruit ripens, yields generally increase and the oil becomes rounder and softer. It is a separate oil with its own batch information.
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Why the dates move
Our rain-fed, higher-elevation family groves in Gaitses generally ripen later than fruit grown lower down. Rainfall, temperature, wind, fruit load and crop condition also influence the exact picking dates.
The dates are a guide, not a deadline. We pick according to the fruit and the conditions each year.
Yes, you can cook with it
Good extra virgin olive oil isn't reserved for decorative drizzling.
Start a pan with it. Roast with it. Dress warm lentils. Pour it over vegetables, tomatoes, bread or soup.
Use the bottle.
Looking after the oil
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Olive oil changes
Olive oil isn't wine. Age isn't the objective. Fresh aromas and flavour intensity gradually fade during storage.
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Store it properly
Air, heat, light and time all matter, particularly once the pack has been opened. Keep the container closed and away from direct sunlight and heat.
For best quality, we recommend using the oil within 3 months of opening.
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The bottle
Our 500ml oil comes in green glass with a controlled pourer. Buy an amount you'll actually use, then use it.
Ready to use some?
Our 2026/27 Early Harvest is coming soon. Pre-orders are not open yet.