I think a lot about food.

Maybe too much. The first thing I think about when planning a trip is where I’m going to be eating, and naturally, I compulsively check the menu in advance. I follow way too many food substack writers. And at the market, I’ll happily stand at the tomato stall for 15 minutes to get it right.

But my relationship with food really changed in Nice.

I moved there from London after university, and before I'd unpacked, I realized life looked very different there. Slower, quieter, more intentional. People sat down for long lunches, in the sun, every single day. No phones. No eating over the kitchen counter or in front of a laptop. And my favorite part: there was always olive oil on the table. In a bottle, with fresh bread, floating through every dish.

I fell in love with olive oil.

Wine has its sommeliers. Coffee has its specialty baristas - people who can tell you about origin, variety, process. Olive oil deserves the same, but almost no one talks about it. I wanted an olive oil worth talking about, so I went looking for it: high quality, transparent, the kind that makes me smile the moment I pour it on my tomato sandwich.

The ones truly worth it were hard to come by: sold in elegant bottles, priced so high it felt almost wrong to open them. The supermarket ones fell short on quality, with no real information about what you were actually buying.

In the end, I couldn't find what I was looking for. So I decided to create it myself. And that's how Olson was born.

Welcome to a world where we drink olive oil as shots, drizzle it on yogurt, into the pan, and over a sandwich.

We source it from the best regions in Europe: transparent from tree to bottle, made for the daily pleasures of life. Because an exceptional meal doesn't need a special occasion. It just needs good olive oil and someone to share it with <3

Ola