Extra Virgin Avocado Oil - Omega Pressery - 250ml

Where are olives from? There are over 800 million olive trees planted worldwide. There are more olive trees and people in Greece. It is estimated over 170 million trees are planted in Greece, while the population is only about 10.4 million people. The average life of an olive tree is between 300 and 600 years. One of the oldest olive trees in the world is on the island of Crete in Greece. It is about 4,000 years old and is still producing olives. People who live in southern European countries like Italy, Greece or Portugal consume olives and extra virgin olive oil every day. Why olives have different colours? Olives are considered fruits from the olive tree. They can be distinguish by colour, size and shape. The olives get their colour from the moment they are picked from the tree. The olive tree always gives green olives and then they change the colour as the mature, so they become darker and softer. The colours may vary from light purple to dark purple and black. All the green olives that stay on the tree will eventually become black. Most of the olives are picked green as they are less bitter and contain more oil. Why olives have different sizes? The size of an olive depend on the variety. You will see the final shape of the fruit when the ripening period approaches. Some varieties provide fruits that are very large (even 6 times larger than the small ones) like the Sicilian variety Castelvetrano and some are just always very small like other Italian varieties Casaliva and Taggiasche. The large size olives varieties with a sweet flavour are more popular as healthy snacks. Why are olives so crucial in the Mediterranean diet? Olives are a food of an amazing nutritional value. Olives are considered fatty fruits, but 70% of this fat is healthy monounsaturated fat. Olives are packed with nutrients and have lots of health benefits: Rich in antioxidants Rich in vitamins Cholesterol-free Source of healthy mono-saturated fats Low calorie Low in saturated fats The vitamins and antioxidants found in olives may provide essential health benefits. Olives are a great source of vitamin E, which can improve skin health and help your immune system. Some studies have shown that olives may protect against osteoporosis, in which bones weaken.

Where is olive oil from? Liquid gold - that's what Homer used to call olive oil in Ancient Greece. Olive oil has always been the most important ingredient of a healthy Mediterranean diet. Olive trees have grown for thousands of years around the Mediterranean Sea in Greece, Italy, Spain and Portugal. With hot and dry summers, the local climate of these countries is perfect for these resilient trees. Today, Greece is the biggest consumer of olive oil per capita (20l annually), following Italy (13l). Spain is the biggest producer of olive oil. However, Greece and Portugal produce olive oil of the best quality - the premium extra virgin olive oil with a rich, fruity aroma and less acidic flavour. How is olive oil made? Made from the fruits of the olive tree, olive oil is technically a juice. Harvesting takes place once a year, early in autumn, when the olives are fresh and at their best quality with low acidity levels. Then they are the most nutritious and contain the most antioxidants. The olives are crushed just like any other fruits. Olive oil, just like any juice, is best when it's cold pressed and fresh, and this is what we call extra virgin. What is extra virgin olive oil? Extra virgin olive oil is purely extracted from cold-pressed olives, and it's not blended with other oils. Non-extra virgin olive oil may include both cold-pressed and processed oils. Extra virgin olive oil means there were no chemicals used in the process of extracting the oil. When oil is cold-pressed, it means it was not heated over 27 °C during the production. This kind of olive oil contains more nutrients and vitamins. Why is extra virgin oil healthy? In recent years, the popularity of olive oil as a healthy ingredient has been growing, and many families around the world have a bottle of it in a kitchen cupboard. The fatty acid (oleic acid) in olive oil is mainly monounsaturated fat (73% while14% of the oil is saturated fat, and 11% is polyunsaturated). Olive oil contains omega-6, omega-3 fatty acids, vitamins E and K and lots of antioxidants which protect our cells from free radicals. The oleic acid can help reduce inflammation and have great effects on genes linked to cancer, minimising the risk of chronic diseases such as heart disease. Consuming olive oil is also not linked to weight gain. How to cook with olive oil? Although you can use it in many healthy recipes, including for sauténing and frying, olive oil loses some of its beneficial properties when cooked or warmed up. The best is to use olive oil for uncooked recipes such as salads, dressings and dips or just drizzle it on top of all kinds of dishes for a finishing touch. You can now buy Greek extra virgin olive oil at Wholefood Earth and enjoy the goodness of this liquid gold. Browse our collection of healthy oils! From hemp seed oil and flax seed oil to organic coconut oil, you will find a perfect option for your cooking and baking.

Many of us took this year’s Working From Home stint to reflect on what we really want and need in our homes. Many started DIY projects. Others moved to a house with a garden. And everyone was suddenly really conscious about what they had in their pantries, cupboards and freezers. The mass-hoarding that happened at the start of the first lockdown was difficult to navigate, but thankfully there are a lot of ways to store emergency food supplies that would have prevented any worry. Here we’ll give you a list of nutritious foods that are easy to store for a long time. Grains and Flours Storing Grains is easy. Grains like bulgur, brown rice, spelt and barley keep well for months in an airtight container and are a great base for most meals. They are also great additives to vegan or gluten-free diets as many grains do not contain gluten but do contain a whole host of other nutrients to enrich a diet with. Flours, made from grains or things like almonds or soy, also keep really well in a pantry. In a clean, airtight container, they will last for several months. Flour is great to have in stock at all times; those times you crave some late-night pancakes? With flour in your house, you can whip some up in minutes! (Dried) Fruit We all need plenty of fruit in our diets. It contains many healthy vitamins and minerals and fibres. One of the notorious disadvantages of fruit is how quickly fruit goes off, and it is generally not seen as a food great for storage. How wrong we all were. There are so many varieties of dried fruit nowadays, that you never again need to worry about not having fruit in your pantry. Why not stock up on some delicious dried banana chips or goji berries? They are great toppings for oatmeal, yoghurt, and desserts, contain tons of vitamins, and last for ages in your storage cupboard! Another option is to can your fruits. It is a relatively easy process that requires a pot for boiling water, a jar (repurposed sauce jars are great), and an acidic component such as vinegar. Once the fruit is canned, it lasts months. Herbs and Spices Having a good spice rack is like having a good boiler; they are sure to improve your life for years to come. A broad selection of spices in your kitchen allows for experimental cooking, discovering new recipes, or just upgrading your current meals. As spices are dried plants, they will last for ages when stored right. Any airtight container will do just fine. And the added bonus is that herbs and spices can make even the plainest food extraordinary. Oils and Vinegar Oils such as olive oil and coconut oil are great to use for cooking and other health and beauty uses, and last for a year or longer when stored right. Generally, oil should be stored in a closed container, and kept in a cool, dry place. This is why they make a great pantry food to stock up on when you can. Vinegar or apple cider vinegar is also great for storing for long periods of time. They also should be kept in a dark, dry place. The great thing about vinegars is that they can be used to prolong the life of other foods such as fruits (see the Fruit section) or vegetables, are great for cleaning and can be used for dressings and sauces. Beans Dried beans or canned beans are both great to add to your pantry. Canned or dried they have a long shelf life at room temperature, they are a great source of protein, contain a lot of other essential nutrients, and are very filling when put in a meal. When you have dried beans, just make sure to store them in a cool, dry place, as getting them wet will shorten their shelf-life. As an added benefit, dried beans are also incredibly cheap, and super versatile. Seeds Seeds are a pantry staple. Seeds can be kept for months in a dry and dark place, preferably in an airtight container. They are great little boosts of nutrients and make great toppings for desserts, smoothie bowls, or oatmeal. Pumpkin seeds are also a great nibble on their own. If you are thinking of using all of that lovely flour you now keep in storage for some home-made bread-baking, why not use sesame seeds or poppy seeds to give your bread some extra texture and flavour? Why Should You Start Storing Foods? It is oftentimes not only time-consuming to go to the grocery store, but it can also get quite expensive. Oftentimes, buying in bulk works out much cheaper than buying little amounts every time. If you have a healthy pantry with a nice variety of products, you will always have a base for a meal on hand. You could also start your meal-prepping journey at the same time as building a food-storage. Meal prepping often works out much cheaper per meal than cooking every evening and is much less time-consuming, leaving you with more time to enjoy the little things in life. If you feel inspired by our blogs, why not sign up to our newsletter here? We will soon announce our brand-new recipe blog with loads of healthy, wholesome recipes to help you use some of the products in these blogs.

The landscape of the British school canteen is about to change. Following a recent report from BBC, the UK government has announced a significant crackdown on the quality of food served to our children. High-sugar snacks and deep-fried products are being phased out in an urgent bid to tackle the rising rates of childhood obesity and improve the nation’s long-term health. At Whole Food Earth, we believe this shift is more than just a policy change—it is a vital step toward reclaiming the nutritional integrity of the food our children eat every day. What is Changing on the School Menu? The new guidelines are designed to strip away the "empty calories" that have become staples in many school dinners. The key changes include: A Ban on High-Sugar Drinks: Removing sugary sodas and juice drinks that spike blood glucose levels. Limiting Deep-Fried Foods: Restricting items like chips and battered products to no more than twice a week. Reduced Sugar Content: A concerted effort to lower the sugar levels in puddings and snacks served during the school day. While these measures are a positive start, they highlight a larger conversation we’ve been having in the Whole Food Earth community: the need to move away from Ultra-Processed Foods (UPF) and back to the "Bioavailable Pantry." Why the "Deep-Fried" Era is Ending For decades, convenience has dictated the school menu. Deep-fat frying is fast and cheap, but it often relies on highly refined seed oils that are prone to oxidation and inflammation. When combined with high-sugar snacks, it creates a "craveability" cycle that contributes to childhood obesity and dental decay. By removing these industrial shortcuts, the government is acknowledging what we have always championed: children need real, whole ingredients to thrive. When we replace a deep-fried nugget with a slow-release grain or a sugary drink with pure hydration, we aren't just "cutting calories"—we are providing the body with the building blocks it needs for cognitive focus and steady energy. From School Canteen to Home Kitchen: Bridging the Gap The government’s initiative is a great baseline, but the real "food revolution" happens in our own pantries. If schools are cutting out the junk, how can we as parents and caregivers reinforce these habits at home? 1. Swap Synthetic Sweeteners for Whole Fruits Instead of processed desserts, use nature’s own sweeteners. Our Organic Date Paste or Lucuma Powder offers a low-GI alternative for home baking, providing sweetness alongside essential fibre and minerals. 2. Move Away from Refined Oils If the goal is to avoid the "deep-fryer" trap, look toward healthy fats. Roasting vegetables or proteins in stable fats or using Organic Rapeseed Oil provides flavour without the inflammatory profile of industrial oils. 3. Embrace Nutrient-Dense Staples The best way to fight obesity is to ensure meals are satiating. Incorporating high-protein, high-fibre staples like Quinoa, Red Lentils, or Organic Oats ensures that children stay fuller for longer, reducing the urge to reach for high-sugar snacks between meals. The Whole Food Earth Perspective: Food as an Insurance Policy The Sky News report is a wake-up call for the UK's food system. However, we shouldn't wait for government legislation to improve our children’s health. By choosing single-ingredient, non-UPF staples, you are creating a "nutritional insurance policy" for your family. Whether it’s a teaspoon of Green Kale Powder powder in a morning smoothie or a batch of home-baked snacks made with Wholemeal Spelt Flour, every small change helps move the needle away from industrial processing and back toward the earth. Are you ready to join the revolution? Explore our Stock & Prep range to find the organic staples you need to build a high-integrity kitchen that goes far beyond the school canteen.

We’ve been conditioned to shop in a very specific, and frankly stressful, way. We wait until the fridge is empty, dash to a giant supermarket, and wander the aisles under fluorescent lights, picking up small, plastic-wrapped portions of food that barely last the week. It’s a "tacky" cycle of convenience that often leads to food waste and a reliance on Ultra-Processed Foods (UPF). At Whole Food Earth, we want to introduce you to a better way: the Perpetual Pantry. By stocking your kitchen with high-integrity, shelf-stable ingredients, you aren’t just "prepping"—you’re ensuring that your family always has access to high nutritional density and honest, Non-UPF fuel, no matter how busy life gets. The Foundations of an Easy-to-Store Kitchen The secret to a resilient kitchen is choosing "dry" goods that offer a long shelf life without the need for industrial preservatives. Here are the staples every clean-label pantry should have in abundance. 1. The Ancient Grains: Oats, Rice, and Millet Grains are the ultimate "store and forget" food. When kept in a cool, dark place in airtight containers, they can maintain their integrity for a year or more. Organic Jumbo Porridge Oats: Unlike processed instant sachets, jumbo oats are a whole-food powerhouse. They are a gut health hero, providing the slow-release energy and beta-glucan fibre your body needs. Organic Long Grain White Rice: A versatile base for any meal. It’s naturally gluten-free and far superior to "quick-cook" pouches that are often coated in industrial oils. Organic Millet: A forgotten gem of the British pantry. It’s easy to store, quick to cook, and offers a unique mineral profile that adds nutritional density to your weekly rotation. 2. The Protein Powerhouses: Dried Chickpeas and Lentils Don't clutter your cupboards with heavy tins filled with "tacky" salt brines and firming agents. Dried Chickpeas: These are a masterclass in value. They take up half the space of tinned versions and, once soaked and boiled, offer a much better texture for Spinach Chickpea Salads or homemade hummus. Red Split Lentils: These are the ultimate "emergency" food because they require no soaking. They cook in 20 minutes, making them perfect for a last-minute Lentil Stew with Potatoes. 3. The Nutrient Boosters: Seeds and Powders Just because a food is "shelf-stable" doesn't mean it should be bland. Pumpkin and Black Sesame Seeds: These tiny seeds are packed with zinc, magnesium, and healthy fats. They stay fresh for months and can be used to add a gourmet, nutty crunch to any Non-UPF meal. Superfood Powders (Maca, Baobab, Cacao): These are the ultimate "space-savers." A single bag of Organic Baobab provides weeks of Vitamin C and prebiotic fibre without the need for a fridge full of fruit. How to Store for Maximum Integrity To keep your clean-label pantry at its peak, follow the "Golden Rules" of storage: Airtight is Essential: Once you open our bulk bags, transfer the contents to glass jars or airtight containers. This prevents moisture from getting in and preserves the aromatic oils in your seeds and spices. Cool and Dark: Heat and light are the enemies of nutritional density. Store your oils (like Pumpkin Seed Oil) and seeds away from the oven or direct sunlight. Label Your Lids: It’s easy to forget when you bought that 5kg bag of oats. A simple piece of masking tape with the date ensures you’re always using the freshest stock first. Why a Well-Stocked Pantry is Better for You A kitchen full of Easy-to-Store Foods is a kitchen that is "Non-UPF by default." When you have the raw ingredients on hand, you aren't tempted by "tacky" takeaways or processed ready-meals. You are in control of the salt, the fat, and the quality of the grain. The Kent Warehouse Advantage: Building a "Perpetual Pantry" shouldn't break the bank. Join The Club—our private UK wholesale community—to source your bulk staples at prices up to 55% off. We’re a small, independent team based in Kent, who want to make pantry staples more affordable for everyone.

The modern British supermarket can feel a bit overwhelming. If you walk down almost any aisle, you’ll find plenty of brightly packaged items that often look like food but are missing the real, simple ingredients your body actually needs. From "healthy" snack bars to quick microwave pouches, many of these are what we call Ultra-Processed Foods (UPF)—factory-made mixtures designed for a long shelf life rather than your long-term health. At Whole Food Earth, we believe in a return to integrity. Our mission is to help you bridge the gap from soil to spoon, replacing industrial "nasties" with honest, nutrient-dense ingredients. Ditching UPFs isn’t just a trend; it’s a vital move for your gut health and daily vitality. What Exactly is UPF—and Why Should We Care? Ultra-processed foods aren't just "processed" in the way that frozen peas or butter are. They are what scientists often call "Group 4" foods. Essentially, these are products made using ingredients you simply wouldn’t find in a normal home kitchen, such as emulsifiers, humectants, "natural" flavourings, and industrial fats. Why UPFs are Bad for the Modern Kitchen Ultra-Processed Foods are designed for "shelf-life," not "your life." They use gums to mimic the texture of fat and "natural" flavourings to mimic the taste of real ingredients. This makes them "hyper-palatable," meaning you eat more than you need without getting the actual vitamins and minerals your body is looking for. By returning to wholefood ingredients, you are ensuring that every calorie is "hard-working"—packed with the iron, magnesium, and fibre that industrial processing leaves behind. Why is it better to choose real food? Natural Satisfaction: Factory-made mixtures are often designed to be "moreish," making it easy to eat more than you need. Real food helps your body recognise when it's actually full. Gut Health Support: Many industrial additives can be tough on the digestive system. Wholefoods support a diverse and thriving microbiome. Genuine Nutrition: Real ingredients are packed with the fibre and minerals that processing often strips away. Start Your Non-UPF Journey Today You don’t need to be a chef to eat well. You just need a pantry full of integrity. Start by swapping one thing—perhaps your morning cereal for Organic Oats—and feel the difference in your energy levels. Cooking from scratch isn't a chore; it’s an act of rebellion against a "tacky" food system. Building a Meal: 3 Kitchen Essentials To actually cook a meal at home, you need the "Big Three." These are the foundations of a Non-UPF lifestyle: 1. The Breakfast King: Porridge Oats Most "tacky" cereals are essentially "pre-digested" by industrial rollers and coated in sugar. By switching to Organic Jumbo Oats, you’re getting the full, unadulterated grain. It’s a masterclass in nutritional density that keeps you full until lunch and feeds your microbiome the complex fibre it needs for optimal gut health. 2. The Dinner Foundations: Rice, Lentils & Pasta A "quick fix" pasta sauce or a packet of seasoned rice is often a chemical cocktail. Instead, keep a clean-label pantry stocked with: Organic White Rice: Perfect for a simple side of White Rice with Peas and Carrots. Red Split Lentils: The ultimate base for a Lentil Stew with Potatoes. They cook in 20 minutes and add a creamy, gourmet texture without any industrial thickeners. Organic Chickpeas: Essential for a Spinach Chickpea Salad or a homemade hummus that actually tastes like food. 3. The Baker’s Secret: Proper Flour & Seeds If your supermarket bread has 20 ingredients, it’s not bread—it’s a "bread-like" industrial product. Making your own loaf or Biscuits using Organic Strong Flour and real butter is the ultimate way to ditch the "nasties." Add a handful of Pumpkin Seeds or Sunflower Seeds for a crunch that is strictly Non-UPF. Building Your Non-UPF Clean-Label Pantry The secret to moving away from overly processed options isn't about being perfect—it’s about being prepared. When your clean-label pantry is stocked with high-integrity staples, cooking at home becomes an easy, rewarding habit. 1. The Foundation: Grains and Pulses Instead of a microwave rice pouch (which often contains hidden sunflower oils), try the real thing. Organic Millet: A fantastic, gluten-free grain that is incredibly versatile for porridge or savoury sides. Green Lentils, Red Lentils & Butter Beans: These are the "Non-UPF" champions. By making a Lentil Stew with Potatoes or a Butter Bean Vindaloo from scratch, you get maximum nutritional density without any hidden thickeners. Chickpeas: a great source of plant-based protein. 2. The Functional Boosters: Specialty Powders If you’ve been using "tacky" protein shakes or flavoured syrups, consider a more honest upgrade. Organic Camu Camu & Acerola Cherry: A brilliant, wholefood way to boost your Vitamin C. Organic Natural Cacao (10-12%): Pure, unadulterated chocolate flavour without the soy lecithin or artificial vanillin found in many shop-bought cocoas. 3. The Gourmet Finish: Seeds and Oils Black Sesame Seeds: These aren't just for decoration; they are mineral-rich powerhouses that add a lovely, nutty crunch to your meals. Pumpkin Seed Oil: A single-ingredient oil that is a world apart from industrial vegetable oil blends. How to Start: Soil to Spoon in 3 Easy Steps Check the Ingredients: A good rule of thumb is that if a label has more than five ingredients—or things you wouldn’t recognise in a kitchen cupboard—it’s likely a UPF. Cook in Batches: Spend a little time on a Sunday boiling a batch of organic chickpeas or millet. These become the base for a Spinach Chickpea Salad or a quick stir-fry during the week. Prioritise Quality: Invest in raw, whole ingredients. When the quality is this high, you don’t need artificial "flavour enhancers" to make a meal taste great. The UPF vs. The Real: Making the Switch Ditching UPFs doesn’t mean living on air; it means swapping industrial "confections" for the real thing. Here is how the most familiar products in your cupboard compare: The UPF Version The High-Integrity Swap Why it Matters Instant Porridge Sachets Organic Jumbo Porridge Oats No "natural" flavourings or fine-milled dust; just slow-release energy. Microwave Rice Pouches Organic Long Grain White Rice No industrial seed oils or anti-caking agents; just pure grain. Supermarket Pre-Sliced Bread Organic Strong Bread Flour No "flour treatment agents" or emulsifiers; just flour, water, and yeast. Tinned "Salad" Beans Organic Dried Chickpeas No firming agents or sugary brines; just pure plant protein. The Home Cook Advantage Cooking at home isn't about being a professional chef; it’s about taking back control of what goes into your body. When you take a handful of Organic Black Maca Powder or a jar of raw nuts and turn them into a snack or a meal, you’re choosing nutritional density over industrial convenience. Your body—and your gut—will certainly feel the difference. Straight from the Kent Warehouse: Real food shouldn't be a luxury. Join The Club—our private UK wholesale community—to access our entire range of Non-UPF staples at prices up to 55% off. We’re a small, independent team based in Kent. We don't "harvest data"; we just provide a private space for our members so we can offer lower prices.