Espresso Meets EVOO: The Olive Oil Coffee Trend Explained

A Golden Ripple on the Espresso Cup

In spring 2023, Starbucks launched its Oleato line at its Milan flagship, and the combination of coffee and olive oil became a global talking point almost overnight. The New York Times, The Guardian, and Forbes all ran reviews in quick succession; the hashtag #oliveoilcoffee surpassed millions of posts on social media. Yet the pairing itself is far from new. In parts of Ethiopia, blending butter or oil into coffee has been practiced for centuries, and in Sicily, the custom of adding a small measure of quality EVOO to an espresso has long been a quiet regional tradition.

The key variable is quantity. A single serving — whether a latte or an Einspänner — typically calls for just 5–15 ml, or one to two teaspoons, of extra virgin olive oil. That small measure produces a surprisingly significant change in texture and aroma. When the oil meets the espresso's crema, a fine emulsion forms, softening the mouthfeel considerably. The olive's characteristic notes — green grass, ripe fruit, white pepper — settle in as an aftertaste behind the coffee's bitterness, rather than competing with it upfront.

Why This Trend, Why Now

According to a 2024 report by Euromonitor International, the fat-infused beverage category — drinks incorporating premium plant or animal fats — recorded double-digit growth in the North American and Western European café markets between 2022 and 2024. Butter coffee (popularised as Bulletproof Coffee) opened the category; EVOO coffee has emerged as its successor. Where butter coffee carries the heavier body associated with animal fat, EVOO coffee differentiates itself through a lighter plant-based texture and a more layered aromatic profile.

The shift is equally visible in specialty cafés in London, New York, and beyond, where EVOO drizzle options began appearing on menus in the latter half of 2024. The Einspänner format — Viennese-style espresso topped with whipped cream — has proven a particularly receptive canvas: the butterfat in the cream and the oil interact to create a distinct double-layer flavour that reads as both indulgent and fresh.

Cultivar Determines the Cup — A Pairing Guide

The success of an EVOO coffee depends heavily on which cultivar is used. Each variety brings a different flavour profile, and the same espresso base will produce a completely different experience depending on the choice.

Picual carries intense green tomato and grass aromas alongside a firm peppery finish. It pairs well with dark-roast espresso or ristretto, where the coffee's own bitterness is strong enough to meet the oil on equal terms. With its relatively high polyphenol content, Picual makes a statement — the right choice when a contrast pairing is the goal.

Hojiblanca is characterised by ripe almond and apple notes. Its bright, slightly sweet aromatic profile works with light or medium roasts and with cold-brew lattes. The variety's gentler texture allows it to integrate naturally into milk-based drinks — a harmony pairing rather than a contrast.

Sibarita offers delicate hints of butter, banana, and hazelnut with minimal intensity. It is exceptionally well suited to cream-topped drinks like Einspänner, or to oat-milk lattes where a mild sweetness is already present. For anyone trying EVOO coffee for the first time, Sibarita is the most approachable starting point.

According to data from ASOLIVA, the Spanish Olive Oil Industry Association, extra virgin grade requires acidity below 0.8% and no organoleptic defects. In a coffee context, a lower-acidity, fresher EVOO is reported to leave a cleaner finish without off-notes that could clash with the roast character.

Making It at Home

Preparing an EVOO coffee at home is more straightforward than it might sound. Sequence and temperature are what matter most.

Start by pulling a 30–40 ml espresso using a machine or moka pot. Drip coffee is too dilute for the contrast effect to register clearly; a concentrated extraction is essential.

Add the olive oil last, after the drink is otherwise finished. If the recipe includes steamed milk or whipped cream, layer those first, then drizzle the oil over the top. This preserves the visual layering and keeps the aromatic compounds at the surface where they reach the nose first. Begin with 5–10 ml and adjust to preference.

Use oil that is fresh. As EVOO oxidises over time its aromatic complexity diminishes, and it is that complexity that makes the pairing interesting. International Olive Council (IOC) guidelines state that unopened EVOO should be stored in a cool, light-protected environment to maintain quality; once opened, using it within two to three months is advisable.

For an unsweetened version, the oil alone is sufficient. If sweetness is preferred, half a teaspoon of honey bridges EVOO and espresso particularly well. A light dusting of cinnamon introduces a Middle Eastern inflection that suits the combination.

Beyond the Menu — What Is Changing in Cafés

Within the global barista community, EVOO coffee is increasingly being treated not as a passing trend but as a new ingredient vocabulary. Baristas affiliated with the Specialty Coffee Association (SCA) in London demonstrated olive oil–based coffee recipes at a 2024 European coffee event, and efforts are underway to map cultivar tasting notes onto the established Coffee Taster's Flavor Wheel.

In specialty markets more broadly, the conversation has moved beyond a simple oil add-on. Cafés have begun listing specific origin and cultivar information for their EVOO selections — much as a wine list details producer and vintage. Collaborations between olive oil producers and roasteries are being explored, and the prospect of a formal olive oil list sitting alongside a coffee menu no longer seems far-fetched.

When coffee — with its own terroir story of variety, altitude, and harvest year — meets an olive oil defined by the same set of variables, the two products begin to share a narrative in the same cup. That golden drizzle is less an additive than an expanding vocabulary for what a cup of coffee can express.