From left: FOLI Extra Virgin Olive Oil, Chilli Infused Olive Oil and Mature Balsamic Vinegar, presented in distinctive coloured bottles designed to fit neatly together.
Beautifully designed bottles, a chilli oil with an unexpected appearance and an enjoyable balsamic vinegar make FOLI’s collection a welcome addition to the kitchen. We tried three products that bring colour, character and practical appeal to the table.
G ood kitchen design earns its place through everyday use, and FOLI’s bottles make an immediate impression. The three products sent to Taste London—Extra Virgin Olive Oil, Chilli Infused Olive Oil and Mature Balsamic Vinegar—arrive in green, coral and burgundy glass bottles whose sculpted shapes sit neatly together.
What we particularly like is their compact arrangement. Small and tidy, the bottles keep everything together without taking up too much worktop space. Their bold colours and clean lettering make them attractive enough to leave on display, while their reusable glass construction gives them appeal beyond the final pour. These are bottles we would happily keep in the kitchen.
The Extra Virgin Olive Oil provides the collection’s foundation. Made from Spanish Picuda olives, it comes from the Córdoba region of Andalusia. FOLI describes its character as fruity, with gentle bitterness and a peppery finish, and suggests using it for everyday cooking or as a finishing drizzle over vegetables, salads and soups.
My favourite, however, is the Chilli Infused Olive Oil. The coral bottle hints at warmth, and I expected the oil itself to have a reddish colour. Instead, it looks much like ordinary olive oil when poured. The surprise comes with the taste: the chilli is unmistakable.
That difference between appearance and flavour makes it particularly memorable. There is no need for a red tint to announce its character; the heat speaks for itself. The bottle identifies extra virgin olive oil and natural chilli extract, giving a straightforward explanation of what is inside. For anyone who enjoys a spicy finishing touch, this is the one that caught my attention most.
I also enjoyed the Mature Balsamic Vinegar. Presented in the burgundy bottle, it completes the trio with a different flavour direction. Produced in Modena, Italy, it is made from cooked grape must and wine vinegar, without added caramel, colourings or preservatives. FOLI describes a naturally sweet, rounded profile and recommends it with salads, grilled vegetables and cheeses.
Together, the products offer a pleasing combination of kitchen usefulness and thoughtful presentation. The design encourages you to keep them close at hand, and the compact shapes make that easy. For us, the chilli oil is the standout, with the balsamic another welcome discovery.
EDITOR’S NOTE
The bottle design is excellent: compact, neat and attractive, with all three fitting together without crowding the kitchen. I would happily keep them for reuse. My favourite is the chilli oil—it looks like ordinary olive oil, yet delivers a definite chilli kick. I expected a red oil, which made the first taste a lovely surprise. I also particularly enjoyed the balsamic vinegar.
