Peru / Criolla
Vallesur
Extra Virgin Olive Oil · 500ml
Strong fruity extra virgin olive oil from Peru’s rare Criolla olives.
- Cut grass and herbs
- Firm bitterness
- Peppery finish
Now £23.90
From Peru to the table
Extra virgin olive oil with real character.
Dandeleon brings together two distinct bottles: Vallesur, a bold Peruvian Criolla oil with green lift and pepper, and Desert Miracle, a softer organic Moroccan expression with ripe fruit and almond sweetness.
- Awards
- 6 international honours
- Chef Voices
- Led by Japanese kitchens
- Range
- 2 distinct expressions
The collection
Choose the bottle that fits the meal.
Vallesur brings green intensity, bitter lift, and a peppery finish. Desert Miracle is rounder, gentler, and easy to reach for every day.
Morocco / Organic
Desert Miracle
Organic Ultra-Premium Extra Virgin Olive Oil · 500ml
Organic Moroccan ultra-premium olive oil with ripe fruit, almond sweetness, and a soft pepper finish.
- Ripe fruit
- Almond sweetness
- Smooth finish
Now £17.90
Independent recognition
Praised by judges, remembered by chefs.
The strongest proof is specific: how the oil tastes, where it works, and why experienced kitchens keep reaching for it.
United Kingdom
London International Olive Oil Competition
Gold
2022
OLV
Argentina
OLVINUS
Grand Prestige Gold
2022
ARG
Argentina
ArgOliva
No. 1 / Strong Green Fruity Bitter Spicy
Japan
JOOTA Awards
Chef's Award + Excellence Prize
“Vallesur has a rich aroma and a strong personality. In service it behaves more like a seasoning than a generic kitchen oil.”
Kenma Hyodo
Executive Chef, L'Orchidee Blanche, Japan
“The bitterness is firm, the aroma is high, and the body is full, yet it stays mild enough to work with white fish or even fresh-cheese ice cream.”
Tomoki Kubotsu
Owner-chef, Ristorante Kubotsu, Japan
“The aroma is refreshing and the taste is robust, but still versatile enough for salads, Japanese dishes, and simple finishing at the table.”
Hiroyuki Sakai
Iron Chef, La Rochelle, Japan
Origin & craft
Flavour starts in the fruit, not the packaging.
Vallesur is shaped by Peru, rare Criolla olives, careful harvest timing, and a mill that preserves freshness, bitterness, and pepper.
Dandeleon pays attention to what the oil actually does at the table. That means choosing bottles with a clear sense of place, a distinct finish, and the kind of structure cooks notice immediately.
Explore origin & craft
Journal
Notes on flavour, buying, and the kitchen.
A focused journal on olive oil tasting, origin, pairings, and what makes a bottle worth understanding before you pour.
Pairing / Vegan
A Guide to Pairing Olive Oil with Vegan Dishes
How to match olive oil intensity and style with vegetables, pulses, grains, and plant-led cooking.
Origin / Peru
A Journey Through Peru's Olive Oil Regions
How Peru’s climate, fruit, and flavour profile give olive oil a distinctive identity at the table.
Buying guide / Kitchen use
Cold Pressed Olive Oil: Why It Belongs in Every British Kitchen
A practical look at why cold pressed olive oil earns a place in everyday UK cooking when quality, finish, and versatility matter.
Top questions
A few practical answers before you buy.
The full FAQ covers storage, flavour, trade, and ordering. These are the questions most people ask first.
What does Vallesur taste like?
Vallesur is bold and green, with herbaceous lift, a firm bitterness, and a peppery finish from Peru’s rare Criolla olives.
How is Desert Miracle different from Vallesur?
Desert Miracle is softer and rounder, with ripe fruit, almond notes, and a gentler finish. Vallesur is the more vivid and assertive oil of the two.
Are these oils only for finishing?
No. They are excellent for finishing, dressings, vegetables, fish, and warm cooking. Use Vallesur when you want more lift and bite, and Desert Miracle when you want a rounder profile.
Bring a bottle home
Shop the oils or ask for a recommendation.
Order direct from the Dandeleon shop, or get in touch if you want help choosing between Vallesur and Desert Miracle.