Olive Oil Coffee: What Is It, How to Make It, and Does It Work?

Olive oil coffee sounds like a gimmick. But after Starbucks launched its Oleato line globally in 2023 — and café culture in the Middle East and Italy had been doing it for decades — it became clear this isn’t just a trend. The combination of high-quality extra virgin olive oil and espresso creates something genuinely surprising: a silky, rich drink with a flavor that’s hard to describe until you’ve tried it.

This guide covers what olive oil coffee actually is, what it tastes like, the science (and history) behind it, how to make the Starbucks Oleato at home, and whether it’s worth adding to your home espresso routine.

What Is Olive Oil Coffee?

Olive oil coffee is exactly what it sounds like: espresso (or strong coffee) with a small amount of extra virgin olive oil added. The oil is either stirred directly into the shot, blended with steamed milk, or used to infuse flavor into the drink.

Oleato is Starbucks’ branded name for its olive oil coffee drinks — the word comes from Italian olea (olive). Starbucks launched Oleato in Italy in January 2023, then expanded it globally throughout 2023–2024.

The concept isn’t new. In parts of the Middle East and North Africa, adding fat to coffee (including butter, ghee, or olive oil) has been practiced for centuries. Traditional Ethiopian and Yemeni coffee preparations sometimes include spiced butter or oil. The modern specialty coffee version is simply a more refined take on that tradition.

The Starbucks Oleato Drinks

Starbucks introduced several Oleato beverages:

• Oleato Caffè Latte — espresso + Partanna extra virgin olive oil + oat milk
• Oleato Iced Shaken Espresso — espresso + oat milk + olive oil, shaken over ice
• Oleato Golden Foam Cold Brew — cold brew topped with an olive oil cold foam
• Oleato Cortado — ristretto shots + olive oil + warm oat milk

The Starbucks version uses specifically sourced Partanna olive oil blended with the espresso before steaming or serving.

What Does Olive Oil Coffee Taste Like?

The flavor is difficult to predict without tasting it. Most people are surprised — expecting it to taste greasy or unpleasant, but finding something quite different.

Texture: The most notable difference is mouthfeel. Olive oil gives the drink a silky, coating texture that’s richer than a standard latte. It’s similar to the way adding butter to a sauce changes its body.

Flavor: Good extra virgin olive oil has fruity, grassy, and slightly peppery notes that actually complement espresso well. The bitterness of both olive oil and coffee interact in a way that reduces the perception of harshness in both. Many people describe the combination as “smoother” than black espresso.

What it doesn’t taste like: An oily salad dressing or cooking oil. Low-quality olive oil (or too much of it) can be unpleasant, but the right amount of good EVOO mostly adds silkiness rather than an oily flavor.

The divisive part: Some people love it; some find the fat/coffee combination off-putting. It’s a genuinely polarizing drink — if you’re curious, try it once before forming an opinion based on descriptions.

Why Does Olive Oil Work in Coffee?

The science is interesting. Espresso itself contains oils and emulsified compounds — the golden crema on top of a well-pulled shot is essentially a coffee oil emulsion. Adding olive oil extends this emulsification.

Olive oil is rich in polyphenols (particularly oleocanthal and oleuropein), which are compounds with anti-inflammatory properties. Coffee is also rich in polyphenols. There’s early-stage research suggesting this combination may enhance the absorption of certain nutrients, but the evidence is preliminary — don’t treat olive oil coffee as a health supplement.

What is more established: the fat in olive oil slows caffeine absorption slightly, which some people find produces a smoother, longer-lasting energy curve without the sharp spike of black espresso. This is the same principle behind bulletproof coffee (butter + coffee), which became a phenomenon in the 2010s.

How to Make Olive Oil Coffee at Home

Making olive oil coffee at home is simpler than the Starbucks version suggests. The key is using quality extra virgin olive oil — this is not the place for generic “light” olive oil or refined cooking oil.

What Olive Oil to Use

Use a high-quality extra virgin olive oil with a fresh, fruity flavor. Look for:

• Cold-pressed, single-origin EVOO
• Harvest date (within 12–18 months, not just “best by”)
• Fruity or grassy aroma when you open the bottle
• A mild peppery finish

Brands that work well: Partanna (what Starbucks uses), Kirkland Organic EVOO (Costco), California Olive Ranch, or any fresh-tasting single-origin EVOO from an Italian, Greek, or Californian producer.

What to avoid: Light olive oil, refined olive oil, generic supermarket blends, or any oil with a flat or rancid smell.

Classic Olive Oil Espresso (The Simple Version)

This is the most direct approach: olive oil stirred directly into espresso.

Ingredients:

• 2 shots espresso (a double shot)
• 1 teaspoon extra virgin olive oil

Method:

1. Pull a double shot of espresso into a small cup.
2. Add 1 teaspoon of EVOO to the hot shot.
3. Stir vigorously for 10–15 seconds, or use a milk frother to emulsify.
4. Drink immediately while hot.

The key is emulsification — you want the oil to integrate with the espresso rather than float on top. A small whisk or handheld frother works better than a spoon.

Taste notes: This version is the most intense. The olive oil flavor is prominent and the texture is noticeably silky. Start with ¾ teaspoon if you’re new to it.

Oleato-Style Latte

This is the closest home recreation of the Starbucks Oleato Caffè Latte.

Ingredients:

• 2 shots espresso
• 1 teaspoon extra virgin olive oil
• 6 oz oat milk (barista-style)
• Optional: 1 teaspoon honey

Method:

1. Pull two shots of espresso.
2. While the espresso is hot, add the olive oil and stir or use a frother to emulsify.
3. Steam the oat milk to 130–150°F (55–65°C).
4. Pour the steamed oat milk over the olive oil espresso base.
5. Add honey if desired.

Oat milk works exceptionally well here — its natural sweetness complements both the olive oil and the espresso without competing with either. Whole milk also works, but the flavor combination is slightly different.

Oleato Iced Coffee

Ingredients:

• 2 shots espresso
• 1 teaspoon extra virgin olive oil
• 6 oz cold oat milk
• Ice

Method:

1. Pull two shots of espresso.
2. Add olive oil to hot espresso and stir or blend to emulsify.
3. Let cool for 2 minutes, or cool quickly with a few ice cubes.
4. Fill a glass with ice.
5. Pour the olive oil espresso over ice, then add cold oat milk.
6. Stir and serve.

Alternatively: combine espresso, olive oil, and 2 oz of oat milk in a cocktail shaker with ice, shake vigorously, then strain over a fresh glass of ice and top with remaining cold oat milk. This produces the shaken texture Starbucks uses for its Oleato Iced Shaken Espresso.

Olive Oil Cold Foam (for Cold Brew)

This is the most technically interesting variation — olive oil whipped into a cold foam that sits on top of cold brew.

Ingredients:

• 2 teaspoons EVOO
• 2 oz cold oat milk creamer (or whole milk)
• Pinch of salt (optional — enhances the savory-sweet contrast)
• Cold brew to serve

Method:

1. Combine the olive oil, cold oat milk creamer, and salt in a small container.
2. Use a handheld frother on high speed for 20–30 seconds until a thick foam forms.
3. Pour cold brew into a glass over ice.
4. Spoon the olive oil foam on top.

The foam has a slightly savory, grassy quality that contrasts with the cold brew’s sweetness. It’s an unusual but genuinely interesting combination.

Tips for Making Olive Oil Coffee

Start small. One teaspoon per double shot is the right starting point. More oil doesn’t necessarily mean better flavor — it often means an overpowering greasiness that kills the coffee flavor.

Use it fresh. Don’t let olive oil coffee sit — the emulsion separates within a few minutes and the texture becomes unpleasant. Make it and drink it immediately.

Quality matters more here than in cooking. Because the olive oil flavor is unmasked by heat (unlike cooking, where flavors mellow), a flat or rancid oil will be very noticeable. Use the best EVOO you have.

Temperature affects texture. The oil emulsifies better in hot drinks than cold ones. For iced versions, emulsifying in the hot espresso first (before cooling) is essential — adding cold oil to cold coffee produces separation.

Expect polarized reactions. If you serve this to people expecting a normal latte, some will be confused or displeased. It’s best offered as something new to try, not as a substitute for their usual coffee.

Is Olive Oil Coffee Healthy?

Proponents highlight:

• EVOO is one of the most studied healthy fats (Mediterranean diet research consistently shows cardiovascular benefits)
• Olive oil’s polyphenols are anti-inflammatory
• The fat content may moderate caffeine’s spike effect

Skeptics note:

• Adding a tablespoon of oil adds 120 calories and ~14g of fat — not insignificant if you drink multiple coffees per day
• The health claims around specific olive oil + coffee combinations are mostly marketing, not clinical evidence
• The same polyphenol benefits apply to eating olive oil in food

The honest answer: a small amount of quality EVOO in your coffee is unlikely to be harmful and may provide some of the same benefits as adding olive oil to food. But it’s not a superfood enhancement — it’s primarily a flavor and texture choice.

Olive Oil Coffee vs. Bulletproof Coffee

Both add fat to coffee. The key differences:

Bulletproof coffee is heavier and more filling — designed as a meal replacement. Olive oil coffee is more of a texture and flavor modifier than a nutritional intervention.

Frequently Asked Questions

What is olive oil coffee?
Olive oil coffee (also called Oleato) is espresso or coffee with a small amount of extra virgin olive oil added. The oil emulsifies with the espresso, creating a silky, rich texture and adding fruity, slightly peppery flavors. Starbucks popularized the concept globally with its Oleato line of drinks launched in 2023.

What does Starbucks Oleato taste like?
The Starbucks Oleato has a smooth, silky mouthfeel from the olive oil emulsion. The flavor is milder than you’d expect — the olive oil contributes richness and a mild fruity note but doesn’t taste like a salad dressing. Combined with oat milk, it’s creamy and slightly sweet, with the espresso flavor still clearly present.

How do you make olive oil coffee at home?
Pull a double shot of espresso, add 1 teaspoon of good extra virgin olive oil while it’s hot, and stir or froth vigorously to emulsify. Then pour over steamed oat milk or drink as-is. The key is using quality EVOO and emulsifying it properly so it integrates with the espresso rather than floating on top.

What type of olive oil should I use in coffee?
Use a fresh, high-quality extra virgin olive oil with a fruity flavor. Cold-pressed, single-origin EVOO with a recent harvest date is ideal. Avoid refined olive oil, “light” olive oil, or any oil that smells flat or rancid — off-flavors are much more noticeable in coffee than in cooking.

Is olive oil coffee good for you?
Extra virgin olive oil is a healthy fat associated with cardiovascular benefits in the context of a Mediterranean diet. Adding a teaspoon to coffee introduces about 120 calories and healthy monounsaturated fats. Whether it provides specific health benefits when combined with coffee (beyond what olive oil provides in food) is not well-established by research.

Related Guides

• Bulletproof Coffee Recipe — another fat-enriched coffee drink with butter and MCT oil
• Cold Brew Recipe — for making the cold brew base used in the olive oil cold foam variation
• How to Make Cold Foam — master cold foam before trying the olive oil version
• Espresso Ratio Guide — understanding espresso ratios for a better coffee base