Every olive variety we work with in our London studio – how to tell them apart, when they are in season and how to make them last.
Strip any leaves that will sit below the waterline, then recut the stems on an angle. Use clean water with flower food and keep away from ripening fruit and other ethylene sources. Olive foliage is hardy and tolerates dry handling well, but recutting extends its life.
10–14 days
available all year.
Hand-tied bouquets from our studio – same day across London.
Shop bouquets