Try-H-Go is an Egyptian olive-oil shop with a simple idea: fresh, honest oil, clearly labelled and delivered to your door.
Egypt has grown olives for thousands of years — from the spring-fed groves of Siwa to the rain-fed orchards of the Mediterranean coast. Yet fresh, genuine extra virgin olive oil can still be hard to find on the shelf, and even harder to trust.
Try-H-Go was started to change that. We select oil and olives from Egyptian growers and mills, check each batch, and pack it away from light and air so it reaches your kitchen tasting the way it did at the mill.
We are a small team, and we keep our promises small and specific: tell you what is in the bottle, where it comes from when we know it, and how to get the best out of it.
Four promises behind every bottle, tin and jar.
Olive oil is a fresh fruit juice and tastes best in the months after milling. We keep stock moving, pack in dark glass and tins, and show the harvest season on product pages where we have it.
No blends passed off as extra virgin and no vague labels. Each product says what it is and its size and — where known — its origin, variety and acidity, so you can choose with confidence.
Good oil is made in the details: picking at the right ripeness, milling quickly, extracting cold and storing it well. We look for producers who take the same care.
Olive trees take years of work before they give a harvest. We want fair, lasting relationships with the growers and mills we work with — good oil starts with them.
What happens between the olive tree and your table — and why each step matters for flavour.
Olives for oil are picked from early autumn. Greener, earlier fruit gives a peppery, grassy oil; riper fruit gives a softer, rounder one.
Picked olives start to lose their aroma quickly, so they are washed and crushed into a paste as soon as possible — ideally the same day.
The paste is mixed slowly and the oil is separated mechanically below 27°C. No heat and no solvents — that is what keeps the aroma and natural polyphenols.
The new oil rests so fine particles can settle. Each batch is then checked — free acidity first — before it is approved for bottling.
Light, heat and air are what age olive oil, so it goes into dark glass bottles and food-grade tins, sealed tight.
Orders are packed to travel safely and delivered across Egypt, and you pay in cash when your order arrives.
Olives grow in many parts of Egypt, each with its own climate and character. Here is a short guide to the best-known areas.
Western Desert · Matrouh
A desert depression near the Libyan border where olive and date groves are watered by natural springs. The local Siwi variety is used both for oil and as table olives, and the oasis is one of Egypt’s best-known olive areas.
El Arish & the coastal plain
Olives have long been a staple crop on the sandy plain around El Arish, much of it farmed by local families with little water. The area has a long tradition of pressing its own oil.
Mediterranean coast
West of Alexandria, winter rains feed rain-fed orchards of olives and figs, often planted in the wadis that run down to the sea — a traditional way of dry farming along this coast.
Beheira · Cairo–Alexandria desert road
Reclaimed desert land irrigated from groundwater, with large modern olive orchards — including oil varieties such as Koroneiki and Picual — planted along the desert road.
Suez Canal region
Newer farms on reclaimed sandy land around Ismailia grow olives for both oil and the table, mostly on drip irrigation, alongside the mango orchards the region is known for.
Lake Qarun basin
One of Egypt’s oldest olive areas: the Greek geographer Strabo described Fayoum’s olive trees some 2,000 years ago. Large-fruited Egyptian table-olive varieties such as Toffahi and Aggezi are traditionally grown in and around the region.
This is a general guide to olive-growing regions in Egypt, not a list of our suppliers. When we know where a product comes from, we show it on the product page.
Extra virgin is the top grade of olive oil under international standards. It is defined by how the oil is made and by laboratory and tasting tests — not by the colour of the label.
≤ 0.8%
The international limit for extra virgin. Low acidity is a sign of healthy fruit that was milled soon after picking.
< 27°C
“Cold extracted” or “cold pressed” means the oil was separated below 27°C, which protects its aroma and natural antioxidants.
100%
Made only by crushing the fruit and separating the oil — never refined, heated or chemically treated, and never cut with lower grades or seed oils.
0
A trained tasting panel confirms the oil is fruity and free of defects such as rancid, musty or vinegary notes.
Taste is part of the grade: a peppery tickle in the throat and a pleasant bitterness are signs of fresh, polyphenol-rich oil — not faults.
Heat, light and air are the enemies of fresh oil. A few simple habits keep it tasting its best.
Browse our oils, olives and gift boxes — or talk to us about supplying your business.