Ignite Pizzeria has expanded from the pizza oven to the pantry with a new premium extra virgin olive oil collection created in partnership with Gaia Oliva.
Known for their 96-hour rested stone-fired pizza dough, the Vancouver-based restaurant brand is now offering oils pressed from early-harvest olive varieties grown on the Aegean coast of Turkey.
Each oil is cold-pressed within hours of harvest to preserve aroma and flavour. The collection includes a Classic Extra Virgin alongside three infused varieties: Tangerine, Lemon, and Jalapeño. Sizes range from 250ml bottles of the co-pressed flavoured oils to a 500ml premium blend and a 3L everyday option designed for home use. All are packaged in recyclable glass bottles.
The first online release sold out within days, with a restock scheduled for late fall 2025 through Toast for delivery and pickup. The products are currently available exclusively at Ignite Pizzeria Yaletown.
The collaboration with Gaia Oliva reflects both companies’ focus on quality and sustainable practices. The oils are rich in polyphenols, naturally antioxidant-rich, and versatile for use with pizza, pasta, seafood, grilled meats, or fresh bread.
Founded in Vancouver in 2017, Ignite Pizzeria has four locations across the Lower Mainland. Gaia Oliva, based on the Aegean coast of Turkey, is known for producing small-batch oils from sustainably farmed Arbequina olives.
