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Homepage hero — caviar, olive oil and honey
From the Source to Your Table
From the Source to Your Table

Caviar from Saxony-Anhalt. Olive oil cold-pressed within 24 hours of harvest. Honey from the pine forests of Sparta. Each product chosen because nothing else would do.

The Fine Source

From the Source to Your Table

Caviar from Saxony-Anhalt. Olive oil cold-pressed within 24 hours of harvest. Honey from the pine forests of Sparta. Each product chosen because nothing else would do.

Our Story
Our selection has been featured on

“Nikkitas offers a transformative experience to ancient lands, through family farmed produce, transparency and exceptional taste.”

Tatler

“If you can't make it abroad this year, Nikkitas is the next best thing to a Greek escape.”

Vanity Fair

“Striking oil. Each bottle of this handsome oil has a seriously Spartan backstory.”

The Gentleman's Journal

“Their respect of ancestral craftsmanship and responsible harvesting produces unique delicacies.”

Country Living

“Attilus Caviar has distinguished itself through a dedication to extraordinary quality.”

LUXlife Magazine

“Completely sustainable and fully traceable caviar for gourmet chefs and connoisseurs.”

Tempus Magazine

“Attilus Caviar has cemented its reputation for raising the finest sturgeon in the world.”

Luxury Briefing
73% of extra virgin olive oil isn’t.1UC Davis Olive Center, 201073% of top-selling imported EVOO brands failed IOC sensory standards (2010 study). Filippo Berio and Bertolli later settled class-action lawsuits. Adulteration rates are corroborated by European Parliament reports (2013) and ongoing enforcement investigations.Source
29% of European caviar violates trade regulations.2Leibniz Institute, Current Biology, 202329% of caviar tested across Europe violated CITES regulations. 10% contained no fish eggs at all.Source
We started The Fine Source because someone had to check.

The Fine Source · Founded 2026

Picked at dawn. Pressed by noon. On your table within days.
Nikkitas Family · Sparta, Greece

Picked at dawn. Pressed by noon. On your table within days.

Koroneiki for smoothness. Athinolia for its rare polyphenol richness. Koutsourolia for aromatic depth. Three varieties, one estate, cold-pressed within 24 hours. 700mg of polyphenols per kilo.

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Buttery. Clean. No metallic finish. That's what patience tastes like.
Attilus · Saxony-Anhalt, Germany

Buttery. Clean. No metallic finish. That's what patience tastes like.

Attilus raises sturgeon for 6 to 9 years in filtered spring water, while most farms rush to 3 or 4. Wild sturgeon are nearly extinct, with 26 of 27 species now endangered. This is caviar done right: entirely farm-raised, no wild stocks, no shortcuts.

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Our Philosophy

We do the work so you don't have to.

We visit every producer in person, taste everything they make, and select only what we'd serve at our own table. Direct from the people who make it. No middlemen, no inflated margins.

Every product is traceable to its source. If we can't verify the origin, the method, and the quality, it doesn't make the cut.

Our Story
Nikkitas
Attilus
La Cà dal Nôn
Raw Honey & Olive Oil

Nikkitas

Sparta, Greece

Born & raised in the land of Sparta, Peloponnese, Greece. The Nikkitas family has cultivated olive groves and maintained beehives for five generations.

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Sustainable Caviar

Attilus

Saxony-Anhalt, Germany

Attilus is pioneering sustainable caviar production in Europe, combining traditional expertise with modern ethical farming practices.

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Traditional Balsamic Vinegar PDO

La Cà dal Nôn

Vignola, Modena, Italy

Five generations of balsamic tradition since 1883. Organic Trebbiano, Lambrusco, and Pignoletto grapes aged in barrels of oak, chestnut, cherry, mulberry, and juniper.

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