A coffee with Ida

Hi Ida, welcome to the Lepelclub journal! Let’s start stirring! Could you tell us a little more about yourself? 

Thank you so much for the warm welcome! I’ve been reading Lepelclub interviews for a long time, so I feel honored to be featured here!

My name is Ida, I’m 27 and the founder of Oolio (@getoolio). A small-batch olive oil brand made from our groves in Sicily. When I’m not working on the brand, you’ll usually find me hosting a dinner party, working in my vegetable garden, obsessing over a floor plan (I’m never not in the middle of a home renovation) and if the sun’s out, you’ll probably find me on the beach in Malibu!

Where did you grow up and where do you reside now?

I grew up in Copenhagen, Denmark, which is still one of my absolute favorite places in the world: coastal, calm, filled with beautiful design and even better pastries.

A few years ago, I moved to sunny Los Angeles, and now I live there full-time with my fiancé, Christian. The contrast between the two couldn’t be bigger but honestly, I feel really lucky to call both places home. I usually get to spend parts of the summer back in Copenhagen and in Southern Europe, especially Sicily, where our olive oil is made so I somehow get the best mix of everything: culture, nature, sunshine, and really good food.

What does an average day look like for you?

No two days are ever really the same, but I do try to build in some structure. I’m not a big morning person, so I’ve learned to embrace slower starts. I usually wake up, make a cup of coffee, and head out for a walk with Christian through our neighborhood. It’s one of my favorite rituals. We’re both usually quite busy, so it’s a really nice way to connect and ease into the day together.

Once I get back, it’s usually a mix of Zoom calls (our team is remote), planning out collaborations, content, packaging, whatever needs my attention that day. We’re still in the early phases of the business, so I wear a lot of hats and no day looks quite the same.

Later in the day, I usually carve out time to cook or create something. I’m always testing new things in the kitchen. It's my favorite way to unwind and feel creative again after a day at the laptop.

What inspired you to start Oolio?

Growing up in Scandinavia, I was used to ingredients having provenance. Even something as simple as flour came from local farmers who made it with care and that connection to where your food came from was just part of everyday life.

When I moved to the U.S., especially with olive oil, that feeling was missing. Most bottles had no harvest date, no clear origin, and no real sense of who made it. The more I learned, the more I saw how common mislabeling and fraud really were.

In Sicily, it’s the opposite. Early harvest, high-polyphenol oil made with organic practices is just how it’s done, passed down through generations, made together, and shared at the table.

I started Oolio to bring that spirit to life. Real high quality extra virgin olive oil, made the right way, fun (not fussy) and with a fresh, joyful energy. Something colorful, vibrant, and rooted in quality, care, and community.

What’s your favorite way to use Oolio?

I’ll happily drench almost anything in it, intentionally! But a few of my favorite (maybe surprising) ways are: taking an olive oil + lemon shot every morning. It’s amazing for digestion, skin, and blood sugar, drizzling it over thick yogurt with sea salt, and making super simple homemade dressings with lemon and herbs (store-bought ones are banned in my fridge).

It’s also so good on popcorn. And if you haven’t tried vanilla ice cream topped with Oolio and flaky salt… you’re in for a treat!

Who is Gero and how did you meet?

Gero is the incredible farmer we work with in Sicily. His family has been taking care of their olive groves for four generations, and you can feel that love in everything he does. We connected when I was deep in my olive oil research phase: sampling oils, visiting farms, and searching for the right partner. 

From the moment we met, I knew it was right. We’re so aligned in how we see things: using organic practices, minimizing waste, and honoring the land rather than rushing it.

He’s not only our partner but also someone I’ve learned so much from. Not just about olive oil, but also about patience, tradition, and integrity. I feel so grateful to be building this together with someone who cares this deeply. It makes all the difference & you can truly taste it! 

We love the cookbook section! How do you perfect recipes before releasing?

Thank you! I usually test everything at home. Most often by inviting friends over and seeing what they actually reach for. I like recipes that are simple, easy, and feel good to make. Some I’ve been cooking for years, others come together more spontaneously but they always have to pass the dinner party test first!

And our favorite question here at the Lepelclub, how do you take your coffee?

I love this question! In LA, I’m usually ordering an oat milk cappuccino or iced, depending on the weather. I know oat milk gets a bad rap, but it’s my guilty pleasure!

When I’m in Italy, though, I switch to an espresso with a lemon twist. You just twist the peel over the top like a martini. It sounds fancy (and maybe a little weird), but it cuts the bitterness and smells amazing. Highly recommend trying it!