Health
Benefits
Pure Organic
Extra Virgin Olive Oil
Extra virgin olive oil is already the highest ranking of olive oil.
So why is our Extra Virgin Olive Oil “Pure Organic”?
We know that purity begins long before the olives reach the mill. It begins in the soil, with the tree and with how the fruit is grown, and we treat them how ancestors taught us to.
We never treat our soils with artificial fertilizers. Natural rainwater and the conditions of our “red soil” nurture the trees without extra needs.
We never induce our trees with synthetic pesticides or “fast-growing” chemicals to artificially accelerate the growth of their fruits.
We never blend or standarize the milling procedure of the fruit to make sure we collect the essence of that specific harvest.
The Pure Organic Extra Virgin Olive Oil (POEVOO) category was defined to express the traditional and 100% natural way of producing our oil.
Our oil is made from the earliest harvest of Cornicabra olives, naturally rich in monounsaturated fat, oleic acid and vitamin E.
And with up to 600 mg/kg of naturally occurring polyphenols.
Pure. Powerful. Naturally good.
POLYPHENOLS
Polyphenols are naturally occurring plant compounds with powerful antioxidant properties.
In extra virgin olive oil, they help protect the oil’s fats from oxidation and, when consumed as part of the diet, polyphenols can help protect blood lipids from oxidative stress.
Their importance goes beyond their antioxidant activity: research has associated diets rich in polyphenol-containing foods with cardiovascular and metabolic health benefits.
What makes our Pure Organic Extra Virgin Olive Oil particularly special is its high concentration of naturally occurring polyphenols. Our early-harvest Cornicabra olives can provide up to 600 mg/kg, bringing a significant amount of these compounds to the table with every serving.
The bitterness and peppery finish you experience are not simply characteristics of the flavor, they are part of the natural character of a fresh, polyphenol-rich olive oil.
OLEIC ACID
Oleic acid is the predominant monounsaturated fatty acid naturally found in extra virgin olive oil, and it is one of the main reasons olive oil is considered such a valuable source of healthy fat.
Replacing fats higher in saturated fat with foods rich in monounsaturated fats can support a heart-conscious diet and help maintain healthy blood cholesterol levels.
Oleic acid is also highly stable, making it particularly well suited to everyday cooking.
In our oil, oleic acid is naturally present in high proportions thanks to our Cornicabra olives, bringing together nutritional value and exceptional versatility. From a simple slice of bread to a fresh salad or a cooked dish, we make it easy to replace less desirable fats with a naturally rich source of monounsaturated fat.
One of the simplest ways to make a better choice at the table, every day.
Research Library
The Science Behind the Harvest
Cardiovascular Health
Estruch et al. (2018) — Prevention of Cardiovascular Disease with a Mediterranean Diet with Extra-Virgin Olive Oil.
Cognitive Health
Kanaan, Papaneophytou & Andreou (2026) — Impact of Olive Oil Bioactive Compounds on Cognitive Function in Adults.
