Extra Virgin Olive Oil is freshly pressed juice that arrives once a year as autumn sets in. It has absolutely no additives or preservatives and is the only cooking oil made without the use of chemicals or industrial refining. Just let that sit for a moment.
If you consider freshly pressed orange juice for example, we know that it doesn’t last more than a few days, even in the fridge. Extra Virgin Olive Oil benefits from a very high concentration of natural preservatives however: its polyphenols, and these protect the oil for the duration of about 18 months. But what this means is that you don’t really want to invest in an incredible oil when it has been jogging around the supply chain for a year and this is one of the major reasons that we drive our growers and millers crazy during their busiest weeks of the year to get their oils sent off to you as quickly as possible: so that you have the longest enjoyment window. Then it’s up to you. You have a spectrum of 6 seasons to enjoy them should you so wish.
New season olive oil from freshly pressed green olives (which in our book is what it’s all about) is incredibly vibrant, packed full of intense fresh flavours and high concentrations of polyphenols. So, it is a fact that new season oil is even better for you. This coincides brilliantly with the winter, when of course you need this support the most.
It also happens that the flavour profile of new season olive oil works better with other winter ingredients: all of the base notes (root vegetables, grains, pulses, mature cheese, cabbage, chicory, fennel, brassicas etc.) are lifted to new dimensions with the addition of this fresh green elixir.
When you bite into a perfect peach in July or a ripe tomato in August, something happens. The rules of regular enjoyment go out of the window; your taste buds dance. It is this sentiment that we hope to bring to your kitchen this winter.
‘Itis’ is a wonderful colloquial word to describe the feeling of tiredness after you eat too much (food coma is a pretty useful term too). But what if you are often feeling slight itis – always a little full and a little exhausted? Nutritionists will tell you it is worth considering your bacterial flora and that potentially, your digestive tract could be inflamed.READ MORE
You need to be drinking this. Extra Virgin Olive Oil is an incredibly powerful natural anti-inflammatory. It is exactly what nutritionists and immunologists are talking about us needing during this global pandemic. But it’s not a concocted supplement; it’s a naturally pressed juice with no additives.
We are always amazed by the incredible health benefits of Extra Virgin Olive Oil, and the science behind why and how it is such a superfood. We recently interviewed Dr Simon Poole to understand more, how the science is developing and how to ensure you use it in the right way to get the greatest benefit. But we are often asked to summarise what makes EVOO so good for you, READ MORE