“Rooted in the Olive Grove, Nourishing Life”

Backed by science, lived through tradition. The benefits of olive oil used daily.

🍃 A daily ritual for the heart, linked to a meaningful reduction in cardiovascular risk, as generations have known by instinct¹

🍃 A guardian of balance, with regular use associated with a lower incidence of stroke²

🍃 Naturally abundant in antioxidants, gently slowing carbohydrate digestion and supporting a calm, steady energy flow³

🍃 In harmony with the gut, where olive oil’s antioxidants work with the microbiome to create a self-regulating, nourishing digestive rhythm³

🍃 Traditionally prized for clarity and vitality, with oleocanthal-rich oils shown to support synaptic activity and cognitive well-being⁵


🍃 Rich in oleocanthal, a rare compound that mirrors nature’s own anti-inflammatory response⁴

🍃 Oleic acid, the dominant fatty acid in olive oil, known for supporting cardiovascular health
🍃 Vitamin E, a fat-soluble antioxidant that contributes to cellular protection
🍃 Monounsaturated fats, which help maintain healthy cholesterol levels when replacing saturated fats

🍃 Its natural antioxidant content, including polyphenols that help protect cells from oxidative stress

🍃 Modulates glycemic index, helping you feel full longer and keeping blood sugar levels more stable.

“Debunking the Myth: Olive Oil Is Made For Cooking!"

Please cook with olive oil—avoiding it is one of the most common myths. Research shows that cooking with extra virgin olive oil can actually increase the bioavailability of nutrients, enhancing their health benefits. Its naturally occurring micronutrients are able to cross the blood–brain barrier, supporting and nourishing cognitive function. Beyond its nutritional value, olive oil is a remarkably versatile liquid fat, imparting depth, balance, and character to a dish—it is not just an ingredient, but the foundation of flavor.


These statements are based on scientific research and are not intended to diagnose, treat, cure, or prevent any disease.
Scientific References
  1. Ros, E., Martínez-González, M. A., Estruch, R., Salas-Salvadó, J., Fitó, M., Martínez, J. A., & Corella, D. (2014). Mediterranean Diet and Cardiovascular Health: Teachings of the PREDIMED Study. Advances in Nutrition, 5(3), 330S.
  2. Samieri, C., et al. (2011). Olive oil consumption, plasma oleic acid, and stroke incidence: The Three-City Study. Neurology, 77(5), 418–425.
  3. Salas-Salvadó, J., et al. (2011). Reduction in the incidence of type 2 diabetes with the Mediterranean diet. Diabetes Care, 34(1), 14–19.
  4. Alkhatib, A., Tsang, C., & Tuomilehto, J. (2018). Olive oil nutraceuticals in the prevention and management of diabetes. International Journal of Molecular Sciences, 19(7).
  5. Da Porto, A., et al. (2022). The pivotal role of oleuropein in the anti-diabetic action of the Mediterranean diet. Pharmaceutics, 14(1), 40.

These statements are based on peer-reviewed scientific research and are not intended to diagnose, treat, cure, or prevent any disease.