Most “Extra Virgin” Olive Oil Isn’t (Extra Virgin)
Ours is pressed hours after harvest, in the valley where it grew. 100% Koroneiki from Sifis Sklavakis' groves — and the lab report to prove it, published here, before you buy.
Polyphenols
643mg/kg — EVOO Centenarian
EVOO Centenarian · 6.7 ozFrom trees over 100 years
★★★★★“The best extra-virgin olive oil you can get on the market today!”Harri Rampergas
★★★★★“I loved it! Great”Constance Andrews
★★★★★“This evoo is the best of them all. there is no comparison to it's quality.”Bruce Johnson
★★★★★“Certainly you can taste and feel the difference!”Ricardo Lockwood
★★★★★“One of the best olive oils I've ever had!”Clifton
★★★★★“The oil is the best I have ever tasted! Thank you for your help.”Deborah Milgrim
Shop by use
What are you pouring it on?
Four ways people use it. Each one shows the bottle that fits it best.
The daily spoon
One tablespoon a day. Straight, or over whatever you're eating.
That's the whole routine. So we built the subscription around it: a delivery lands about when the last bottle runs out.
EVOO Centenarian · 200 ml
≈13 spoons · two weeks
EVOO · 425 ml
≈28 spoons · four weeks
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Three EVOO Centenarian, every six weeks.
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$60
3 × EVOO Centenarian
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What's in a spoon
The EU olive oil health claim.
Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress.
The EU sets a line for it: at least 5 mg of hydroxytyrosol and its derivatives in 20 g of oil. Our EVOO Centenarian measures 10.6 mg. More than twice the line.
The problem
Most extra virgin olive oil isn't.
Not because the law is unclear. Because almost nobody publishes what would let you check.
A
No harvest date on the label
Olive oil is juice. It has a season. A bottle carrying only a best-before can be three harvests old and still sit on the shelf legally.
B
No variety, no valley
"Product of Italy" can mean olives from four countries, blended and bottled in one. Ours is one variety, one valley, one press.
C
No chemical analysis
Acidity, polyphenols, pesticide residues. The lab runs them on every batch. Almost nobody shows you the sheet. Ours is published.
To be called extra virgin in the EU
Pressed by mechanical means only — no heat, no chemicals
Free acidity at or below 0.80%
A full chemical analysis in the laboratory
A panel of trained tasters must find it free of defects, and find fruitiness, bitterness and pungency
Regulated origin, traceability and best-before on the label
Outside the EU, the tasting panel is usually not required and verification is uneven. The two words on the bottle are the same. The test behind them is not.
Test it yourself
If it makes you cough, that's the good part.
The pepper at the back of your throat comes from oleocanthal, one of the polyphenols. The more there is, the harder it catches. EVOO Centenarian catches hard.
- Pour a spoonful. Warm it in your hand for a minute.
- Smell it first: green almond, cut grass, artichoke.
- Sip, pull in a little air, and swallow.
- Wait for the catch in your throat.
The producer
Sifis, in his own words — Greek, subtitled in English · 1:31
Sifis Sklavakis was doing this long before we had a label.
Fourth generation in the Messara Valley. He studied agricultural engineering at the University of Thessaly and then went back to the same groves his great-grandfather worked. He decides when to pick. He runs the press.
He is the reason your bottle tells you everything: when the olives were harvested, who pressed them, where the oil was bottled, and which number you are holding. Most bottles on the shelf only tell you when to throw them out.
A shot of olive oil, a squeeze of lemon, every night before bed. That's my secret. Now it's yours.
Reviews from Judge.me
What people say once they've tasted it.
Shown exactly as customers wrote them.
Sets
Better together, and it ships free.
The harvest letter
Learn to read a label. Hear when the next harvest lands.
- How to spot old oil on the shelf, in two minutes
- The lab analysis for every new bottling, when it's published