The spoon test
We dare you. One spoon. Try not to cough.
Pour a spoon of our EVOO Centenarian. No bread. Taste it straight. If it catches the back of your throat, that is not a flaw. That is the polyphenols.
How to take the dare
Five seconds. One spoon.
Do it before you cook with it. Bread and salad hide what the oil is doing.
- Pour a teaspoon. Room temperature, straight from the bottle.
- Sip it, then pull a little air through your teeth over the oil.
- Swallow. Wait two seconds.
- Cough? Congratulations. You just met the polyphenols.
Why it catches
The cough is the point.
Fresh, high-polyphenol olive oil has a peppery bite. The catch in your throat comes from oleocanthal, one of the polyphenols. Oil that is old, or low in them, tastes flat and goes down like nothing.
We don't ask you to trust the cough alone. An independent lab measured our EVOO Centenarian, and we publish the full report, line by line.
Total polyphenols, measured by Chem Solutions, Athens, January 2026. Certificate 24742.
Where it comes from
Trees older than a century.
The olives grow on trees over 100 years old on the Messara plain in Crete. 100% Koroneiki. Grown, harvested and pressed by Sifis Sklavakis, the fourth generation of his family to farm olives there.
Every code on the label can be looked up: the farm, the bottling facility, the PDO certificate, the organic control body.
4.95 out of 5 stars, from 57 reviews of our EVOO Centenarian.
Thank you for choosing substance over spectacle.
One spoon. No bread. Try not to cough. EVOO Centenarian, 6.7 fl oz, $20.
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
A free Spout with your first olive oil order. The code arrives by email.