Organic Unfiltered Polyphenol-Rich Greek Extra Virgin Olive Oil

This organic, unfiltered, Greek extra virgin olive oil is cold-pressed from single-varietal Koroneiki olives, grown on a family organic grove in P.G.I. Lakonia and harvested early to produce a polyphenol-rich olive oil.

The olive oil is sourced to have a polyphenol level that carryies an authorised health claim and has a balanced flavour profile, making it perfect for everyday use – with a health benefit that comes naturally, every time you use it.

From tree to table, this oil stays exactly as nature intended.

Polyphenols are natural antioxidant compounds found in olives. They are a direct indicator of quality in an extra virgin olive oil — the higher the polyphenol level:

• Premium quality increases.
• Flavour complexity deepens.
• Qualification for an authorised polyphenol health claim becomes more likely.

This oil contains two key polyphenol compounds — oleocanthal, responsible for that distinctive peppery finish, and hydroxytyrosol, one of the most potent antioxidants found in olive oil.

The EU has approved just one health claim for olive oil — and it’s about polyphenols. Only olive oils with at least 250mg/kg of polyphenols qualify to make a polyphenol health claim — the majority of olive oils don’t qualify, this one does.

This extra virgin olive oil has been lab tested and it has a 330mg/kg polyphenol content.

20g is roughly 1.5 tablespoons — easy to incorporate into any meal.

This oil begins in the P.G.I. Lakonia region of southern Greece, a legally protected origin guaranteeing both provenance and traditional production.

The organic grove is cultivated by Nikitas Toutoulis — a third-generation farmer & expert miller, whose family has worked the same land for decades. He has combined traditional techniques with modern milling methods to ensure every harvest reflects both authenticity and quality.

Through his partnership with The Real Olive Company, he helps deliver carefully produced, premium quality extra virgin olive oil that captures the essence of his region and family heritage.

These organic Koroneiki olives are hand-picked early, when polyphenol levels are significantly higher than those left to fully ripen. Within hours of harvest, they cold-press the olives and leave the oil unfiltered to retain the natural polyphenols and nutrients. This creates an oil that stays as fresh as the day of harvest and is rich in polyphenols.

Koroneiki olives are regarded as the “queen of olives” in Greece. They are one of the oldest and most celebrated olive varieties in the world, prized for its exceptional flavour and known for producing high-quality, polyphenol-rich olive oil.

This oil is single-varietal and single-origin — Koroneiki olives from one family grove in P.G.I. Lakonia, Greece. Blending different olive varieties or sourcing from multiple origins can dilute both the flavour character and the provenance story of an oil. Here, every drop comes from the same place.

Rich and smooth, with notes of fresh green herbs and a peppery finish that enhances every dish rather than overpowering it. Perfect for dressing salads, drizzling over grilled vegetables, pasta and soups, or simply dipping warm bread into.

Like all premium extra virgin olive oils, this oil performs best when you add it to finished dishes — heat breaks down polyphenols and reduces flavour complexity. Though you can absolutely use it for cooking too.

Give it a gentle shake before pouring. Unfiltered oils settle naturally — a quick mix redistributes the polyphenols and flavour compounds evenly through the can.

This oil is single-varietal, single-origin and unfiltered. It’s packaged in a steel can that blocks 100% UV light exposure & carries an authorised polyphenol health.

Most extra virgin olive oils on shop shelves blend multiple olives varieties, filter the oil, use clear or dark glass packaging, and never reach the polyphenol threshold required to carry a health claim. All of which sounds fine — until you consider what’s being lost.

• Blending dilutes provenance and flavour character.
• Filtering can reduce the natural compounds behind the oil’s complexity and polyphenol content.
• Most olive oils don’t carry a polyphenol health claim — the majority never reach the minumum 250mg/kg threshold required to qualify. Those that do can sit at such a high polyphenol level that the intense flavour is too overwhelming for everyday kitchen use.
• Glass, even dark glass, still allows light through, which degrades the oil over time.

Polyphenol-rich. Delicious. Made for every day.
Nothing added. Nothing lost. Nothing compromised.

The steel keeps the light out, so the polyphenols stay in.

Dark glass is the packaging of choice for most premium olive oils — it blocks some light, but not 100%. Light is one of the primary causes of olive oil degradation, slowly breaking down the compounds that determine an oil’s quality and character.

Our steel can blocks 100% of UV light, which protects the oil from press to pour. It’s not just packaging. It’s protection.

Organic cultivation supports healthier, more nutrient-rich olives and keeps the oil as natural as possible. The Toutoulis family grows these Koroneiki olives without synthetic pesticides or chemicals, in soil maintained through organic farming practices.

This organic extra virgin olive oil has been certified by Organic Farmers & Growers (OF&G).