We ship to
All prices are $USD
Flat rate shipping: $4.95

Product Qty. Total
{ item.title }


- +

Empty. Please add something to your cart!


Product Qty. Total
{ item.title }


- +

Empty. Please add something to your cart!



Olive Oil: The Flavours of Life

The history of olive oil is an epic. Since the times of the first alphabet, myriad civilizations have had olive oil at the heart of their economic and religious practices. Like its patron societies, the olive tree can resurrect itself from its own charred roots, embodying the unconquerable spirit of the people who have passed on this timeless legacy. Olive oil production has been developed and refined continuously by this ancient human lineage, culminating in the modern methods we use today to produce, consume, and study this ancient treasure.


    The Olive Tree: A Beauty of Nature

    The olive tree, or olea europaea, has been present on the shores of the Mediterranean for at least half a million years. Like other members of the oleaceae family, such as lilacs and jasmines, the olive tree blossoms beautiful flowers. The tree dances and shimmers in the wind, as the darker green tops of the canoe-shaped leaves oscillate with the silvery bottoms to produce a breathtaking display of natural beauty. But at a cost. The furtive gusts carry away the delicate olive flowers, depriving the tree of olives in waiting.

    The Olive: A Wonder of Science

    Modern science is affirming the great value that ancient scholars ascribed to olive oil and its revered properties. Olive oil contains polyphenols and monounsaturated fats, which are essential to the many health benefits of consuming moderate amounts of high quality extra virgin olive oil. These include improved cardiovascular health, cancer prevention, increased longevity, and reduced oxidative stress in your brain and central nervous system.

    The Oil: A Treasure to Savour

    High quality olive oil has a strong peppery taste, because this taste is produced by polyphenols. “Smooth” or “soft” tasting olive oils commonly found in supermarkets do not have this property essential to the health benefits of olive oil. Although the peppery taste may be initially overpowering for the North American palate, it soon becomes a full-bodied collection of distinct and pleasurable sensations that coalesce to make each variety of high quality extra virgin oil unique.

    Olive oil is produced by the mother tree to support its olive seeds once they fall. A product of photosynthesis, this highly efficient source of energy begins to be broken down by enzymes in order to produce an environment conducive to the seeds’ growth. This is why the oil needs to be extracted from the olive as soon as possible after harvest.

    What about Supermarket Oils?

    Many olive oils found in the supermarket that claim “extra virgin” status are not really extra virgin. Tom Mueller wrote an excellent book on the rampant corruption in the global, multibillion dollar olive oil industry. Olive oil is frequently cut with other, cheaper additives or refined. Bad quality, or lampante, olive oil is naturally poor tasting and deemed unfit for human consumption. However, through refinement processes, companies break down the poor tasting compounds to produce the tasteless, “light” oil that most Canadians are familiar with. This process of refinement makes lampante olive oil consumable, but it deprives the already poor quality oil of most of its health properties. One common method, known as deodorization, refines lampante olive oil by heating it, which does not leave chemical traces and thereby enables the oil to pass as extra virgin. Lampante oil and the deodorization procedures are both cheap, which is why companies are able to sell this oil for such low prices.

    Check out Tom’s book here:

    Check out Tom’s website here:

    20 Millilitres per Day

    High quality extra virgin olive oil (HQ EVOO) is rich in polyphenols and healthy fats that will provide an excellent boost in the morning! By simply adding a little over a tablespoon of olive oil to your morning routine, you can improve your health and energize your day.

    It’s the little things that make life better.

    EFSA recommends 20 ml of HQ EVOO per day

    In 2011, the European Food Safety Authority (EFSA) declared there exists a “cause and effect” [1] relationship between the consumption of high polyphenol olive oil and positive health outcomes. If the olive oil is of sufficient quality (>200 mg/kg of polyphenols), then consumers can acquire the health promoting effects of its polyphenols on low-density lipids without excessive consumption of fats. The EFSA recommends that consumers should have approximately 20 grams of HQ EVOO per day, which is just over 20 ml.

    The EUROLIVE Study

    The EUROLIVE study included 200 people from 5 different European countries [2]. The experiment found that consuming 25 ml of HQ EVOO olive oil per day reduced measures of oxidative stress and known risk factors for heart disease. Participants who consumed the olive oil with the highest polyphenol levels showed the best results. These findings are consistent with many other studies conducted with cells, in animals, and in humans [3].

    Health Benefits of Olive Oil

    High quality extra virgin olive oil (HQ EVOO) has a number of protective health qualities. Many of these health properties derive from its monounsaturated lipids and polyphenolic constituents, which have been shown to protect the body from the terrible health consequences of oxidative stress.

    To gain the well-documented benefits of olive oil consumption, you must be 1) consuming extra virgin olive oil of sufficient quality, and 2) replacing some sources of fat in your diet with olive oil, not simply adding it. This should be kept in mind as you peruse these wonderful benefits.

    Cancer Prevention

    Many compounds in HQ EVOO interfere with processes that are linked to the development of cancer, such as the accumulation of mutations caused by oxidative damage to DNA [4][5]. A wide range of research has shown that olive oil phenols and oleic acid are able to inhibit the development of cancers, including supporting evidence from epidemiological studies, animal models, and in vitro studies [6]. Additional compounds deemed to be anticancer agents, such as squalene and terpenoids, have also been shown to be present in substantial amounts in olives and olive oil [7].

    Cardiovascular Health

    A long tradition of research exists on the positive relationship between olive oil consumption and cardiovascular health [8]. One well-researched means by which olive oil improves cardiovascular health is by protecting of low density lipoproteins (or “bad cholesterol”) from oxidation, which is associated with abnormal fat buildup in the arteries [9]. Two compounds in olive oil have been found to contribute to this beneficial effect: polyphenols [1][10][11][12] and monounsaturated fatty acids [13]. Additional mechanisms of influence include, reduced inflammation and reduced blood pressure. For an academic review of this information, see Covas [14] or Hohmann and colleagues [15].

    Gastrointestinal Health

    Olive oil polyphenols have been found to have general gastrointestinal benefits, including antimicrobial, anti-inflammatory, and chemopreventative effects on gastric or intestinal cells [16][17][18][19][20]. Some scholars have even suggested that “nutritionists should actually recommend consumption of VOO [virgin olive oil] rich in phenol compounds for their beneficial activities along the upper GI [grastointestinal] tract” [21]. For a review of the research on olive oil phenols’ influences on the gastrointestinal system, see Corona and colleagues [22].

    Longevity and Aging

    Several lines of research point to HQ EVOO as a contributor to longevity. The polyphenols and monounsaturated fatty acids in olive oil appear to be essential to these beneficial effects [23]. These compounds have been shown to protect against oxidative stress [3], which plays a role in the process of aging [24].

    Pathogenic Bacteria, Viruses, and Parasites

    In studies on humans and animals, olive oil phenols have been generally shown to exhibit antimicrobial activity, which kills or inhibits the growth of microorganisms [25][26]. This has been demonstrated in foodborne pathogens [25], staphylococcus [27], helicobacter pylori [16], salmonella typhi and haemophilus influenzae [28], as well as others [29].


    1. EFSA Journal (2011). 9(4):2033–2057. Retrieved from:
    2. Covas, M.I., et al. (2006).The effect of polyphenols in olive oil on heart disease risk factors: A randomized trial. Ann. Inter. Med., 145, 333 - 341. (EUROLIFE STUDY)
    3. Covas, M-I., Khymenets, O., Fito, M., & de la Torre, R. (2009). Bioavailability and antioxidant effect of olive oil phenolic compounds in humans. In D. Boskou (Eds.), Olive oil: Minor constituents and health (pp. 109 - 128). Boca Raton, FL: Taylor & Francis Group.
    4. Poulsen, H. E., Prieme, H., & Loft, S. (1998). Role of oxidative DNA damage in cancer initiation and promotion. Eur. J. Cancer Prev., 7, 9 – 16.
    5. Evans, M. D., Dizdaroglu, M., & Cooke, M. S. (2004). Oxidative DNA damage and disease: Induction, repair and significance. Mutat. Res., 567, 1 – 61.
    6. Kampa, M., Pelekanou, V., Notas, G., & Castanas, E. (2009). Olive oil phenols, basic cell mechanisms, and cancer. In D. Boskou (Eds.), Olive oil: Minor constituents and health (pp. 129 – 171). Boca Raton, FL: Taylor & Francis Group.
    7. Owen, R. W., Haubner, R., Wurtele, G., Hull, W. E., Spiegelhalder, B., & Bartsch, H. (2004). Olives and olive oil in cancer prevention. European Journal of Cancer Prevention, 13, 319 - 326.
    8. Keys, A. B. (1980). Seven countries: A multivariate analysis of death and coronary heart disease. Cambridge, MA: Harvard University Press.
    9. Steinberg, D. (1997). Low density lipoprotein oxidation and its pathobiological significance. The Journal of Biological Chemistry, 272(34), 20963 – 20966.
    10. Grignaffini, P., Roma, P., Galli, C., & Catapano, A. L. (1994). Protection of low-density lipoprotein from oxidation by 3,4-dihydroxyphenylethanol. Lancet, 343, 1296 – 1297.
    11. Wiseman, S. A., Mathot, J. N., de Fouw, N. J., & Tijburg, L. B. (1996). Dietary non-tocopherol antioxidants present in extra virgin olive oil increase the resistance of low density lipoproteins to oxidation in rabbits. Atherosclerosis, 120, 15 – 23.
    12. Stupans, I., Kirlich, A., Tuck, K. L., & Hayball, P. J. (2002). Comparison of radical scavenging effect, inhibition of microsomal oxygen free radical generation, and serum lipoprotein oxidation of several natural antioxidants. J. Agric. Food Chem., 50, 2464 – 2469.
    13. Lapointe, A., Couillard, C., & Lemieux, S. (2006). Effects of dietary factors on oxidation of low-density lipoprotein particles. J. Nutr. Biochem., 17, 645 – 658.
    14. Covas, M-I. (2007). Olive oil and the cardiovascular system. Pharmacological Research, 55, 175 - 186.
    15. Hohmann, C. D., Cramer, H., Michalsen, A., Kessler, C., Steckhan, N., Choi, K., & Dodos, G. (2015). Effects of high phenolic olive oil on cardiovascular risk factors: A systematic review and meta-analysis. Phytomedicine, 22, 361 - 640.
    16. Romero, C., Medina, E., Vargas, J., Brenes, M., & De Castro, A. (2007). In vitro activity of olive oil polyphenols against Helicobacter pylori. J. Agric. Food Chem., 55, 680 – 686.
    17. Fini, L., Hotchkiss, E., Fogliano, V., Graziani, G., Romano, M., De Vol, E. B., Qin, H., Selgrad, M., Boland, C. R., & Ricciardiello, L. (2008). Chemopreventive properties of pinoresinol-rich olive oil involve a selective activation of the ATM-p53 cascade in colon cancer cell lines. Carcinogenesis, 29(1), 139 – 46.
    18. Dell’Agli, M., Fagnani, R., Galli, G. V., Maschi, O., Gilardi, F., Bellosta, S., Crestani, M., Bosisio, E., De Fabiani, E., & Caruso, D. (2010). Olive oil phenols modulate the expression of metalloproteinase 9 in THP-1 cells by acting on nuclear factor-kB signaling. J. Agric. Food Chem., 58, 2246 – 2252.
    19. Khanal, P., Oh, W. K., Yun, H. J., Namgoong, G. M., Ahn, S. G., Kwon, S. M., Choi, H. K., & Choi, H. S. (2011). p-HPEA-EDA, a phenolic compound of virgin olive oil, activates AMP-activated protein kinase to inhibit carcinogenesis. Carcinogenesis, 32, 545 – 553.
    20. Sangiovanni, E., Colombo, E., Fumagalli, M., Abbiati, F., Caruso, D., & Dell’agli, M. (2012). Inhibition of NF- kB activity by minor polar components of extra-virgin olive oil at gastric level. Phytother. Res. doi: 10.1002/ptr.4600.
    21. Vitaglione, P., Savarese, M., Pabuano, A., Scalfi, L., Fogliano, V., & Sacchi, R. (2015). Healthy virgin olive oil: A matter of bitterness. Critical Reviews in Food Science and Nutrition, 55, 1808 – 1818.
    22. Corona, G., Spencer, J. P. E., & Dessi, M. A. (2009). Extra virgin olive oil phenolics: Absorption, metabolism, and biological activities in the GI tract. Toxicol. Ind. Health, 25, 285 – 293.
    23. Trichopoulou, A., & Dilis, V. (2007). Review: Olive oil and longevity. Mol. Nutr. Food Res., 57, 1275 - 1278.
    24. Golden, T. R., Hinerfeld, D. A., & Melov, S. (2002). Oxidative stress and aging: Beyond correlation. Aging Cell, 1, 117 – 123.
    25. Keceli, T., & Robinson, R. K. (2002). Antimicrobial activity of phenolic extracts from virgin olive oil. Milchwissenschaft, 57, 436 - 440.
    26. Furneri, P. M., Piperno, A., Saija, A., & Bisignano, G. (2004). Antimycoplasmal activity of hydroxytyrosol. Antimicrob. Agents Chemother., 48, 4892 - 4894.
    27. Tassou, C. C., & Nychas, G. (1994). Inhibition of Staphylococcus aureus by olive phenolics in broth and in model system. J. Food Prot., 57, 120 - 124.
    28. Bisignano, G., Tomaino, A., LoCascio, R., Crisafi, G., Uccele, N., & Saija, A. (1999). On the in-vitro antimicrobial activity of oleuropein and hydroxytyrosol. J. Pharm. Pharmacol., 51, 971 - 974.
    29. Boskou, D. (2009) Phenolic compounds in olives and olive oil. In D. Boskou (Eds.), Olive oil: Minor constituents and health (pp. 11 – 44). Boca Raton, FL: Taylor & Francis Group.

    • Matanong lng po mtagal n po my acid reflux. Mkakatulong po b sken ang olive oil at panu gamitin at san pwd bumili?

      mark rabina on
    • Most informative article.

      Monique on

    Leave a comment