Organic Extra Virgin Olive Oil - 500ml

Yes, and we can prove it. Every harvest is sent to an independent third-party lab that tests for acidity and polyphenol content, the two measures that separate genuine extra virgin olive oil from oil that simply carries the label. We also put every batch through sensory evaluation, checking for the freshness, bitterness, and peppery finish that real EVOO should have.

The oil is mechanically cold-pressed within hours of harvest and never heat-treated. Heat is faster and cheaper, and it destroys the compounds that make good olive oil worth drinking.

• 100% Italian, single-estate, and never blended
• Harvested by a family that has preserved these trees and traditions for generations
• Made only from native olive cultivars, many from ancient trees
• Early-harvest olives deliver naturally high polyphenol content
• Produced with strict organic methods, respecting the land, landscape, and heritage
• Small-batch and available only directly—never through large distributors
• Bottled immediately to protect flavor, aroma, and antioxidants
• Carries the deep sensory “bite” (oleocanthal) found only in true high-quality early harvest oils
  

Our Extra Virgin Olive Oil is produced by a multi-generation Italian family who have cultivated olives on the same land for centuries. The olives come from ancient native cultivars in Southern Italy and are harvested early in the season, then cold-pressed within hours to preserve their natural polyphenols. This EVOO is 100% Italian — never blended, never mixed, and always sourced from a single estate.

Most supermarket olive oil is blended from multiple farms, often multiple countries, and sits in storage for months before it reaches a shelf. Blending smooths out flavor, which sounds appealing until you realize what it actually smooths out is character and freshness.

Ours comes from a single Italian estate in the Marche region, pressed from ancient native cultivars including Carboncella, Sargano, Ascolana, Piantone, Frantoio, and Maraiolo. Some of those trees are five hundred years old. It is never blended, never mixed with oil from other groves, and bottled immediately after pressing. Current bottles are from the 2025 fall harvest.

That peppery catch at the back of your throat is oleocanthal, a polyphenol found in early-harvest olives. It is the single best indicator that you are drinking fresh, high-quality extra virgin olive oil.

If your olive oil has never done this, it is not because ours is wrong. The stronger the bite, the more oleocanthal is present. It fades as oil ages, which is why supermarket oil rarely has it at all.

Orders are processed within 1 to 2 business days and you will get tracking as soon as it ships. Standard delivery runs 3 to 7 business days, with expedited options available at checkout. We ship worldwide.

If your bottle arrives damaged, or if it is marked delivered and never shows up, email hello@mayernutrition.com within 7 days and we will sort it out. Same if you receive the wrong item. Include your order number and a photo if you have one.

Keep it somewhere cool and dark, away from the stove and out of direct sunlight. Heat and light are what degrade olive oil, not time on its own. A closed cabinet is better than a countertop, however good the bottle looks.

Once opened, use it within a few months to get the full benefit of the polyphenols. It will not spoil after that, but the peppery bite and the compounds behind it fade gradually. This is oil meant to be used, not saved for special occasions.

Both, though the two uses ask different things of the oil.

For finishing, this is where it shines. Drizzle it over sautéed greens, eggs, or grilled fish, or use it as the base for a vinaigrette or fresh pesto. Nothing is lost and you taste everything the harvest put into it.

For cooking, it works fine at normal sauté temperatures. High heat will degrade some of the polyphenols, so if you are deep frying, reach for something cheaper and save this for the plate.

Polyphenols are compounds naturally present in olives that give early-harvest oil its bitterness and peppery finish. They are also what distinguishes a fresh, carefully made oil from one that has been processed for shelf life.

Early harvest means picking olives before they are fully ripe, when polyphenol content is at its highest. It produces less oil per olive, which is part of why this kind of production stays small. The tradeoff is a fundamentally different product.