The Olive Press
High-Polyphenol Olive Oil: Benefits & How to Choose
Same fruit, different product. What high-polyphenol olive oil is, how many polyphenols it should have, what the research supports, and how to buy one that's actually been measured.
How To Read A Lab Report For Olive Oil: Polyphenols, Oleocanthal, Oleacein, Acidity, Hydroxytyrosol And More
How to read an olive oil lab report: what every number means, which compounds matter for health, and how to tell good, fresh oils from bad, old ones.
Squeeze Bottles Are Great For Marketing And Margins. They're Terrible For Olive Oil.
Plastic squeeze bottles are cheaper, lighter, and great for marketing. They're also permeable to oxygen, transmit UV light, and leach phthalates and microplastics into olive oil. Here's why high-quality olive oil should always come in dark glass.
Unfiltered Olive Oil Sounds Like A Good Idea. In Most Cases, It's Not.
Unfiltered olive oil looks more natural, but the residual water and sediment accelerate oxidation — destroying the polyphenols and flavour you're paying for. Unless you're at the mill, filtered is the better buy.
Why People Are Now Drinking Olive Oil Shots
One tablespoon of high-quality EVOO, taken raw. The olive oil shot is trending for a reason; but most people are using the wrong oil. What the science says, what to look for, and why quality changes everything.
Bryan Johnson's Olive Oil: An Evidence-Based Review and What To Buy In Europe
Bryan Johnson takes 3 tablespoons of EVOO daily as part of his longevity protocol Blueprint. We break down his quality criteria, what Blueprint oil is, and why European buyers have better options closer to home.
Should You Cook With Olive Oil?
Olive oil is stable under heat. But heat removes what makes a good oil worth using. The right question is not whether to cook with olive oil — it is which olive oil belongs in the pan.
Polyphenols In Olive Oil: Explained
Polyphenols in olive oil: the compounds behind the health research, how they're measured, what the science shows on cardiovascular and anti-inflammatory effects, and how harvest timing determines how much ends up in your bottle
Do Green, Purple, and Black Olives Make Different Olive Oils?
A clear explanation of how olive ripening shapes color, flavour, polyphenols, freshness, and yield. How and why early-harvest oils differ from late-harvest ones.