Over the past few months, I have found myself reading more and more about olive oil and its potential health benefits. I had always thought of good olive oil as something delicious to cook with or drizzle over a salad, but the more I learned, the more I realized that not all olive oils are created equal.
Since May, I have been taking a table spoon of olive oil with fresh lemon juice first thing in the morning. At first, I was simply using the olive oil I already had at home. It was only when I began paying closer attention to the quality, origin, and freshness of the oil that the ritual started to feel different for me.
What interested me most was the role of polyphenols—naturally occurring plant compounds that give a good extra-virgin olive oil its peppery flavor and slightly bitter finish. Research has linked olive oil, particularly as part of a Mediterranean-style diet, with cardiovascular benefits.
Polyphenols are also studied for their antioxidant properties and their ability to help protect blood lipids from oxidative stress. Their concentration can vary enormously depending on the olive variety, how early the fruit is harvested, how quickly it is pressed, and how the oil is stored. Freshness matters, as do dark bottles and protection from heat and light.
That led me to Olivea, a young company specializing in high-phenolic olive oil from Messinia, Greece. Its Ultra High Phenolic Extra Virgin Olive Oil is made from olives grown on family farms, harvested early, and cold-pressed within hours. Each batch is independently tested, with the harvest date, lot number, and polyphenol reading published for customers to see.
Olivea recently received the 2026 Gold Standard of Excellence from the Olympia Health & Nutrition Awards.
Unlike many competitions that judge primarily on taste, this award evaluates an oil’s measured phenolic content. The winning Olivea batch reportedly tested at 1,046 milligrams of total polyphenols per kilogram. That does not necessarily mean it was the single highest oil entered, but it placed within the competition’s highest recognition category. Of course, the taste still matters, and this is one I genuinely enjoy. It is fresh, vibrant, and peppery. I have been taking it in the morning, although olive oil does not need to be consumed as a shot to be beneficial. It can just as easily be enjoyed over vegetables, fish, soups, or salads as part of an overall balanced diet.
I am still learning, and I am certainly not offering medical advice. I simply find it fascinating that something people around the Mediterranean have enjoyed for thousands of years can vary so dramatically depending on how it is grown, harvested, and handled. For me, it has turned a very small morning ritual into a much greater appreciation for what is actually inside the bottle. If you love olive oil on your salads and as a finishing agent on foods, this one is very good and may also have some added health benefits. We recently received it in at the Belted Goat Gourmet Shop if you’d like to give it a try!
