Have you ever actually tasted fresh olive oil?
Most people never have. Most olive oil never even starts at our level. Then quality keeps declining before it reaches you. This one arrives in your kitchen differently.
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Olio Extra Vergine di Oliva
EXTRA VIRGIN OLIVE OIL • HARVEST 2025/26
HIGH-POLYPHENOL · COLD-PRESSED · MADE IN ITALY
An extra virgin olive oil from a single Italian mill, pressed within hours of harvest and sold with its full analytical report.
Open it. The smell arrives before anything else. Green, grassy, alive.
Then the taste: a clean bitterness that rounds rather than dominates, with a finish that lingers on the food it touches.
This is what it's supposed to taste like. Almost nobody has had it this fresh.
0.2% acidity. 500 mg/kg polyphenols. - 4 times lower than the extra virgin acidity limit, and twice the EFSA high-polyphenol reference.
Bottled in small batches to preserve freshness. Availability is limited.
¥3,800
Taxes included.
Shipping calculated at checkout.
Taste
On the nose it is clean and immediate, with fruity notes of green tomato, banana, and white apple, layered with aromatic hints of basil, mint, and parsley. On the palate it shows a pronounced vegetal character, recalling fresh field lettuce and celery. The structured bitterness and persistent pungency (natural markers of high polyphenol concentration) are present and well balanced, delivering a clean, peppery finish.
How to use
At its best raw. A drizzle over salads, soups, steamed vegetables, or fish just before serving. This is where the flavour and polyphenols hit hardest.
Robust enough for everyday cooking too. Low to medium heat preserves more than you'd expect from an oil at this level. Use it to sauté vegetables, enrich sauces, or finish grilled meat and fish. Worth trying beyond the expected as well: over silken tofu, or stirred into plain Greek yogurt for a savoury breakfast that's harder to explain than it is to enjoy.
Nutrition
Nutritional facts per 100ml:
Energy: 3700kj / 900kcal
Total fat: 100g
Carbohydrates: 0g
Proteins: 0g
Sugar: 0g
Salt: 0g
Note: The oil itself is organically farmed, and is certified organic under European standards. However, we are in the process of applying for our certification as a business at the Simple Food Co. label this as organic for Japan. At this time, it’s not certified organic on Japanese labels, though it is organically-farmed.
Most commercial olive oil isn't made to deliver much to begin with.
Pressed for quantity over quality. Riper olives, higher output. It starts with fewer polyphenols from the first drop. Some producers work differently. But even the best-produced oil rarely reaches you intact. Heat and time degrade what's left: each distributor, each warehouse, each reseller adds another temperature change, another period in storage. By the time it arrives, even the good stuff has been compromised.
The bottle still says extra virgin. It just doesn't taste like what left the mill.We press, bottle, and ship direct, by air, at controlled temperature, without the middlemen. You adjusted to degraded oil without realising it. This is what you were supposed to be getting.
Quality, side by side
What makes this oil different, in ways you can measure.
| Features | The Simple Food Co. | Typical Store-Bought Olive Oil | Why It Matters |
|---|---|---|---|
| POLYPHENOLS | 500+ mg/kg | < 150 mg/kg (often undisclosed) | Superior Health Benefits |
| ACIDITY | < 0.2% | < 0.8% (Legal limit) | Reflects fresher fruit and more selective extraction |
| OLEIC ACID | 85% | 65–75% | Heart-friendly |
| FRESHNESS | Newest Harvest Only | 12–24 Months old | Retains aroma, flavor, and active compounds |
| SENSORY PROFILE | Green, bitter, peppery | Greasy, Mild, Flat | Pepperiness signal high polyphenols |
| HARVEST TIMING | Early (Green Olives) | Late (Dark Ripe Olives) | More olives per bottle, higher nutrient density |
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How High Polyphonels Olive Oil supports daily health
Heart Health
Early-harvest olive oil rich in polyphenols is characteristic of the Mediterranean dietary pattern, widely studied for its role in balanced nutrition and long-term dietary quality.
Brain Health
Polyphenols naturally present in fresh extra virgin olive oil contribute to antioxidant activity in the body, and are part of dietary patterns associated with overall cognitive vitality.
Metabolic Health
Fresh extra virgin olive oil provides monounsaturated fats and supports the absorption of fat-soluble nutrients when included as part of a balanced daily diet.
No myths. No masquerade. Just exceptional ingredients and clarity you can taste.
This is olive oil.
Simplified.
Recipes
Scallops with Creamy Broccoli Puree
Scallops with Creamy Broccoli Puree This dish is a study in texture and mineral brightness. By pairing the natural, oceanic sweetness of scallops with a velvety broccoli base, you create...
Scallops with Creamy Broccoli Puree
Scallops with Creamy Broccoli Puree
Frequently asked questions
Is this a supplement?
No. It’s real food, just made with unusually high standards.
Why is it more expensive?
This oil costs more than supermarket EVOO because early harvest, fast pressing, and testing reduce yield. Yet, it costs less than comparable high-polyphenol oils because we sell directly, without retail layers.
When will I get my order?
We usually ship by the next business day. Delivery across Japan typically takes one to two days, so most orders arrive within two to three days.
Where are your products manufactured?
Our olive oil is pressed and bottled in Italy by a single farm using Italian olives only. We ship it to Japan in small, temperature-controlled air cargo batches to help maintain its freshness and aroma.
How much does shipping cost?
Shipping is free for orders over ¥6,000. Orders below ¥6,000 are charged a flat shipping fee of ¥400 anywhere in Japan.
