Extra Virgin Olive Oil — Italy, Harvest 2025/26 | The Simple Food Co.

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22 reviews

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. Three experiences of the same bottle.

On the tongue. Opens clean and round, with fruity notes, and finishes with a peppery bite — the taste of polyphenols that give early-harvest oil its vitality. When freshness is lost, those notes are the first to fall away.

In the skin. The same class of antioxidants beauty brands formulate into serums, approached from the inside. Research associates polyphenols with the body's response to oxidative stress — the process connected to dullness, uneven tone, and visible signs of aging over time.

In the body. Twice the EFSA 250 mg/kg reference threshold for high-polyphenol classification. The concentration that makes extra virgin olive oil studied for more than its fat content alone.

The proofs, on the page: 0.2% acidity (EU limit for extra virgin: 0.8%) 500 mg/kg polyphenols (EFSA high-polyphenol reference: 250 mg/kg)

Bottled in small batches to preserve freshness. Availability is limited.

¥3,800

Taxes included. Shipping calculated at checkout.

Free shipping on orders over ¥6,000

Shipping costs ¥400 - We usually deliver within 1–2 days across Japan

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.

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.

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.

Not all extra virgin olive oils are equal. Most are just cooking fat.

POLYPHENOLS
Natural antioxidants found in early-harvest olives. They give the oil its bitterness and peppery finish, and contribute to reducing oxidative stress in the body, supporting overall cellular balance. - 500 mg/kg double the EU meaningful benchmark of 250mg/kg

OLEIC ACID
The primary monounsaturated fat in olive oil, central to the Mediterranean dietary pattern and extensively studied in long-term human nutrition research for its structural role in balanced dietary fat intake. - 85% above average for extra virgin olive oil

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

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...

Lemon Rosemary Olive Oil Cake

Lemon Rosemary Olive Oil Cake While traditional cakes rely on butter for richness, we use Extra Virgin Olive Oil (EVOO) to create a crumb that is significantly more moist and...

Zucchini & Crumbled Ricotta Pasta with Parmesan

Zucchini & Crumbled Ricotta Pasta with Parmesan This dish is a masterclass in texture. By sautéing zucchini until tender and finishing with fresh, cold ricotta and a sharp dusting of...

Goat Cheese & Avocado Toast

Goat Cheese & Avocado Toast This is our favorite Sunday brunch. You have the crunch of well-toasted bread meeting the buttery, silkiness of mashed avocado and the creamy tang of...

Gazpacho with Red Snapper Tartare

Gazpacho with Red Snapper Tartare This is summer in a bowl. The gazpacho base — watermelon, tomatoes, peppers, cucumber and a little stale bread blended together — is cooling, vibrant...

Frequently asked questions

No. It’s real food, just made with unusually high standards.

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.

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.

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.

Shipping is free for orders over ¥6,000. Orders below ¥6,000 are charged a flat shipping fee of ¥400 anywhere in Japan.

Olio Extra Vergine di Oliva

¥3,800

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