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.
Olio Extra Vergine di Oliva
250ml
¥3,800
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Olio Extra Vergine di Oliva
EXTRA VIRGIN OLIVE OIL • HARVEST 2025/26
HIGH-POLYPHENOL · COLD-PRESSED · MADE IN ITALY
A fresh, green aroma.
A pleasing bitterness and a peppery finish that lingers at the back of the throat. The simpler the dish, the more clearly you can taste the difference.
What matters to OLIO is not only the quality of the oil at the moment it is pressed. It is preserving as much of that quality as possible until the moment you enjoy it. The flavour.And the components naturally present in the olives.
Flavour you can appreciate from the very first taste.
And the health value worth considering in something you consume every day. OLIO is committed to freshness for both.
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
Open the bottle and a fresh, green aroma unfolds. On the palate, a pleasing bitterness. Then a peppery finish that lingers at the back of the throat. Bitterness and pungency are not better simply because they are stronger. OLIO was created to have the distinctive intensity of olives, balanced with a flavour that feels natural in everyday cooking. The oil does not overpower the food. It makes familiar dishes taste that little bit better. Before the numbers, this is the flavour we want you to experience.
How to use
To experience OLIO’s aroma and flavour most directly, try adding it at the very end, just before serving. Drizzle it over salads, soups or steamed vegetables. Use it as the finishing touch on meat or fish. Begin by tasting the fresh, green aroma, pleasing bitterness and peppery finish for yourself. Of course, that is not the only way to use it. Sauté vegetables. Add it to sauces.Use it to finish grilled meat or fish. You can use it in everyday cooking, just like your usual olive oil. And sometimes, try it with something a little unexpected. With soba. With vanilla ice cream. With plain Greek yoghurt. These combinations are easier to understand by tasting than by explaining.
Do not save it for a special occasion. Once opened, bring it to the table every day.
The cultivars blend
OLIO is made with Moraiolo, Leccino and Itrana. Each of these three cultivars has its own character. Together, they create the flavour and quality we set out to achieve.
Moraiolo
Rich in polyphenols, with a bold character.
Leccino
Balance and roundness that soften and bring that intensity together.
Itrana
Depth and definition, creating a pleasing bitterness and lingering finish.
No single cultivar defines the blend.
Bold, but not too heavy. Bitter, but not merely bitter. A richness of polyphenols, balanced with a flavour you will want to enjoy every day. OLIO’s blend is the result of pursuing that balance.
Making a good oil
is not enough
No matter how carefully an extra virgin olive oil is made, it does not remain in the same condition as when it was first pressed.
Time. Heat. Light. Oxygen. Its quality gradually changes after bottling, during transport and while it is stored in a warehouse or displayed on a shop shelf. So looking only at the place of origin or the producer cannot tell you what condition the oil will be in when you enjoy it. What matters is: How good the oil was when it was made. And: How much of that quality was preserved until the moment it was enjoyed. OLIO considers both to be part of quality.
Freshness preserves
more than flavour.
A fresh, green aroma. A pleasing bitterness.
A peppery finish that lingers at the back of the throat. These qualities, so characteristic of fresh EVOO, are connected to components naturally present in olives, including polyphenols. Polyphenols are also one of the reasons olive oil has been studied for its relationship with health. In other words: The quality that creates flavour and the quality worth preserving for health are not separate things. So it is not enough to consider how much was present when the oil was pressed. What also matters is how much remains in good condition until the moment it is enjoyed. OLIO considers the journey all the way to that moment. That is why freshness matters so much to us.
Quality
over quantity.
As olives ripen, more oil can be extracted from the fruit. OLIO does not wait for the highest possible yield. To achieve the low acidity and quality we seek, the olives are harvested while the fruit is still young. The earlier the harvest, the less oil can be extracted from the same quantity of olives. Even so, OLIO prioritises not yield, but the quality of the oil we want to make. Once harvested, the olives are pressed within four hours. So that the quality secured in the grove can be carried into the oil as quickly as possible.
This is where OLIO’s freshness begins.
Quality, side by side
What makes this oil different, in ways you can measure, because beyond the words “high quality” is quality you can verify. You do not need to remember every number. What matters is: We do more than call OLIO “high quality.” We measure the oil we are delivering now. Because quality should be more than an impression.
| 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 |
There is more to consider than flavour.
Extra virgin olive oil offers more than flavour. Its polyphenols and unsaturated fats are widely studied for health. Choosing quality for both taste and wellbeing is what OLIO values most.
Skin health
Healthy skin begins with what we eat, too. When we think about caring for our skin, our attention often turns to care from the outside. But skin is part of the body. And everyday diet matters when it comes to maintaining healthy skin. Olive oil and Mediterranean-style dietary patterns have also been studied in relation to skin health. This is not to say that one food alone will change your skin. Even so, if we are thinking about keeping skin healthy over time, what we eat every day cannot be ignored. Choosing the quality of the oil we use every day is one part of that.
Oxidative stress
Oxidative stress occurs in our bodies
as part of everyday life. The polyphenols found in olives have been studied in relation to oxidative stress. In the current OLIO, total biophenols have been measured at 541 ± 64 mg/kg. Of course, this number is not itself a measure of any health effect. But it does tell us: How much of these olive compounds is present in the oil we are delivering now. That is something we verify. We go beyond a vague sense that it “seems healthy. Knowing what is actually inside is another part of OLIO’s quality.
Weight and metabolic health
So you can continue to enjoy food in the years ahead. Research is also exploring the relationship between Mediterranean-style dietary patterns and extra virgin olive oil, and brain and cognitive health. Here too, the outcome is not determined by any one food. What matters is what we choose, day after day. Enjoy today’s meals while also considering how you want to eat in the years ahead. To enjoy food in good health for years to come, consider the quality of the oil you use every day. That is another reason to choose OLIO.
Heart health
Because it is an oil you use every day, consider your future heart health too. The relationship between olive oil and cardiovascular health has been studied for many years. Behind this research are the unsaturated fatty acids and polyphenols found in extra virgin olive oil, as well as Mediterranean-style dietary patterns. Health is not determined by any one food. But oil is something we consume day after day. So it is worth considering: What kinds of fats we choose. What quality of oil we continue to consume. When thinking about heart health for the years ahead, there is value in choosing our everyday oil carefully.
Brain and Cognitive Health
Research continues to explore how Mediterranean-style dietary patterns and extra virgin olive oil relate to brain and cognitive health.Here too, the outcome is not determined by any one food. What matters is what we choose, day after day. Enjoy today’s meals, while choosing the habits you want to carry into the years ahead. If we want to enjoy food for years to come, the quality of the oil we use every day is worth choosing carefully. That is another reason to choose OLIO.
The olive oil in your kitchen,
is it really fresh?
A best-before date indicates how long a product is expected to remain good to eat. It does not tell you how fresh the oil is now.
“Still within its best-before date” does not mean “fresh.”
When choosing your next bottle, look beyond origin and price. Check when it was harvested and when it was bottled.
See How to Check
Pick up the bottle in your kitchen. You can check a bottle on the supermarket shelf in exactly the same way.
Begin with the best-before date. If an oil’s best-before date is set two years after bottling, count back two years from the date shown.
Best-before date − 2 years ≈ Bottling date
For example, if the best-before date is June 2027, the oil may have been bottled around June 2025. This gives you a useful guide.
Do not ask only,
“How long can I keep it?”
Ask: “How fresh is it today?”
Whether it is the bottle in your kitchen or the next one you pick up at the supermarket, take a moment to check.
Even after pressing,
no time is wasted.
Even an oil pressed in excellent condition loses its purpose if it then spends years in distribution and storage. That is why OLIO’s approach extends to the time after production.
Flown to Japan. On arrival, it is stored below 20°C. Rather than importing large volumes and holding them for long periods, we import small batches intended to move within approximately three to six months. Instead of passing through conventional wholesale distribution, OLIO is delivered directly from TSF to our customers. Or it goes to retailers that share our approach to quality management, delivered in small quantities at a time. This helps prevent the oil from remaining on retailers’ shelves for long periods. The goal is not efficiency. It is to preserve as much of OLIO’s distinctive aroma and quality as possible until the moment you open the bottle. Not only at the moment it is made, but until the moment you enjoy it. That entire journey is part of OLIO’s quality.
- Air freight
- Stored below 20°C
- Small-batch imports
- A short route without wholesale distribution
Every choice
carries through to the final drop.
Harvest early. Even with a lower yield, prioritise the quality we seek. Press within four hours of harvesting. Blend three cultivars with the balance of flavour and polyphenols in mind. Analyse the current batch. Transport it to Japan by air. Store it below 20°C. Avoid holding large volumes of inventory and continue delivering it in small batches. Bypass wholesale distribution to shorten the time it takes to reach our customers. And bottle it in 250ml, so it can be enjoyed in good condition after opening. No single choice makes OLIO what it is.
Recipes
Fresh Tomato Spaghetti
Blistered cherry tomatoes, EVOO and pasta water make a silky sauce for thick spaghetti.
Fresh Tomato Spaghetti
Fresh Tomato Spaghetti
No myths. No masquerade. Just exceptional ingredients and clarity you can taste.
This is olive oil.
Simplified.
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.