Heart & Circulation
Olive oil polyphenols are recognized to help protect blood lipids from oxidative stress — one of the few olive oil health benefits with formal food-safety authority backing in the EU, based on adequate daily polyphenol intake.
Biome Learning Center
Why We Carry It
Biome Learning Center is built on this idea: when you understand how something works, you make better decisions about it. That applies to what you eat as much as anything else.
Olive oil is one of the foundations of the Mediterranean way of eating, and how it is made has a lot to do with what you get. This one is hand-picked early, cold-pressed within hours, never blended, and verified by an independent lab.
We offer it in partnership with Mayer Nutrition, whose work grows out of Dr. Emeran Mayer’s food-first approach to the brain-gut connection.
Selected by BLCOrganic extra virgin olive oil, single estate, Italy
About The Oil
Some olive oils are made, this one is inherited.
Mayer Nutrition’s organic extra virgin olive oil comes from a single family-run estate in Italy, where many of the trees have stood for more than 500 years.
The process is deliberately minimal. Olives are hand-picked early in the harvest, when polyphenol content peaks, then mechanically cold-pressed within hours — never heat-treated, never blended with outside oils. What ends up in the dark glass bottle is exactly what came off those trees, from that grove, in that season.
You can taste the difference immediately. This oil is bold, grassy, and unmistakably fresh, with a peppery bite at the back of the throat. That pepper is oleocanthal — a natural anti-inflammatory compound found only in high-quality, freshly pressed olive oil. The stronger the bite, the more of it is present.
Every harvest is third-party lab tested to verify low acidity and high polyphenol content, plus sensory evaluation for the freshness, bitterness, and pungency that define real EVOO.
Italy
Ancient Trees
Generations
Early Harvest
Exceptional Oil
Evidence-Based
Health Benefits
Five reasons it earns a place on the shelf
Anti-Inflammatory
Oleocanthal — the compound responsible for the peppery bite — has been shown in peer-reviewed research to inhibit the same enzymes (COX-1 and COX-2) as ibuprofen, giving it a natural anti-inflammatory mechanism.
Brain Health
Diets rich in olive oil polyphenols are associated with better cognitive outcomes in aging populations, and early laboratory research suggests oleocanthal may help protect brain cells from oxidative stress.
Gut & Microbiome
Emerging research indicates that olive oil polyphenols can act as prebiotics — helping nourish beneficial gut bacteria and support short-chain fatty acid production. This is part of what ties EVOO to the brain-gut connection at the center of Mayer Nutrition’s approach.
Part of the Mediterranean Dietary Pattern
A foundational ingredient in the Mediterranean way of eating — supporting overall wellbeing as part of a varied, plant-forward diet.
Provenance
At A Glance
500+ years
Trees 500+ years old; ancient native cultivars
01
100% Italian, single-estate
02
Hand-picked, early harvest
03
Mechanically cold-pressed within hours; never heat-treated
04
Third-party lab verified: high polyphenol content, low acidity
- Never blended with outside oils
- Certified organic cultivation
- Naturally rich in oleocanthal
- Dark glass bottle to protect freshness
In The Kitchen
Ways To Use It
01
Finish your favorite foods
Pour it over sautéed greens, eggs, roasted vegetables, or grilled fish once the pan is off the heat. Added at the end, nothing is lost and you taste everything the harvest put into it.
02
Make a simple dressing
Whisk with balsamic vinegar, a pinch of salt, and a touch of mustard for a quick, bright vinaigrette.
03
Make it the base
Pesto, hummus, a white bean puree, a marinade. Anywhere the oil stays raw and does the flavoring, this one carries the whole dish.
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