From sun-kissed fields to being pressed and bottled with care, our lives are cultivated around the quietly powerful ad nature-perfected olive oil.

Not just any olive oil, mind you. I mean the real-deal, old-world kind—cold-pressed and packed with polyphenols. It’s the kind of stuff your great-grandmother might’ve used, poured straight from a dark green bottle and never skimped on. Turns out, she was onto something.

So grab your mug, and let’s wander through the grove for a bit. You’ll be amazed what this humble oil can do.

It’s technically fruit juice.
That’s right. Olives are fruit, and when you cold-press them, you’re getting their juice—pure and simple. No chemical funny business, just the goodness that comes straight from the earth.

Extra virgin is the gold standard.
You’ve probably seen “EVOO” tossed around like a fancy buzzword, but it actually means the oil is unrefined, fresh, and full of life. It hasn’t been cooked or bleached or messed with.

It’s not all created equal.
There’s a big difference between that dusty bottle at the back of a discount shelf and a fresh, high-quality cold-pressed oil. The difference? Polyphenols—powerful plant compounds that give olive oil its bite—that peppery, bright finish. They’re natural antioxidants and anti-inflammatory agents that do your body all kinds of favors.

Some of the big ones in olive oil include:

• Oleuropein – a tongue-twister that keeps your heart humming.
  
• Hydroxytyrosol – a heavy-hitter in the antioxidant world.
  
• Tyrosol – helps keep your brain and body in working order.
  
• Oleocanthal - eases aches, soothes your joints, and fights long-term inflammation.

Hydroxytyrosol, one of the superstar polyphenols, helps protect your noggin from age-related decline. If you want to stay sharp and spry as the years roll on, olive oil might just be your ally.

Cold-pressed olive oil encourages healthy bacteria in your belly and keeps digestion smooth. It’s gentle but mighty.

Can you see why we only make cold-pressed olive oil? It's because cold pressing means the olives are crushed without heat or chemicals—so all those delicate nutrients stay right where they should be. No shortcuts, no nutrient loss. Just clean, honest oil. 

Trusted By You, Held Accountable By Our Peers

When you make transparency a leading value, you place accountability at the front of your operations. Which is why we partner with a third party lab to ensure we’re are accurately tracking the quality we bottle.

From Our Fields To Your Kitchen Counters

Every step of the way is cultivated with a never-ending dedication to quality. We do everything to grow healthy olives for the greatest nutritional value. It's why our polyphenol count lives in the highest range when we bottle. While we try to stay humble, we can't help but brag about our 400-550 polyphenol count our oil has when we bottle!

We're honored to stand apart from the rest. When we say we sell olive oil, that means we're only bottling what we're growing. We're not here to pull the wool over your eyes, neighbors don't do that sort of thing. Thanks to friends in North Texas, bringing data to the table with our lab tested results, we can always confirm that what you read on the ingredient list is what you're enjoying.

And after all this time growing 40,000 trees in Texas, to partnering with fellow family farms around the world, we've learned one very important thing: big taste has no boundaries.

How To Pick The Good Stuff

Here’s what to look for when you’re shopping:

• “Extra virgin” and “cold-pressed” on the label

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• And don’t be afraid of a peppery kick—that’s the polyphenols talking.