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L’amore si misura in piatti cucinati


love is measured in cooked dishes  

the quality is more important than the measurement

EVOO Previ is a food and meant to be enjoyed as a food.  Italians don’t measure how much liquid gold they consume in their cooking.  They just enjoy the moment of culinary pleasure because they know they are feeding their bodies the best quality food.


That’s what its really all about.  Quality food!!  It's an obsession 


The concentration of polyphenols are required to induce any type of protection to the body.  It must be bioactive and alive in polyphenols.  The only way to preserve the polyphenols properly in Canada is to store them in the freezer!!  Yes that’s right….the freezer!  Please refer to the chart in Learn to see how fast polyphenols die.

The European Union and the European Food Safety Authority (EFSA) and the EFSA’s Panel on Dietetic Products, Nutrition and Allergies (NDA) all agree that:

  • Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress.

  • The claim may be used only for olive oil, containing at least 5 mg of hydroxytyrosol and its derivatives (e.g. oleuropein complex and tyrosol) per 20 g of olive oil.

  • The beneficial effect is obtained with a daily intake of 20 g of olive oil.   (Approximately 2 tablespoons daily minimum)


So even if you were shopping for EVOO in Italy the claim does not apply to any and all EVOO’s!!!  This is a very important distinction. 

Studies from the National Library of Medicine in North America suggest the following: 

General Health

Daily doses ranging from 25 ml to 40 ml are typically recommended.  That’s 2-4 tablespoons. Olive oil phenolic content seems to modulate the LDL phenolic content and the postprandial oxidative stress promoted by 40 mL olive oil ingestion in humans.

Blood Pressure

minimum intake of two tablespoons (25 ml) a day could significantly decrease systolic blood pressure in as little as three weeks.  Consult your doctor for medication adjustments

Skin Health
Topical Application

Applied topically, olive oil acts as a demulcent and emollient. It is used in massage and to soften the skin in eczema and psoriasis, as well as to prevent stretch marks.   (Evans WC. Trease and Evans' Pharmacognosy. 14th ed. London: WB Saunders; 1996:185-186)


EVOO Polyphenols are selective to cancerous cells and it has less or no cytotoxic effects on primary or non-tumorigenic cell lines, including human adult dermal fibroblast HDFa cells

A high dietary intake of olive oil is associated with lower incidences of Cancer, Cardiovascular Disease, Metabolic Diseases, Alzheimer’s disease and Osteoporosis. Daily doses ranging from 25 ml to 50 ml are typically recommended

Women with an EVOO consumption of at least 15% of their total energy intake showed a 62% significant reduction in the risk of breast cancer, compared to women with an extra-virgin olive oil consumption lesser than 5% of their total caloric intake.

Journal of Alzheimer’s Disease published a study reporting that long-term intervention with High Phenolic EVOO oil (50 ml daily) in 285 study participants, with a high vascular risk, resulted in significant improvement of cognitive function, independent of the presence of APOEɛ4. 


Blue zone countries when compared to North America seem to be enjoying menopause more symptom-less and an overall healthier aging process.  In North America thousands of women become obese, have greater risk of heart disease, insulin resistance, joint problems and depression.  According to studies woman in blue zone countries consume 30-50 ml daily was EVOO and experience better menopause journey. (Preedy & Watson, Olives and Olive Oil in Health and Disease 2020)

the effect of a dietary intervention fostering the adherence to the traditional Mediterranean diet on the incidence of postmenopausal breast cancer among 4152 women aged 60–80 years of age. Those women allocated to the Mediterranean diet experienced a 62% significant reduction in the risk of breast cancer compared to women in the control group (advise to follow a low-fat diet). In fact, it was observed that women with an EVOO consumption of at least 15% of their total energy intake showed a significant reduction in their breast cancer risk, compared to women with an extra-virgin olive oil consumption lesser than 5% of their total caloric intake.

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