Why is EVOO PREVI different from all other
Extra Virgin Olive Oils in Canada?
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EVOO Previ comes from olive trees that survive the harshest conditions—trees that fight to stay alive. The stress these trees endure produces powerful protective compounds, called polyphenols, which give EVOO Previ its exceptional health properties. Each batch is very limited, making it one of the rarest olive oils in the world.
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EVOO Previ ranks in the top 2% globally for certain polyphenols and top 5% overall, putting it in the elite class of olive oils. Compared to regular high-quality EVOO, you need far less EVOO PREVI to enjoy maximum benefits, helping you save calories while supporting gut health. It also contains impressive levels of Vitamin E and squalene, nutrients found only in the very best olive oils.
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Balance is key: some high-phenolic oils can be overly bitter. EVOO Previ is crafted to deliver maximum health benefits with a smooth, delicious flavor. Every step—from washing the olives to the critical malaxation process—is handled with expert care to protect the delicate polyphenols, which can degrade in less than 30 minutes if mishandled.
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It takes 15 kilos of olives to make 1 litre of EVOO Previ—three times the amount needed for regular EVOO. To preserve its potency, EVOO Previ is temperature controlled from Italy to your freezer, ensuring the polyphenols remain alive and effective.
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As Hippocrates, the father of Western medicine, once recognized, the healthiest olive oils are “the great healer.” Thousands of years later, EVOO Previ brings that same tradition to your table.
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Our mission is simple: give Canadians access to truly bioactive, high-phenolic EVOO, straight from the freezer, at the best possible cost. No retail markup, humble packaging, just exceptional olive oil for your health and wellbeing.
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Voila!!! .....ancient medicine of the Gods!!
Once you have your EVOO Previ, proper storage is key to keeping its power alive. Heat, light, and air are the enemies of polyphenols, the compounds that make EVOO Previ so special.
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Heat: Keep your EVOO away from stoves or hot areas. Heat reduces polyphenols, which is why EVOO Previ is shipped in temperature-controlled containers all the way from Italy. Cooking with EVOO? About 15–20% of strength is lost, but it’s still the healthiest choice—and studies show some polyphenols actually transfer to your veggies while cooking.
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Light: Don’t leave EVOO on the countertop or under bright kitchen lights. Sunlight and artificial light can break down polyphenols over time.
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Air: Never leave the cap off or use a decanter that isn’t airtight. Air exposure quickly diminishes polyphenols. The best option? Bag-in-Box packaging, which only exposes the oil when you pour. The rest stays protected, preserving its full potency.
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Store extra bottles in the freezer or a cool, dark place, and you’ll keep EVOO Previ at its peak, ready to deliver its legendary Mediterranean benefits whenever you need it.
What's a polyphenol and what do they do?
Plants naturally contain bioactive compounds that support health, and olive oil is one of the richest sources. EVOO Previ starts with over 39 unique polyphenols found only in olive oil. Most olive oils lose the majority of these compounds during production and storage—leaving only 2 in standard oils. High-phenolic EVOOs like preserve 4, and in the best batches like EVOO Previ you get even more of these polyphenols work together in a “fabulous tango”, amplifying their protective effects.
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These polyphenols are powerful antioxidants that help protect cells, reduce inflammation, neutralize free radicals, and support overall wellbeing. Some can even cross the blood–brain barrier, helping protect brain cells—one of the reasons the Mediterranean diet is celebrated worldwide. EVOO Previ also supports healthy cell function, growth, and communication, making it a true powerhouse for both body and mind.
Polyphenols are powerful antioxidants but not all antioxidants are polyphenols
Polyphenols in EVOO PREVI have been reported to exert antioxidant, anti-inflammatory, cardioprotective, and neuroprotective activities and they only come from table olives and olive oil. They are the most powerful natural antioxidant ingredients. However, these components need to be bioavailable to allow EVOO to exert its nutraceutical properties.
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Europeans broadly use the term polyphenol and North Americans specifically refer to specific molecule names, namely: Oleocanthal, Oleacein, Hydroxytyrosol, Tyrosol, Oleuropein also known as phenolic compounds. Recently two new compounds have been identified: oleomisssional and oleokoronal. Very exciting indeed!!
WHY CANADIANS NEED TO ACCESS TO HYDROXYTYROSOL, OLEUROPEIN, & OLEOCANTHAL ET AL
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Certain compounds in olive oil, like Hydroxytyrosol, Oleuropein, Ligstroside, and Oleocanthal, are some of the most powerful natural antioxidants found only in olives. These compounds help support cell protection, healthy inflammation response, and overall wellness—key benefits of the Mediterranean diet.
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Hydroxytyrosol is hydrophilic, meaning it’s attracted to water. This allows it to easily travel through the body, reaching cells throughout efficiently, much like sugar—but unlike sugar, it supports health instead of harming it.
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Oleuropein and Ligstroside have strong antioxidant and anti-inflammatory activity and may help support overall cellular health and maintain healthy cell function. Ligstroside also supports mitochondrial energy and overall vitality.
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Oleocanthal, a natural tyrosol ester, acts as a potent antioxidant and supports a healthy inflammatory response. Research suggests it may help maintain joint health, brain health, and general cellular protection, and may contribute to the body’s natural defenses that help reduce the risk of cancer development.
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Consuming exceptionally high-phenolic EVOO—like EVOO Previ, which ranks in the top 2% worldwide for Oleuropein and Ligstroside—delivers the highest levels of these beneficial compounds. This is why Canadians seeking the benefits of the Mediterranean diet need access to truly high-phenolic extra virgin olive oil.
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Studies suggest that EVOO is absorbed through the walls of the small intestine and colon. Its unique polyphenols, including hydroxytyrosol, can cross the blood-brain barrier, helping to neutralize free radicals in the central nervous system. From around age 30, our brain’s natural ability to handle reactive oxygen species (ROS) declines, and mitochondrial DNA becomes increasingly sensitive to oxidative stress as we age. EVOO Previ’s polyphenols help support healthy brain function by protecting cells from oxidative damage.
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Our brains are particularly vulnerable to oxidative stress because the natural mechanisms that neutralize ROS may not be sufficient over time. Under these conditions, oxidative stress can contribute to cellular damage. Consuming EVOO Previ provides hydroxytyrosol and other polyphenols that help reduce oxidative stress and support mitochondrial health.
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Maintaining a healthy gut also plays a key role in overall wellness. Supporting the microbiome involves:
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Removing foods that feed harmful bacteria and cause inflammation
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Introducing prebiotic foods to nourish beneficial bacteria
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Adding probiotic foods to help balance gut bacteria
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Consuming polyphenol-rich foods, like EVOO Previ, to protect against oxidative damage and inflammation
A balanced gut can help mitigate the effects of environmental factors, support healthy blood sugar regulation, reduce inflammation, and support overall metabolic health. Keeping blood sugar stable is essential, as chronic dysregulation can contribute to insulin resistance, which may increase the risk of type 2 diabetes and, which can lead to vascular dementia which is a stand alone diagnosis, which can lead to type 3 diabetes, which is a particular type of Alzheimer’s Disease. By supporting both gut and brain health, EVOO Previ fits naturally into a preventive lifestyle, helping Canadians maintain vitality as they age.
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Cooking with EVOO vs. Seed Oils
Cooking seed oils are anything but natural. The oils extracted from soybeans, corn, cottonseed, safflower seeds, and rapeseeds must be refined, bleached, and deodorized before they are suitable for human consumption. How does this happen? ……chemicals, chemicals and more chemicals on top of the fact that they are genetically modified crops and sprayed with pesticides. This creates unstable oils that oxidizes quickly. When these oils are reheated many times, they become even toxic and carcinogenic!
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Can you cook with EVOO?
Yes of course! Italians have been cooking with olive oil forever. Let’s talk smoke points. EVOO has relatively high smoke point (between 365 and 403 F) that is generally not impacted by household cooking. Should we even be talking about smoke points? NO but to demonstrate my point please see chart below:
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People get caught up on the smoke point but that’s not really what you should be worrying about. Let me tell you a story that’s important for your health!
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Listen up: once an oil is heated, it oxidizes. The more an oil can resist reacting with oxygen and breaking down, the better for cooking. This is measured as oxidative stability. Oxidative stability is the point when an oil breaks down and potentially produces harmful compounds. But there is a twist!!! When this happens it produces polar compounds that are terrible for your health and ironically the oils with the higher smoke points produce more toxic polar compounds. So if you rely on smoke points you are doing your body a disservice. See chart below:
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You learn something new everyday!!!
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You will note that EVOO is the safest and coconut oil comes in second. So how do you decide between the two? It’s very simple: EVOO is stable because it contains an abundance of antioxidants and vitamin E which help suck up the negative products formed during fatty acid oxidation. Exceptionally High Phenolic EVOO contains the highest number of antioxidants by far and also high oxidative stability, which is why we recommend EVOO for cooking, baking, and frying, even under high heat.
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the 411
First let’s get something straight: olives are the fruit of the olive tree. Olives are pressed to extract their oil. Extra Virgin Olive Oil is the fresh juice of the fruit of the Olive Tree.
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In order to qualify as "extra virgin" the olives must be first cold pressed. The pressure generated by the press causes the natural separation of the from the paste. No heat or chemicals can be used. In order to qualify as "extra virgin" the olives only be pressed by mechanical means of separation such as an hydraulic press which allows control and preservation of the phenolic compounds. First Cold Pressed Oils (true extra virgins) use the best quality of olives and it takes more olives to produce a bottle due to the fact that the olives are only pressed once at the lowest temperature possible. To put it in perspective, it takes about 5 kilograms of olives to create 1 litre of extra virgin olive oil. A mature olive tree will yield about 20 kilograms of olives in one harvest yearly. So one tree will yield approximately 4 litres of oil annually or 4 bottles of 1 litre each. EVOO must be 100% fresh olive juice.
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The oil is then tested for acidity. EVOO must be lower than 0.8% and be absent of defects. All EVOO’s must be subject to the standards development by the International Olive Oil Council.
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Not all olive oils are created equal: extra virgin olive oil is the only cooking oil made without the use of chemicals and industrial refining, and decreases inflammatory markers. Other categories of olive oils, or other seed oils, are not anti-inflammatory etc. etc.
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When ripe BLACK olives are harvested, they are ground up and pressed. The best BLACK olives are then cold pressed. At this point, the cold-pressed olive oil is either virgin or extra virgin. The Olive oil is tested in accordance with European laws. Only the best is allowed to be labeled extra virgin olive oil. What remains is labelled virgin olive oil and has not been exposed to heat and has not been refined. If you live in the country where it is produced, there is likely a decent amount of polyphenols in the bottle. If this is shipped into your country by shipping container and stored at room temperature, it will have no meaningful impact on your health because the polyphenols have died. Half of the polyphenols die in shipping and other half die within 12 months after harvest. This is the reason you want to start with an Exceptionally High Phenolic EVOO that is frozen throughout the supply chain.
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Nutrient Composition of EVOO
Just one tablespoon (14 g) of extra virgin olive oil provides a powerful nutritional profile:
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Calories: 119
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Fat breakdown:
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73% monounsaturated fat (mainly oleic acid)
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11% polyunsaturated fat
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14% saturated fat
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Vitamin E: 13% of daily value
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Vitamin K: 7% of daily value
This unique fat balance is one of the reasons olive oil is a cornerstone of the Mediterranean lifestyle.
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Why Vitamin E Matters — At Every Age
Vitamin E is a natural antioxidant that helps protect cells from oxidative stress, including DNA, proteins, and fats. European regulators have recognized this role across all age groups, including infants and young children, because oxidative protection is important throughout life.
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For growing children, nutrient-dense whole foods provide foundational support for gut health, cellular protection, and brain development. Good health isn’t built through supplements alone—it starts with the quality of the foods we choose every day.
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Proven Benefits for Adults, Too
Extra virgin olive oil contains several naturally occurring components that support long-term health:
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Olive oil polyphenols help protect blood lipids from oxidative stress
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Oleic acid, a monounsaturated fat, supports healthy cholesterol levels when it replaces saturated fats in the diet
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Vitamin E contributes to the protection of cells from oxidative stress
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Monounsaturated and polyunsaturated fats, when used instead of saturated fats (like margarine), help maintain normal blood cholesterol levels
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Let's give our kids the best nutrient dense foundation to support their guts and developing brain! You cannot supplement yourself into good health. It starts with the quality of your food.
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The EU also has passed laws regarding health claims with respect to adults. A quick breakdown is as follows:
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Olive Oil Polyphenols contribute to the protection of blood lipids from oxidative stress;
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Oleic Acid: Replacing saturated fats in the diet with unsaturated fats contributes to the maintenance of normal blood cholesterol levels. Oleic acid is an unsaturated fat;
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Vitamin E: contributes to the protection of cells from oxidative stress; and,
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Monounsaturated and Polyunsaturated Fatty Acids: replacing saturated fats (ie. Margarine) with unsaturated fats (ie. EVOO) in the diet contributes to the maintenance of normal blood cholesterol levels.
The Takeaway
Extra virgin olive oil isn’t just a cooking fat—it’s a nutrient-dense, whole-food foundation that supports gut health, brain health, and overall wellbeing for the whole family. When it comes to health, you can’t out-supplement poor food quality. It starts with what’s on your plate.
Let's talk Omega's
3, 6, and 9........
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Omega-3, Omega-6, and Omega-9 are all unsaturated fats. Health experts agree that replacing saturated fats (like lard or butter) with unsaturated fats can help support healthy cholesterol levels—so far, so good.
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Omega-3 and Omega-6 are known as essential fatty acids. That means your body needs them for heart and brain health, but cannot make them on its own—they must come from food.
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Balance matters. Too much Omega-6 compared to Omega-3 can reduce the benefits of Omega-3, which is why the ratio between these fats is important. Research shows that extra virgin olive oil has a favourable balance of polyunsaturated fats (PUFAs) and monounsaturated fats (MUFAs), making it more stable and less prone to oxidation when exposed to heat.
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Let’s talk about Omega 9!
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Omega-9 fatty acids are different. They’re important for health, but your body can produce them on its own, which is why they’re called non-essential from a technical standpoint.
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Omega-3 and Omega-6 = PUFAs
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Omega-9 = MUFA
The most well-known Omega-9 is oleic acid, and extra virgin olive oil is one of the richest natural sources. EVOO contains a high level of Omega-9s, combined with low saturated fat and a balanced PUFA-to-MUFA profile—one of the reasons it’s considered one of the healthiest oils to consume.
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Why EVOO Stands Apart
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Oleic acid can be found in other oils, but many of those oils are highly processed, often made from genetically modified crops, and may be exposed to agricultural chemicals. These factors can affect oil quality and may influence gut health.
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What truly sets EVOO apart is that it naturally contains phenolic compounds—including Oleocanthal, Oleacein, Oleuropein, Tyrosol, and Hydroxytyrosol—which are only found in table olives and extra virgin olive oil. These compounds help support cell protection, a healthy inflammatory response, and overall wellbeing, making EVOO a superior choice for everyday health.
Did you know EVOO can relieve pain?
EVOO Previ: Bold. Powerful. Unforgettable.
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EVOO Previ is not for the faint of heart. This organic, exceptionally high-phenolic extra virgin olive oil is intense, pungent, and unapologetically bold. Made exclusively from organic Moraiolo olives, it delivers vibrant fruitiness with complex notes of fresh-cut grass and artichoke, layered with aromatic hints of mint, sage, and basil.
On the palate, it is strong, bitter, and peppery, yet beautifully balanced—an olive oil crafted for the true connoisseur who appreciates character and depth.
But Wait… There’s More
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Research suggests that olive oil polyphenols may influence epigenetic pathways by helping regulate the expression of genes involved in inflammation. This is one of the reasons high-phenolic EVOO is gaining so much attention in the world of nutrition science.
Some studies have also observed that the natural compounds in extra virgin olive oil interact with pathways involved in the body’s inflammatory response. EVOO Previ contains significantly higher levels of these polyphenols than average EVOO, meaning you can enjoy these benefits with less oil, and fewer calories.
Why Does It Tingle Your Throat?
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That peppery “sting” at the back of your throat?
That’s polyphenols at work—a hallmark of bioactive, high-quality EVOO. Not all olive oils are equally bioactive, and the only way to know an oil’s true strength is through independent laboratory analysis.
Transparency Matters
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In Europe, initiatives are underway to link EVOO barcodes directly to lab analysis reports, allowing consumers to see exactly how potent their olive oil is at the point of purchase. This kind of transparency helps protect consumers and supports the fight against olive oil fraud—something EVOO Previ proudly stands behind.
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