Materially Better Olive Oil.
It’s a simple thing, made beautifully. We have carefully developed this world-class extra virgin olive oil: single-estate, early-harvest, and pressed with the same insistence on quality that runs through everything we do.
Our olive oil is polyphenol-rich, single estate, biodynamically farmed, and cold-pressed within an hour of harvest for maximum benefit, produced in Bobadilla, Málaga, by Spain’s most awarded olive oil company, Finca La Torre.
Polyphenol Rich, Single-Estate and Cold-Pressed Within the Hour
High-quality olive oil is not only about the grove, it’s about the clock. Our oil is cold-pressed in a temperature controlled facility and stored within one hour of harvesting to ensure it is as fresh as possible. This protects the delicate aromatics while preserving the natural polyphenol levels which would othewrise degrade from excessive heat and light.
When our olive oil was produced and bottled in December 2025, independent laboratory tests by the University of Córdoba (Spain) recorded a polyphenol level of 553 mg/kg, placing it well within the high-polyphenol category. By comparison, the EU recognises olive oils with polyphenol levels above 250 mg/kg as high-polyphenol, and most supermarket olive oils do not advertise their polyphenol content - which typically indicates they fall below this threshold.
The Flavour Profile
We do not call it special lightly. Every drop reflects our commitment to quality, care and longevity that defines all Rise & Fall essentials. The flavour profile is tomatoes, olive leaf, fresh grass, with hints of almond and apple. Use fresh on salads, vegetables, or meats; it elevates any dish.
Why Early Harvest Changes Everything
We care about quality and taste, so our olives are harvested early while they're still green to maximise flavour and polyphenol count. Most brands harvest later because it increases yield, but the olives are old by this time, and their polyphenols are then much lower (as they naturally reduce over time).
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Early Harvest
|
Later Harvest |
| Higher polyphenol levels, more bitterness and pepperiness | Lower polyphenols, softer profile |
| More aroma, more lift, more structure | More mellow, less distinctive |
| Lower yield, higher selectivity | Higher yield, less intensity |
| Best enjoyed fresh, as a finishing oil | Often used more broadly, including cooking |
Materially Better Extra Virgin Olive Oil For a Life Well Lived
A materially better olive oil is not a trophy bottle. It is the one you use often because it improves food with almost no effort, and because it’s made with a level of care you can taste. If you are looking for a premium olive oil to keep on the table and reach for daily, choose extra virgin, choose freshness, and choose an oil with enough character that a simple meal feels finished. Our single-estate, early-harvest Hojiblanca olive oil is exactly that.
Different Types of Olive Oil: What’s the Difference?
| Type | Production | Taste | Use |
| Extra virgin olive oil | Mechanical extraction, highest grade | Complex, vivid, sometimes peppery | Finishing, dressing, low to medium heat |
| Virgin olive oil | Mechanical extraction, lower grade | Milder, less refined character | Everyday use where nuance matters less |
| Purified olive oil (refined) | Refined then often blended | Neutral | High heat frying, where flavour is not the point |
| Olive pomace oil | Solvent extraction from pomace | Neutral | Industrial or high heat use |
Shop Polyphenol-rich Extra Virgin Olive Oil
Olive Oil FAQs
1. What is the difference between olive oil, virgin olive oil & extra virgin olive oil?
Extra virgin olive oil is the highest grade and must meet strict quality standards, including flavour and chemical measures. Virgin olive oil is also mechanically extracted but is a lower grade. Refined or purified olive oil has been processed to remove defects and flavour, making it more neutral and generally lower in the naturally occurring compounds found in high-quality extra virgin olive oil.
2. What does purified olive oil mean?
Purified olive oil commonly refers to refined olive oil, which has been processed to neutralise aroma and taste. It can be useful for high-heat cooking, but it does not offer the same flavour profile as extra virgin olive oil and typically contains fewer of the natural phenolic compounds associated with extra virgin quality.
3. Why does early harvest olive oil taste different?
Early harvest olives are picked while still green, which tends to produce an oil with higher polyphenols and a greener, more peppery profile. That intensity is a feature of freshness and concentration which people love.
4. Should I cook with extra virgin olive oil or use it as a finishing oil?
You can cook with extra virgin olive oil at low to medium heat, but the best way to experience a premium oil is to use it fresh, finishing dishes where its aroma and flavour stay intact. For very high temperatures, many people reserve refined oils for practicality.
5. What are polyphenols in olive oil & why do they matter?
Polyphenols are natural plant compounds. In olive oil, they function as antioxidants and are linked to several studied health outcomes. The authorised EU health claim is specifically about protecting blood lipids from oxidative stress when consumed in adequate amounts.
