Our exceptionally pure and rare organic Super Extra Virgin Olive Oil (SEVOO), harvested by hand in the steep Andalusian hills, is much more than just a fantastic addition to your culinary repertoire.

If you can’t eat your salad today with that good dash of olive oil just, have a sip of your oil and make sure you take advantage of all the health benefits it has to offer.

It is an elixir of sorts that will contribute to your physical wellbeing.
Its extremely low acidity and peroxide level together with a very high content of polyphenols classify it, under EU regulations, as an effective means to fight cellular oxidative stress. And, you see, we don’t just meet the given thresholds – we exceed them by far.

Let us give you some key parameters
Acidity – in EVOO an acidity level of 0.8% is average, 0.5% is good and 0.3% is considered the highest quality.
REVOLT EVOO has an acidity level of 0,19%.

Peroxide level – the maximum peroxide value for extra virgin olive oil is 20. High quality extra virgin olive oil should have a peroxide value below 12.
REVOLT EVOO has a peroxide level of 7.

Polyphenols – the highest quality olive oils on average range between 100 – 250mg/kg.
REVOLT EVOO contains close to 400mg of polyphenols per kg.

But let’s take a closer look at what all this really means:

In the fruit the level of acidity of olive oil is zero, but during the production process of olive oil its acidity level increases due to free fatty acids that get released and which are to be avoided. So low acidity basically is an indicator of how fast and clean the oil has been produced.

These are omega-9 fatty acids, and we really do benefit from these guys.
Whole foods and fresh pressed vegetable oils, for example, provide these. Our olive oil contains 73% of monounsaturated fats. These fats are associated with balanced blood cholesterol levels and reduced risk of chronic, degenerative disease, and strongly support controlled blood sugar levels.

Polyunsaturated fats mainly have the same benefits of monounsaturated fats. but our bodies do not produce these fats, we need to consume them in order to obtain them.

They also provide nutrients to help develop and maintain your body’s cells and they contribute vitamin E to your diet, a strong antioxidant we usually are in short supply of.

Polyunsaturated fats are omega-3 and omega-6 essential fatty acids that support a healthy heart, appropriate cholesterol ratios, balanced blood sugar and blood pressure levels. Recent studies strongly suggest that these fats also act as potent cerebral anti inflammatory agents fighting depression. This might be just another reason why the “mediterranean diet” has such a good vibe. 

These are bioactive compounds that come with fancy names as hydroxytyrosol, tyrosol, oleuropein or oleacein – natural chemicals found in small quantities in olives as well as in nuts, cocoa or tea, for example. The higher the quality of your olive oil the higher the polyphenol content.

Polyphenols are a thoroughly studied group of compounds and the research demonstrates clearly their protective effects against oxidative stress—a type of physiological stress that can cause DNA mutations and lead to cancer, diabetes, heart disease, and neurodegenerative disorders such as Alzheimer’s.
Further health benefits are lower cholesterol levels a reduced risk of heart disease, a lower blood pressure, easing of inflammations and pain, reducing the risk of diabetes, help to fight cancer, boosting brain health and cognitive functions, improving the health of your gut microbiome, supporting mental health and even providing aid in weight loss.

Different to acidity, the polyphenol content can be noted in the taste – a fresh and even slightly bitter taste as well as that certain peppery finish are signs of a healthy oil full of antioxidants and rich in anti inflammatory agents.

How much of this stuff makes it into the final product depends on various factors like:
The time of harvest – the earlier the better – green olives are highest in polyphenol levels

The harvest-to-mill time – the sooner the harvested olives get pressed the less the fruit gets spoiled and oxidised 

The kind of olive used – Hojiblanca and Manzanilla, the blend our farmers use mostly, are known to be amongst the richest in polyphenols.

How you store the oil determines how long the polyphenols will be present in your oil. Light and oxygen break down these fatty acids rapidly, so we came up with our bag-in-box packaging where the oil is completely sealed from light and oxygen until the last drop. This in unison with a high polyphenol level makes our olive oil extremely stable meaning that it takes a really long time – in some cases up to five years until it starts to become rancid.

Determine the initial oxidation of the oil, being an indicator of how clean and fast this oil has been produced, so a low peroxide level is very desirable if you want to have a product that is stable and keeps its health properties for a long time. High temperatures and the oxidation during the harvest due to damaging of the fruit are the main drivers of high peroxide levels.

I need to share what I saw in the garden today.

When we fail to see any overground signs of life it is difficult for us to imagine that an olive tree like the one in the picture is still alive.
In the form of wrinkles, lines and twisted knots its trunk shows the passage of time while we don´t see its deep roots and an infinity of minuscule life. Wild beauty in the shape of holes and crannies and nooks that provides a home for insects, rabbits and snakes.
Healthy olive trees rarely die if not of very very old age. They just go to sleep for a short while when, say, a wildfire raged over them. But as soon as the time is right and sufficient rain has fallen, you can observe how new life springs from a seemingly dead sculpture of twisted wood.

Many generations ago a man dug the holes, by hand with a shovel, without a machine. He planted small trees, seedlings barely an inch in diameter, he would take care of them until his last days to pass them on to his children, and their children, until these botanical miracles came to me to be cared for.
In 2021 I now can touch, harvest and care for the trees that my ancestors planted, connecting with my forefathers and with nature at once.
Life is an infinite wonder.

Love – Ana

As every other food we consume, the olive tree (olea europaea) also has a wild and untamed predecessor that was cultivated over millennia to yield bigger fruits, unfortunately losing some of its original flavour along the process.
The olive tree originated about 30 million years ago in what is now known as the eastern mediterranean basin, where around 5000 B.C. also its first cultivation took place. The wealth of the Minoan culture on the greek island of Crete (3000 B.C.) is believed to have come in great parts from the cultivation of the olive tree.
The wild olives can still be found in the oak, carob and pine forests of Andalusia. Here they are called “acebuche”, the latin name being olea europaea var. sylvestris or olea oleasta.
The fruits are very small and the output of one tree is minimal, so for one person to harvest the olives for one litre of oil can take several hours. The acebuche oil, however, is famed for its medicinal value, let alone its extraordinary taste.
This year in October and November we will swarm out into the woods to bring to you the absolute crown of olive oils. The quantity will, naturally, be extremely limited.
Drop us a line to follow the latest news on this project.

the actual olives (these may have been eaten already)