EVOO is the highest grade of olive oil — made from cold-pressed olives with no heat or chemicals.

It’s fresh, rich in antioxidants like polyphenols, and delivers that signature peppery kick when it’s truly high quality — like Valèvida.

Extra virgin olive oil is incredibly versatile. Use it to finish dishes like roasted vegetables, grilled fish, eggs, or soups.

It also works beautifully in salad dressings, marinades, or simply drizzled over bread.

For a healthy lifestyle, the PREDIMED study suggests enjoying up to 4 tablespoons per day to support heart and brain health. However, everyone’s needs are different — check with a healthcare provider if you’re unsure.

To preserve its freshness and benefits:

• Store EVOO in a cool, dark place (like a cupboard)
• Keep it away from heat, sunlight, and humidity
• Always reseal the bottle tightly after use

Avoid storing near the stove or window. Never refrigerate — it can affect the texture and flavor.

For peak flavor and polyphenol content, we recommend finishing your bottle within 2–3 months after opening.

With proper storage, the oil can stay fresh for up to 6 months, but taste and aroma are best when it’s enjoyed sooner.

We include the harvest date and best-before date on every bottle — this tells you exactly when the oil was made.

Valèvida is always bottled the same day the olives are harvested to ensure maximum freshness and nutritional value.

Yes — high-quality EVOO like Valèvida is safe for most cooking. It has a smoke point between 375–410°F, making it ideal for sautéing, baking, and even light roasting.

💡 Among all vegetable fats, EVOO is the most stable and least likely to create harmful compounds when heated.

That said, its health benefits are strongest when used raw or at low temps.

🔬 A study found that cooking veggies in sofrito with EVOO enhances the absorption of carotenoids and polyphenols from ingredients like tomato, garlic, and onion.

🧪 A University of Granada study also found that frying vegetables in EVOO may be more nutritious than boiling them — thanks to the transfer of phenols from the oil to the food.

So yes — cook with confidence. Just avoid deep-frying or prolonged high-heat exposure if you want to preserve all the delicate flavor and nutrients.

Grossal is a rare, local olive variety native to València,
Spain.

It’s known for:

• Thick skin and high oil yield
• A rich, complex flavor
• Naturally high polyphenol content

We harvest them early and cold-press them the same day,
creating a bold, peppery oil that’s both flavorful and nutritionally powerful.

Valèvida is naturally rich in polyphenols — the antioxidants responsible for EVOO’s heart, brain, and anti-inflammatory benefits.

We achieve this by:

• Harvesting early, when antioxidants are most concentrated
• Cold-pressing the same day
• Using Grossal olives, which are naturally high in polyphenols
• Bottling in dark glass to protect the oil
  

The result? A bold, green, slightly peppery oil — the kind your body (and palate) will thank you for.

That peppery kick or tingling is a good thing! It’s caused by oleocanthal, a polyphenol compound with powerful anti-inflammatory effects.

High-quality EVOO should have a slight bitterness and a noticeable finish in the throat — it’s a sign of freshness and potency. The stronger the tingle, the more antioxidants are present.

The PREDIMED study, a landmark clinical trial on the Mediterranean diet, highlights the importance of extra virgin olive oil (EVOO) for optimal health. The study recommends approximately 2-4 tablespoons per day to provide a significant dose of polyphenols — natural antioxidants found abundantly in high-quality EVOO — which have been linked to the prevention of chronic diseases.*

*These Statements Have Not Been Evaluated By The FDA. This Product Is Not Meant To Cure, Treat, Prevent Or Diagnose A Disease.2