How to Use & Store Your Extra Virgin Olive Oil

EVOO is the highest grade of olive oil — made from cold-extracted 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, yogurt, or simply drizzled over bread.

For wellness: The PREDIMED study suggests up to 4 tablespoons per day to support heart and brain health. Everyone’s needs are different — check with your healthcare provider if unsure.

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

Refrigeration isn’t necessary; clouding is harmless and clears at room temp.

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

With proper storage, oil can stay fresh up to 6 months, but taste and aroma shine brightest when enjoyed sooner.

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

At Valèvida, our olives are cold-extracted the very same day they’re harvested to capture peak flavor and antioxidants. After milling, the oil rests in stainless steel tanks to naturally settle and stabilize before bottling. This process protects freshness, clarity, and nutritional value — so by the time it reaches you, the oil is at its best.

Cook with confidence: EVOO handles the heat.

• Smoke point: 375–410°F — safe for sautéing, baking, and light roasting.
• Did you know? Extra virgin olive oil is among the most stable cooking fats when heated.
• Sofrito advantage: Cooking with EVOO can enhance absorption of carotenoids & polyphenols.
• Study spotlight: Pan-frying veggies in EVOO may increase beneficial compounds vs. boiling (University of Granada).
  

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 in the season and cold-extract the oil within hours of picking, creating a bold, peppery oil that’s both flavorful and nutritionally powerful.

• Early harvest = concentrated antioxidants
• Cold-extracted the same day
• Grossal olives are naturally polyphenol-rich
• Dark glass protects potency

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

That peppery kick comes from oleocanthal, a polyphenol with anti-inflammatory power.

High-quality EVOO should taste slightly bitter with a peppery finish — a sign of freshness and potency. The stronger the tingle, the richer the antioxidants.

The PREDIMED study (a landmark trial on the Mediterranean diet) recommends 2–4 tablespoons per day for wellness benefits.

These polyphenols are linked to heart and brain health, and chronic disease prevention.*

*Statements not evaluated by the FDA. Not intended to treat, cure, or prevent disease.