Extra virgin olive oil 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.

A little goes a long way — most people in the Mediterranean use it daily without measuring.

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 within hours of being harvested to capture peak flavor and antioxidants. After milling, the oil rests in stainless steel tanks to naturally settle and stabilize before bottling.

Yes. Extra virgin olive oil has a smoke point of 375–410°F, which covers sautéing, baking, and light roasting.

Many people still prefer it raw or at low–medium heat to preserve the flavor — just avoid letting it smoke.

Grossal is a rare, local olive variety native to València, Spain. It's known for its thick skin and high oil yield, a rich, complex flavor, and 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 distinctive.

That peppery kick comes from oleocanthal, a natural compound in high-quality extra virgin olive oil. It's a sign of freshness, not a flaw.

A little goes a long way — most people in the Mediterranean use it daily without measuring.