Green Machine Extra Virgin Olive Oil

Regular price €23,00
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Green Machine Extra Virgin Olive Oil
OlvLimits

Green Machine Extra Virgin Olive Oil

Description

Green Machine olive oil is ultra high in healthy polyphenols. For a natural healthy boost.

“Green Machine” is 100% Extra Virgin High Phenolic Oil crafted with the purpose to create olive oil high in polyphenols, powerful antioxidants known for their health benefits. Perfect for anyone looking to give their health a boost.

Intense & Peppery: Its high polyphenol content gives the olive oil an intense, peppery kick.

Coratina Olives: A variety known for its bold, intense flavour

Early Harvest: Harvested in October when the olives are green, hard and, very high in polyphenols

Origin: Bari, Puglia. This olive oil comes from Puglia, the region down in the heel of Italy’s boot. The soil there is super fertile, and olive trees have been growing for generations. OlvLimits works with two farms dedicated to making world-class olive oil, all within a 20 km radius near Bari, Puglia’s capital.

Details

Season 2024/2025; harvested in October; polyphenols 799 mg/kg (HPLC); acidity 0,17%; peroxides 4 meq/kg; oleic acid 76,76%; lab tests available for download: lab test 1, lab test 2.

Organic? The farms for the Green Machine are not officially certified organic yet, but they follow organic practices and are in the process of obtaining organic certification. Additionally, OlvLimits lab-tests their olive oil to ensure it is free from pesticides and heavy metals.

Quality Markers

You deserve food you can trust and trace. That’s why OlvLimits third-party lab-tests every batch and share the results with you.

Polyphenols - 799 mg/kg (HPLC)

These are olive oil’s natural antioxidants (e.g., hydroxytyrosol family) that help protect the oil and your body against oxidative stress. Typical extra virgin olive oil averages ~180 mg/kg; at 799 mg/kg, Green Machine is genuinely high-phenolic. In practical terms, that’s roughly ~11 mg polyphenols per 1 Tbsp (≈13.5 g) or ~16 mg per 20 g serving.

Acidity - 0.17%

Lower is better. Extra virgin must be <0.8%. 0.17% indicates healthy fruit and careful milling.

Peroxides - 4 meq/kg

A freshness marker of early oxidation. EVVO should be <20. At 4, your oil shows excellent stability and longer shelf life.

Oleic acid - 76.76%

A heart-healthy monounsaturated fat that also boosts oil stability. Many oils sit near ~67%; 76.76% supports both flavor integrity and resilience.

What high polyphenols can do for you

  • Support antioxidant defenses. Polyphenols help neutralize free radicals, protecting lipids (fats) in the body from oxidative stress.
  • Help maintain a healthy inflammatory balance. High-phenolic olive oil is associated with a calmer baseline versus pro-inflammatory foods.
  • Cardio-smart by design. Together with a high oleic-acid profile, polyphenols are linked with favorable heart markers and overall vascular support.
  • Taste with purpose. That peppery, pleasantly bitter finish? It’s the polyphenols, flavor that signals function.

Good habits: how to use it daily

  • One small “shot” in the morning (optional). 1 Tbsp neat (or with a splash of lemon) delivers ~11 mg polyphenols, simple, quick, effective.
  • Dress, don’t drench. Use as a daily finishing oil for salads, bowls, grilled veg, legumes, and fish-free mains to preserve polyphenols and aroma.
  • Cook smart. Extra virgin olive oil tolerates medium heat for sautéing, but polyphenols are heat-sensitive, keep high-heat searing for other fats and finish with a fresh drizzle.
  • Pair for synergy. Drizzle over tomatoes, leafy greens, or pulses, healthy fats improve absorption of fat-soluble nutrients (A, D, E, K and carotenoids).
  • Store like a pro. Keep it cool, dark, and capped, use within 3–6 months of opening for peak polyphenol impact.

OlvLimits

OlvLimits is a love affair with nature, with living soils, seasonal light, and the quiet intelligence of the olive tree. It is about bottling olive oil the right way: fresh, single-source, and lab-tested. Too many bottles on supermarket shelves are old, blended, or flat; studies on “extra virgin” have found that up to 48% don’t meet the grade and about 90% are low in health-supporting polyphenols.

Sil & Roos, founders of OlvLimits, are not mad at the industry, just disappointed, so they decided to do it better. Every release comes from the latest harvest, never a blend, and is verified by independent labs for quality markers and antioxidant levels. Real farmers, real relationships, really good olive oil, fresh, traceable, and honest from grove to glass.