Polyphenols are natural antioxidants found in high concentrations in extra virgin olive oil. They protect your cells from oxidative stress, have anti-inflammatory properties, and are a key reason why olive oil is considered a cornerstone of the Mediterranean diet. The slightly bitter, peppery bite you sometimes feel at the back of your throat? That's oleocanthal — a polyphenol with effects similar to ibuprofen, shown in studies to have anti-inflammatory properties.

Because heat degrades polyphenols, finishing oils like our Finish With Me — used raw — preserve a higher concentration of these compounds. One more reason to finish your dishes properly.

Olive oil is predominantly made up of oleic acid, a monounsaturated fatty acid (MUFA). MUFAs are associated with reduced LDL (bad) cholesterol levels, improved cardiovascular health, and better insulin sensitivity. Unlike saturated fats, oleic acid is stable and beneficial consumed regularly as part of a balanced diet.

Extra virgin olive oil is a natural source of Vitamin E, a fat-soluble antioxidant that supports immune function and skin health. It also contains small amounts of Vitamin K, which plays a role in bone health and blood clotting.

Olive oil has been the primary fat in the Mediterranean diet for thousands of years. The PREDIMED study — one of the largest dietary intervention trials ever conducted — found that people on a Mediterranean diet supplemented with extra virgin olive oil had significantly lower rates of major cardiovascular events compared to those on a low-fat diet. It's not just a cooking ingredient. It's a daily health habit.

Not all olive oil is the same. "Extra virgin" is the highest classification, meaning the oil was cold-extracted without heat or chemicals, and meets strict acidity and quality standards. Both Solio oils are certified organic extra virgin — meaning no pesticides, no shortcuts, and no compromise.