Extra Virgin Olive Oil (EVOO) Early Harvest 250ml

It means the oil is pressed straight from fresh olives using only pressure, with no heat, no chemicals and no refining. It then passes a lab test for purity and a panel for taste. The legal limit is 0.8% acidity; ours sits under 0.3%. Anything labelled “pure”, “light”, or “pomace” has been refined, which is a real step down.

Yes to all three, and they’re connected. It’s halal-certified to the JAKIM-recognised MS 1500:2019 standard, USDA Organic (grown and pressed without synthetic pesticides or chemicals), and 100% pure, single-origin olive oil with nothing blended and nothing added. That’s exactly why it’s a food the whole family can have every day, from the young to the old. If someone is pregnant, very young, or on medication, it’s always best to check with their doctor first, as with any change to the diet.

Most supermarket oils are blended from several countries, made from older olives, and sometimes cut with cheaper oil, so the “extra virgin” on the label doesn’t always survive a lab test. We’d rather show you the proof. We’re real, and we’re transparent:

• A Certificate of Analysis from two countries. Every batch is tested at labs recognised by the International Olive Council (IOC), in Türkiye at the source and again in Malaysia. The results show it isn’t just ordinary extra virgin. It’s premium grade, with free acidity under 0.3% (an oil only needs to beat 0.8% to be called extra virgin at all).
• An official sensory (taste-panel) test. To the same IOC standard, trained tasters assess the oil blind for real fruitiness and for any defects. This taste test is a compulsory part of grading genuine extra virgin, and it’s the step cheap oils quietly fail. Ours passes.
• Organic and halal certificates. USDA Organic, and halal-certified to the JAKIM-recognised MS 1500:2019 standard, so you know exactly what you’re bringing home.
• Awards, year after year. We enter international olive oil competitions every year, and we’ve won many. We’re confident enough to be judged.

Real oil is happy to be tested and tasted. That’s the difference.

Yes, and honestly we wish more brands would show theirs. Every batch is tested against the official limits for extra virgin olive oil, first at an accredited laboratory in Türkiye and then again here in Malaysia. Here is exactly how our oil measured up.

That peppery kick, the little cough at the back of your throat, is a good sign, not a bad one. It comes from oleocanthal, a natural compound in fresh, early-harvest olives that works on your throat much like ibuprofen does. Cheap, old, or refined oils have had it stripped out, so they taste flat and smooth. Ours bites a little because the goodness is still in it.

It matters a lot, and it’s a deliberate choice. We pick early, while the olives are still green, before they ripen. Green olives are richer in polyphenols, the natural antioxidants that give real extra virgin its fresh peppery bite, its low acidity, and much of its goodness. Most oils wait for the olives to ripen and fatten so they yield more oil, but that riper oil is milder and weaker, with less of the good stuff. Picked green and pressed fast is the harder way, and it’s why ours tastes alive and does more for you.

Because there are no shortcuts in the price. Picking the olives early and green yields far less oil per tree, so it takes many more olives to fill one bottle. Pressing them cold, within four hours, with no heat or chemicals is slower and more careful than industrial refining. And keeping it single-origin and independently tested, never blended with cheaper oil, all adds cost that a mass-market bottle avoids. Cheap “extra virgin” is cheap because it skips these steps. You’re not paying for a bigger bottle, you’re paying for the real thing done properly.

Honest answer: this is food, not a drug. It won’t cure or treat a disease, and it should never replace the advice or medication your doctor gives you.

But food and health were never separate things. Long before modern medicine, people cared for their bodies through what they ate every day, and today’s research keeps proving them right. Extra virgin olive oil is one of the most studied foods on earth: as the heart of the Mediterranean diet, it’s linked to better heart health, healthier cholesterol, lower inflammation and better long-term wellbeing.

That is what people mean by food as medicine. You don’t wait until you’re unwell to reach for it. You use it daily, in your cooking and over your meals, and let a genuinely good habit quietly protect your health for years to come.

So think of it this way: not a pill to fix a problem once it shows up, but real food that helps your body stay well in the first place. And if you’re managing a health condition, please keep following your doctor.