Extra Virgin Olive Oil

Clearly Extra Virgin Olive Oil has a rich, complex flavor typical of high-quality olive oil. You’ll taste a fruity base with a balanced bitterness and a subtle peppery finish. This spiciness comes from the high concentration of polyphenols and is a sign of the purity and quality of our oil.

Polyphenols are plant compounds naturally found in olives. They contribute to the flavor, shelf life, and quality of extra virgin olive oil.

Clearly Extra Virgin Olive Oil contains such a high concentration of olive polyphenols that it qualifies for the official EFSA claim: "Olive oil polyphenols help protect blood lipids from oxidative stress."

This beneficial effect occurs with a daily intake of 20 g of olive oil containing at least 5 mg of hydroxytyrosol and its derivatives.

Oxidative stress arises when there are more free radicals in the body than it can neutralize. It is associated with cellular aging and tissue damage.

Clearly Extra Virgin Olive Oil is made from handpicked Coratina olives from Puglia, Italy. It’s 100% pure, with no blends or additives, and contains over three times more polyphenols than standard extra virgin olive oil. Additionally, it’s internationally recognized for its award-winning flavor and high quality.

Extra virgin olive oil is the highest quality olive oil, cold-pressed and made without chemicals or heat, preserving its pure taste and nutrients. Regular olive oil is often refined, meaning it’s processed with heat or chemicals, which reduces both its flavor and nutritional value.

High-quality extra virgin olive oil should have a fresh, fruity aroma and a well-balanced flavor with a slight bitterness and peppery finish. Its acidity level should be low, ideally below 0.8%. The oil should be free from defects like rancidity or mustiness. Factors like the harvest date, production method (cold-pressed or cold-extracted), and whether it’s from a single estate or specific region can also indicate quality.

Yes, Clearly Extra Virgin Olive Oil is safe for cooking due to its high smoke point. It’s perfect for a variety of cooking methods, including sautéing, roasting, and even frying, while keeping its flavour. You can also use it as a finishing oil or in cold dishes like salads for added richness.

The acidity level is an indicator of olive oil quality. Extra virgin olive oil has a low acidity level, which means the olives are of high quality and the oil hasn’t been degraded by oxidation or fermentation. The lower the acidity, the better the taste and quality of the olive oil. Clearly Extra Virgin Olive Oil has an exceptionally low acidity of just 0.19%, which contributes to its flavor and purity.

First cold pressing refers to the traditional method where olives are mechanically pressed at temperatures below 27°C during the first extraction. This preserves the oil’s natural flavour, nutrients and polyphenols, ensuring the highest quality extra virgin olive oil.

Monocultivar means that the olive oil is made from a single variety of olives, in this case, Coratina olives. This results in a consistent and pure flavor, unlike oils that are blended from different olive varieties.

Store extra virgin olive oil in a cool, dark place, away from direct sunlight and heat. Make sure to close the bottle tightly after each use to preserve freshness.

Yes. Every ingredient is lab-tested for heavy metals, microbiology, and other potential contaminants.

We only use clean, traceable raw materials from trusted suppliers who meet the highest European safety standards.

If it’s not safe, tested, and the best, it’s not Clearly. We don’t go for "good enough", we go for #1 quality.

We use our own products daily. And just like you, we only want the best. Because if your health is #1, what you take should be too.

If you’re pregnant or breastfeeding, we recommend checking with your doctor before taking any supplement. During this time, both your health and your baby’s health are clearly #1.