Extra virgin olive oil is unfiltered and cold-pressed oil from Portuguese olives. It has a high polyphenol content (438 mg/kg) and a low peroxide value of 4,1 meq O₂/kg. One 15ml serving provides 12 g of unsaturated fats. When replacing saturated fats, these help maintain optimal cholesterol levels. The oil is protected by dark UV glass and tested by an independent laboratory.
Extra virgin olive oil is obtained from Portuguese olives, exclusively through mechanical cold pressing. It undergoes no refining or heat treatment. The olives are harvested while still green so that the oil retains the highest possible polyphenol content. The bio-phenol content reached in the latest analysis 438 mg/kg. This batch was tested by the Espejo laboratory in Seville, recognized by the International Olive Council. Polyphenols give the oil its characteristic peppery taste while also protecting it from oxidation.
Each 15ml serving with an energy value of 120 kcal contains 14 g of fat, of which 12 g consists of unsaturated fatty acids. Their greatest health benefit lies in replacing saturated fats in the diet, thereby contributing to maintaining normal blood cholesterol levels.
The oil also naturally contains vitamin E (tocopherols), which, together with polyphenols, protects its fatty acids from oxidation.
The typical pungent note and scratchiness in the throat indicate processing from premium unripe green olives. For oils with such a high proportion of polyphenols, this is an expected characteristic, not a defect. This oil is ideally used especially in cold dishes. Avocado oil, for example, is more suitable for hot cooking.
Scientifically supported components
- Polyphenols (plant compounds from olives): Chemically, these are antioxidants that scavenge free radicals, interrupt oxidative chain reactions, and bind metal ions that trigger oxidation. This is precisely why they slow down the oxidation of the oil itself.1 Their role in heart health is being investigated in research on high-polyphenol olive oils.2 Research also examines the connection with the brain and cognition. Cognition includes, for example, perception, attention, and memory.3
- Oleic acid (omega-9): It makes up 74,67 % of the fatty acids in this oil. It is being studied in relation to cell membranes.4
Light and air oxidize oil, causing it to lose flavour, aroma and polyphenols. The packaging is therefore made of dark UV glass to protect the oil and maintain its quality for longer. The 750 ml pack contains 50 servings. The oil always comes from a specific harvest, meaning from a single source to maintain the highest standard. The oil is not filtered. Natural sediment may therefore settle at the bottom of the bottle, and the oil is more sensitive to light and heat, which is why dark UV glass is used.
The oil was created as part of Blueprint, Bryan Johnson's daily protocol consisting of foods and dietary supplements with defined dosing. It accounts for 15 % of daily energy intake, making it the largest share of all protocol items. Ideally, consume 1 to 3 tablespoons daily on its own, or add it to a finished meal. It is also an excellent match with Blueprint Longevity Protein.
Extra virgin olive oil and its benefits
- cold-pressed, unfiltered oil from a single Portuguese harvest of green olives
- high polyphenol content (438 mg/kg)
- acidity of 0,15 % and peroxide value of 4,1 meq O₂/kg, well below the legal limit
- 92,77 % 1,2-diacylglycerols and 0,1 % pyropheophytin as freshness indicators
- dark UV glass packaging protects against light and oxidation
- each batch undergoes testing for oxidation, pesticides, and heavy metals
Nutritional value table
| Nutritional information | 15 ml |
|---|---|
| Energy value | 502 kJ / 120 kcal |
| Fats | 14 g |
| - of which saturated fatty acids | 2 g |
| Carbohydrates | 0 g |
| - of which sugars | 0 g |
| Protein | 0 g |
Sources and scientific evidence
- Paradiso VM, Flamminii F, Pittia P, Caponio F, Di Mattia C. Radical scavenging activity of olive oil phenolic antioxidants in oil or water phase during the oxidation of O/W emulsions: an oxidomics approach. Antioxidants (Basel). 2020;9(10):996.
- George ES, Marshall S, Mayr HL, et al. The effect of high-polyphenol extra virgin olive oil on cardiovascular risk factors: a systematic review and meta-analysis. Crit Rev Food Sci Nutr. 2019;59(17):2772–2795.
- Kanaan A, Papaneophytou C, Andreou EP. Impact of Olive Oil Fatty Acids and Bioactive Compounds on Cognitive Function in Adults: A Systematic Review. Foods. 2026;15(10):1791.
- Ibarguren M, López DJ, Escribá PV. The effect of natural and synthetic fatty acids on membrane structure, microdomain organization, cellular functions and human health. Biochim Biophys Acta. 2014;1838(6):1518–1528.
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Extra virgin olive oil is obtained from Portuguese olives, exclusively through mechanical cold pressing. It undergoes no refining or heat treatment. The olives are harvested while still green so that the oil retains the highest possible polyphenol content. The bio-phenol content reached in the latest analysis 438 mg/kg. This batch was tested by the Espejo laboratory in Seville, recognized by the International Olive Council. Polyphenols give the oil its characteristic peppery taste while also protecting it from oxidation.
Each 15ml serving with an energy value of 120 kcal contains 14 g of fat, of which 12 g consists of unsaturated fatty acids. Their greatest health benefit lies in replacing saturated fats in the diet, thereby contributing to maintaining normal blood cholesterol levels.
The oil also naturally contains vitamin E (tocopherols), which, together with polyphenols, protects its fatty acids from oxidation.
The typical pungent note and scratchiness in the throat indicate processing from premium unripe green olives. For oils with such a high proportion of polyphenols, this is an expected characteristic, not a defect. This oil is ideally used especially in cold dishes. Avocado oil, for example, is more suitable for hot cooking.
Scientifically supported components
- Polyphenols (plant compounds from olives): Chemically, these are antioxidants that scavenge free radicals, interrupt oxidative chain reactions, and bind metal ions that trigger oxidation. This is precisely why they slow down the oxidation of the oil itself.1 Their role in heart health is being investigated in research on high-polyphenol olive oils.2 Research also examines the connection with the brain and cognition. Cognition includes, for example, perception, attention, and memory.3
- Oleic acid (omega-9): It makes up 74,67 % of the fatty acids in this oil. It is being studied in relation to cell membranes.4
Light and air oxidize oil, causing it to lose flavour, aroma and polyphenols. The packaging is therefore made of dark UV glass to protect the oil and maintain its quality for longer. The 750 ml pack contains 50 servings. The oil always comes from a specific harvest, meaning from a single source to maintain the highest standard. The oil is not filtered. Natural sediment may therefore settle at the bottom of the bottle, and the oil is more sensitive to light and heat, which is why dark UV glass is used.
The oil was created as part of Blueprint, Bryan Johnson's daily protocol consisting of foods and dietary supplements with defined dosing. It accounts for 15 % of daily energy intake, making it the largest share of all protocol items. Ideally, consume 1 to 3 tablespoons daily on its own, or add it to a finished meal. It is also an excellent match with Blueprint Longevity Protein.
Extra virgin olive oil and its benefits
- cold-pressed, unfiltered oil from a single Portuguese harvest of green olives
- high polyphenol content (438 mg/kg)
- acidity of 0,15 % and peroxide value of 4,1 meq O₂/kg, well below the legal limit
- 92,77 % 1,2-diacylglycerols and 0,1 % pyropheophytin as freshness indicators
- dark UV glass packaging protects against light and oxidation
- each batch undergoes testing for oxidation, pesticides, and heavy metals
Nutritional value table
| Nutritional information | 15 ml |
|---|---|
| Energy value | 502 kJ / 120 kcal |
| Fats | 14 g |
| - of which saturated fatty acids | 2 g |
| Carbohydrates | 0 g |
| - of which sugars | 0 g |
| Protein | 0 g |
Sources and scientific evidence
- Paradiso VM, Flamminii F, Pittia P, Caponio F, Di Mattia C. Radical scavenging activity of olive oil phenolic antioxidants in oil or water phase during the oxidation of O/W emulsions: an oxidomics approach. Antioxidants (Basel). 2020;9(10):996.
- George ES, Marshall S, Mayr HL, et al. The effect of high-polyphenol extra virgin olive oil on cardiovascular risk factors: a systematic review and meta-analysis. Crit Rev Food Sci Nutr. 2019;59(17):2772–2795.
- Kanaan A, Papaneophytou C, Andreou EP. Impact of Olive Oil Fatty Acids and Bioactive Compounds on Cognitive Function in Adults: A Systematic Review. Foods. 2026;15(10):1791.
- Ibarguren M, López DJ, Escribá PV. The effect of natural and synthetic fatty acids on membrane structure, microdomain organization, cellular functions and human health. Biochim Biophys Acta. 2014;1838(6):1518–1528.
Have you tried Extra Virgin Olive Oil - Blueprint? Share your experience with us and our community by adding a
If you have any questions concerning this product, ask right .
Discover other products with the highest number of customer reviews in the the best from category of Cooking Ingredients category. Don't miss the most frequently rated products from the the best from category of Oils category or from the the best from category of Food category.
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