The Truth About Olive Oil
When it comes to wellness, the simplest rituals often have the biggest impact. For me, olive oil is one of them. I’m not talking about any old cooking oil. I’m talking about real, cold-pressed, extra virgin olive oil grown on ancient groves, harvested with care, and bottled without heat or chemical processing. The kind of olive oil that tastes slightly bitter, almost peppery. That’s the good stuff. And yes, I take it daily and use it daily in my cooking, on its own, and always for wellness.
Growing up in an Italian household, olive oil was at the center of everything. My mother used to make sandwiches with just a slice of rustic bread soaked in olive oil. No meat, no cheese, just oil. At the time, it seemed so simple. But looking back, I realize she was feeding us not only out of love, but from wisdom. She knew that olive oil wasn’t just food it was hydration, nourishment, and medicine. She believed it kept the skin supple, digestion smooth, and the body strong.
This summer, during my travels through Greece, I saw that same reverence play out in another culture. Families proudly press their own oil from the trees on their land, that has been passed down for generations. Storing it in dark glass bottles or clay jars, and using it to cook, cleanse, soothe, and protect. Their relationship with olive oil isn’t trendy or transactional, it's sacred and generational.
Science supports what our mothers and grandmothers have always known. Olive oil is rich in polyphenols, potent plant compounds that reduce inflammation, fight free radicals, and support everything from gut health to brain function. Some high-quality extra virgin olive oils contain over 500 mg/kg of polyphenols, making them one of nature’s most powerful antioxidants. In Blue Zones like Ikaria, Greece, Sardinia and Italy where people live vibrantly into their 90s, olive oil isn’t just a part of the diet. It is the diet. And it shows.
How I Take It
Morning Ritual: 1 tbsp of high-polyphenol olive oil on an empty stomach (sometimes with lemon)
Daily Drizzle: Over salads, roasted vegetables, fish, and even blended into smoothies
Wellness Booster: Paired with turmeric, rosemary, or black pepper for added anti-inflammatory benefits
This year, I will pick olives from the trees on my ranch and make cold-pressed oil. I rotate between oils from Greece, Italy, and California, and I always look for harvest dates, cold-pressed methods, and dark bottles that preserve the oil’s integrity. Not all olive oils are created equal. Many are cut with seed oils or heat-processed to death. Look for third-party tested, organic, single-origin oils that tell you where the olives are grown and how they’re harvested. If it’s in a clear plastic bottle, skip it.
To your vitality,
Lizanne