Down to
Acidity down to 0.2%
The EU lets extra virgin go up to 0.8%. Ours comes in down to 0.2% — the sign of sound olives, handled fast and pressed the same day.
Early harvest · Valencia, Spain
Pressed early.
Bottled dark.
Sent to your kitchen.
Green olives, picked in the first weeks of harvest and cold extracted the same day. Grassy, peppery, alive — the way olive oil is supposed to taste.
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LYMANORA Extra Virgin Olive Oil
Bright, grassy, gently peppery. The bottle you'll reach for from Monday toast to Sunday paella.
- Early harvest — green olives, picked first
- Cold extracted, never heated
- Bottled dark to protect from light
- Valencian-origin fruit
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Free delivery on the Costa del Sol · free shipping in mainland Spain over €40 · Secure card checkout · Subscriptions renew monthly, cancel anytime.
Open the full shop- Valencia-origin olives
- Early Harvest
- Down to 0.2% Acidity
- Cold Extracted
Why EVOO
Why ours tasteslouder.
Supermarket oil is usually late, overripe fruit, refined until it tastes of nothing. LYMANORA goes the other way.
Early harvest
Picked green in the first weeks of the season. Less oil per tree, a lot more flavour.
Cold extracted
Mechanical pressing below 27 °C. No heat, no chemicals — the grassy, peppery bits stay in the bottle.
Valencia-origin olives
Valencia-origin olives, grown, harvested and cold-extracted in Spain.
Not all oils arepressed equal.
An honest side-by-side. Seed oils and refined olive oil have their uses — just not on your tomatoes.
Acidity
LYMANORA · Early-Harvest EVOO
Down to 0.2% — well under the 0.8% EVOO limit
- Refined olive oil
- Up to 1% for blended “olive oil”
- Seed oils
- Not graded — refined to neutral
Polyphenols / Antioxidants
LYMANORA · Early-Harvest EVOO
High — green, early fruit is richest
- Refined olive oil
- Low — most are lost in refining
- Seed oils
- Minimal olive-type polyphenols
Extraction
LYMANORA · Early-Harvest EVOO
Cold extracted, mechanical only
- Refined olive oil
- Refined with heat, then blended with some virgin oil
- Seed oils
- Usually solvent-extracted, then heat-refined
Harvest Timing
LYMANORA · Early-Harvest EVOO
Early — first weeks of the season
- Refined olive oil
- Later, riper fruit for maximum yield
- Seed oils
- Annual crops, harvested fully mature
Light Protection
LYMANORA · Early-Harvest EVOO
Dark glass, bottled to block light
- Refined olive oil
- Often clear glass or plastic
- Seed oils
- Usually clear plastic
General category characteristics; individual products vary. EU rules cap extra virgin olive oil at 0.8% free acidity.
Taste
How it
tastes.
Pour a little into a glass, warm it in your hand, breathe in, sip. That tickle at the back of your throat? Polyphenols saying hola.
- 1Aroma
Fresh & green
- fresh-cut grass
- tomato leaf
- wild herbs
- 2Palate
Balanced & fruity
- ripe green fruit
- almond
- artichoke
- 3Finish
Clean & peppery
- gently peppery
- clean
- persistent
Try it on: pan con tomate · grilled peppers · white beans · gazpacho · vanilla ice cream with flaky salt (trust us).
A Mediterranean ritual,not a diet.
No counting, no rules. Crusty bread, tomatoes that taste of sun, your people around the table and a proper chorrito of something green. That's the whole plan.
Reviews
Notes fromthe table.
Loved in kitchens from Bilbao to Cádiz
Read all reviews“Made my abuela's salmorejo with it and she asked where I bought it. Highest honour.”
“I put it on my toast every morning and now I can't go back. My flatmate keeps 'borrowing' it.”
“That peppery kick at the end! Finally an oil that tastes like something.”
“Subscribed after the first bottle. It arrives right before I run out — magic.”
“Grassy, fresh, a little bitter in the best way. Tastes like a picnic in October.”
Two things: how it's made and how it tastes. Extra virgin oil is extracted from olives by mechanical means only — no heat, no chemicals, no refining. Then it has to pass a lab test (free acidity at or under 0.8%, plus other quality markers) and a professional tasting panel that confirms it has fruitiness and zero defects. LYMANORA comes in at down to 0.2% acidity.