Fresher olive oil is better for you.
The antioxidant-rich polyphenols found in olive oil are highest at the time of harvest.
Over time, light exposure breaks down polyphenols, lowering the oil's health benefits.
Brightland oils are the freshest you can find—
with up to 5x the antioxidants.
Every bottle is labelled with its Harvest Date, and designed to reflect UV light to protect the antioxidants inside. We only sell oil from the most recent autumn's harvest.
Unlike imported olive oils with weekslong overseas journeys to even reach a wholesaler, Brightland oils are crafted just hours from our California warehouse, where they're shipped directly to your doorstep.
This means our olive oils have a polyphenol count of 650-750 mg/kg (most olive oils range between 100-150 mg/kg).
Fresher olive oil tastes better.
"A lot of the oils I'd been using were made with impure olives, or being doctored with cheaper oils. And maybe this is why I never thought 'good olive oil' was all that 'good.' But after trying Brightland, I find myself unable to use another olive oil. It just wouldn't do any of my cooking justice."
"Normally I use a basic olive oil when I'm meal prepping, but I swapped out for AWAKE, and it made a huge difference in the moisture and flavor. Because of the higher smoke point, I was able to get a nice crispness to the chicken, and AWAKE imparted a smooth, nutty flavor."
"It's vibrant, smooth, nutty, and incredibly fresh. The scent of aromatic olives radiates out of the bottle as soon as you open it, similar to an aromatic wine. If it tastes fresher to you than other olive oils, that's because it is."
Shop Our Best-Selling Extra Virgin Olive Oils
The Duo: AWAKE and ALIVE
New to Brightland? Start with The Duo: our two foundational varietals, each with its own flavor profile, paired together to round out your kitchen.
AWAKE is full of grassy, herbaceous flavor, and best enjoyed with cozy soups, hearty pastas, and warm breads. (Polyphenol count: 756 mg/kg)
ALIVE is a smoother, nuttier varietal, perfect for salads, greens, hummus and baked goods. (Polyphenol count: 653 mg/kg)
Layer on even more flavor with our garlic, chili, basil, and lemon infused olive oils, or pair with our fruit-forward vinegars.
Fresher olive oil is more versatile in the kitchen.
At its freshest, extra virgin olive oil is low in free fatty acids. This gives it a surprisingly high smoke point of 400+˚F.
Damaged olives, delays between picking and pressing, and heat exposure increase free fatty acids and decrease smoke point.
Brightland's rigorous standards keep free fatty acids low and smoke point high.
We handpick our olives with care and discard damaged fruit before picking. Within just an hour of picking, our olives are brought to an on-site organic mill, pressed into oil, filtered, and stored in a temperature-controlled room.
Brightland's process keeps free fatty acids low, so our oil has a smoke point of 410˚F. Sear, stir-fry and oven-roast freely, without turning to lower quality options (like refined olive oil) that sacrifice on both flavor and health benefits.