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.
Each bottle is coated to protect the antioxidants inside from UV rays, and labelled with its Harvest Date. We only sell oil from the most recent autumn's harvest.
Imported olive oils take weekslong overseas journeys to even reach a wholesaler. Our oils are pressed 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. (Conventional olive oils range between 100-150 mg/kg.)
Shop the Best Sellers
The Duo | AWAKE and ALIVE
New to Brightland? Start with The Duo: two varietals, each with its own bold, robust 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)
Shop Flavor-Infused Olive Oils
The same handpicked heirloom olives, lovingly blended with our favorite flavors and bottled with artist-designed labels.
blended with garlic
blended with red chilis, jalapenos, chipotles & paprika
blended with lemon
blended with basil
What everyone else is saying
"Normally I use a basic olive oil, 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."
"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."
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 naturally high smoke point of 400+˚F.
Damaged olives, delays between picking and pressing, and heat exposure increase free fatty acids and decrease smoke point in many conventional olive oils.
Our rigorous standards keep free fatty acids low and smoke point high.
We handpick our olives with care to discard damaged fruit. Within an hour of picking, our olives are taken to an on-site organic mill, pressed into oil, filtered, and stored in a temperature-controlled room.
Our process keeps free fatty acids low, maintaining the oil's natural 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.