Good olive oil bites a little at the back of the throat, and that peppery catch is polyphenols, the antioxidants behind both the flavour and the reason people take a strong oil for their health. Sil Kreulen and Roos Roelofs chased that as far as it goes. Neither came from oil, so when supermarket bottles let them down they enrolled at an olive-oil school in Italy and spent seasons in the orchards and mills, learning how harvest timing and careful pressing decide whether an oil keeps its polyphenols or loses them.

What they built runs against how most oil is made. Instead of blending across countries to hold a steady taste, Olv Limits presses each oil from a single grove and a single harvest, picked early while the fruit is still green and richest in polyphenols. The result carries its place: Green Machine comes from groves near Bari in Puglia and has measured above 1,200 milligrams of polyphenols per kilo, several times a typical supermarket bottle. Green Queen and Yellow Mellow come from Jaén in Spain, one an early-harvest finishing oil with a green, peppery bite, the other mellow enough to cook with every day.

Freshness and strength are easy to claim, so Olv Limits makes them checkable. Every batch goes to an independent lab and the certificate is published next to the bottle, a number to read rather than a word on the front, and the two-litre Green Machine ships in a bag-in-tube that keeps out the light that turns oil flat. It is why a bottle you might have bought for cooking ends up, for many buyers, as a morning spoonful.