Know your oil
Not all extra virgin olive oil is the same.
What ends up in the bottle depends on what happens long before it reaches you.
The olive variety. When it's harvested. How quickly it's extracted. How it's protected afterwards.
We pay attention to all of it.
From olive to oil
There are thousands of olive varieties, grown in different places and harvested at different stages of ripeness.
All of those choices affect the oil they produce.
For ours, it starts with Koroneiki olives from Greece, harvested early and taken quickly to the mill.
The olive: Koroneiki
A small Greek olive with a lot going on.
Koroneiki is particularly well suited to producing aromatic extra virgin olive oil and is naturally rich in phenolic compounds.
And these are the olives behind every Inside+Outside drop.
Harvest Timing matters
We harvest early in the season, while the olives are yet to ripen and still green.
At this stage, the fruit contains less oil than it will later in the season, but it can also contain higher levels of the phenolic compounds we're interested in.
It's a choice.
Earlier harvest. Lower yield. An oil we're looking for.
The extraction
From tree to oil, quickly
Once harvested, the olives are taken to the mill and cold extracted within hours.
The aim is simple: handle the fruit carefully and extract the oil quickly within precise conditions.
Heat, oxygen and time can all affect olive oil quality, so we protect it from all three.
What's in the bottle?
Extra virgin olive oil is more than fat.
Alongside its fatty acids, it contains naturally occurring minor compounds, including polyphenols and other plant compounds.
Polyphenols are one of the reasons we became so interested in olive oil in the first place.
They contribute to the flavour and stability of the oil, and some - including hydroxytyrosol and its derivatives - have been extensively studied for their biological activity.
The details matter
We don't want to simply tell you that our oil is rich in polyphenols.
We want to measure it.
The new harvest is coming and our oil will be independently tested, including its polyphenol content.
The results will tell us exactly what is in the bottle. Not a marketing statement, the real results.
What we know
100% Koroneiki
Peloponnese, Greece
Early harvest
Harvest year: 2026
Cold extracted
Extraction: within hours of harvest
Polyphenols
Testing coming soon
Acidity
Testing and analysis coming soon
We'll publish the results when they're in.
Good oil needs protecting
Making a great oil is only part of the job.
Light, heat and oxygen can affect olive oil over time, so how you store it, and what you store it in, matters too.
Our oil comes in Miron glass, chosen to help protect the oil from light.
Keep it somewhere cool, dark and away from heat.
One oil. Two rituals.
The same extra virgin olive oil we make for the table is also at the heart of our skincare.
Inside
Taken daily.
A simple, everyday extra virgin olive oil made to be enjoyed with food, at the table, or straight from the spoon.
Outside
Worn on the skin.
The same extra virgin olive oil, brought into skincare and combined with carefully chosen cosmetic ingredients.
Want to look a little closer?
Research
What do polyphenols actually do? What does the research tell us about olive oil and skin?
Poly-insights
Our growing collection of articles about olive oil, polyphenols, harvesting, health and skin.
Our story
Why did two people from olive oil and skincare become so interested in the same ingredient?
Find out more
Inside+Outside Oil
Inside+Outside Oil
Inside+Outside Oil
Not all extra virgin olive oil is the same. What ends up in the bottle depends on what happens long before it reaches you. The olive variety. When it's harvested. How quickly...
