Brain Health Kitchen (BHK) + NeuroReserve:

Introducing Extra Virgin Olive Oil That’s a Delicious Choice for Brain Health

(IT’S BACK! PRE-ORDER NOW!)

BHK Limited Release 2024/25 Extra Virgin Olive Oil

**NOW AVAILABLE FOR PRE-ORDER**
Shipping begins Nov. 14th

❝I think of Extra Virgin Olive Oil as the ‘secret sauce’ of the Mediterranean diet. It marries and enhances flavors, making everything it touches taste better. Tuscan olive oil is special due to its exceptional polyphenol content. These powerful antioxidants, along with healthy monounsaturated fats, will nourish your brain and delight your palate.”

~ Annie Fenn, MD, Chef and Founder of Brain Health Kitchen

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Brain Health Kitchen Extra Virgin Olive Oil (BHK EVOO) olives are grown, harvested, and cold-pressed without chemicals, using both innovative agronomical techniques and traditional mechanical methods that preserve its delicate brain-beneficial nutrients and create a delicious, well-balanced oil for any occasion.

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    Polyphenol rich: >500 mg/kg.

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    Includes a brain-healthy recipe card from Dr. Annie Fenn, featuring BHK EVOO as the core ingredient.

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    Protected from damaging elements from harvest, to olive press, to canister.

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    Air-tight stainless steel canister protects from harmful light and oxidation.

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    Organic, non-GMO.

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    Blend of iconic olive cultivars from award-winning Tuscan farm.

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    Tested by an independent laboratory.

Extra virgin olive oil is one of the most important staples in a brain-protective diet — recognized in both the Mediterranean and MIND diets for its ability to reduce inflammation, support brain cell integrity, and protect against cognitive decline. And BHK EVOO delivers on all counts.

  • Like our first batch of BHK EVOO, this 2nd batch we’ve been able to procure is small and expected to sell-out quickly!
  • Order your BHK EVOO now – for holiday gifts or to supply yourself through the winter and early spring.
  • This is the final batch with the distinctive flavor profile of the 2024/25 harvest.
  • We are working with the farm in Tuscany to provide a larger, annual supply starting next year!
  • BHK EVOO is extremely versatile; enjoy it for dipping, drizzling, cooking, baking, and dressings.
  • Research indicates brain health and cognitive benefits (as well as cardiovascular and metabolic) when daily consumption is 1 to 4 tablespoons per day.*
  • Find ideas and recipes at Brain Health Kitchen and at our Brain Table.

    * (1) Kaddoumi A, et al. Nutrients, 2022. (2) Millman J, et al. Nutrition Reviews, 2021.

Questions? Email care@neuroreserve.com
or Call 1-800-321-8567

BHK Organic Extra Virgin Olive Oil High Polyphenol

BHK Organic Extra Virgin Olive Oil High Polyphenol

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BHK EVOO: Tuscan Tradition Melds Complex Flavor and Powerful Brain Health Benefits

❝Growing up in an Italian-American family, olive oil was always at the heart of my table. It wasn’t just a staple; it was a ritual, a connection to my family in Italy and the traditions they brought with them to America. I spent years searching for an authentic Extra-Virgin Olive Oil (EVOO) that balances flavor and health. Then, while teaching about brain health nutrition at a longevity conference in Tuscany in 2017, I found what I had been looking for at Podere Ricavo, the farm behind this EVOO that we’re bringing to you.”

~ Annie

As Seen on The TODAY Show: Dr. Annie Fenn Talks Olive Oil and Brain Health

Quality and Tradition Make the Difference for BHK EVOO

  • This premium organic Extra Virgin Olive Oil (EVOO) is sourced from the estate of Podere Ricavo, an award-winning Italian EVOO farm. They use olives grown and pressed exclusively in Siena, a small area in Italy’s Tuscan region, and adhere to rigid quality standards based on traditional methods. This region has been renowned for centuries for producing some of the best olive oils in the world.
  • Mechanically cold-pressed without chemicals, giving it a smooth flavor while preserving delicate nutrients and abundant polyphenols.
  • Oxygen is flushed out when the canister is filled to protect from oxidation.
  • Just-pressed EVOO is stored in special climate-controlled steel tanks (at 60°-64°F) that preserve flavor and prevent degradation.
  • Canisters are filled in small batches to safeguard quality.
  • Stainless steel canisters block 100% of light (unlike glass) for maximum freshness.

Dr. Annie Fenn Introduces the BHK EVOO

Order Now: BHK Limited Release 2024/25 Extra Virgin Olive Oil

BHK EVOO is rich in polyphenols—giving it both flavor and brain boosting nutrition. Cook with it, add a pop of flavor to your favorite dishes, and create simple delicious fresh salads. Enjoy!

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See What the Polyphenols in BHK Olive Oil Can Do For Your Brain

❝It has long been known that small amounts of olive oil in the diet can protect the heart and blood vessels. Now clinical and scientific research shows the powerful brain health benefits of EVOO’s unsaturated fats, what I call the “brain-friendly fats” and a robust dose of polyphenols. One particular polyphenol—oleocanthal—has potent antioxidant, anti-inflammatory and anti-plaque properties that fight brain aging. Our olive oil is abundant in these brain-boosting compounds due to its Moraiolo, Leccino, Frantoio and Correggiola olive varietals combined with careful growing, harvesting and pressing techniques.”

~ Annie Fenn, MD and Chef

Oleoocanthal

Oleoocanthal is emerging as a brain- protective powerhouse. It can help the clearance of β-amyloid plaques which are linked to neurodegenerative conditions like Alzheimer’s disease.1 It also adds to the peppery flavor of EVOO.

Oleacein

Oleacein can reduce neuroinflammation, protect against oxidative stress and may protect neurons from damage.1 These protections can help preserve cognitive function and memory.

Tyrosol and Hydroxytyrosol

Tyrosol, a non-flavonoid in EVOO has been shown to significantly reduce toxic protein aggregates linked to Parkinson’s and delay neurodegeneration.2

Hydroxytyrosol is a powerful antioxidant, protecting cells from oxidative stress, inflammation and damage.3

❝Recent clinical and scientific research on EVOO and its polyphenols and their powerful brain health benefits is very exciting, and more is coming. Polyphenols are micronutrients that fight inflammation and damaging oxidative stress at the cellular level. Importantly, they have even been implicated in fighting the development of amyloid plaque buildup that is a hallmark of Alzheimer’s disease.1 EVOO is so concentrated with polyphenols and its core oleic acid monounsaturated fats, you can’t replicate it in a supplement. That’s why we partnered with Brain Health Kitchen to bring you an authentic, high-polyphenol EVOO.”

~ Edward Park, PhD, NeuroReserve Founder

Not All EVOO’s Are Created Equal

BHK has a Certificate of Analysis documenting 522 total polyphenols per kilogram, confirming the abundance of these brain-boosting micronutrients in our EVOO and qualifying it as a high polyphenol EVOO. In contrast, most grocery store EVOOs contain less than 200 mg/kg.

One of the most important findings was the Oleocanthal content. This is the powerhouse polyphenol that recent research has linked to enhanced clearance of plaques in the brain associated with disease, including Alzheimer’s. BHK contains significantly more Oleocanthal than other premium olive oils.

BHK Oleocanthal Level Exceeds the Competition

BHK Certificate

Start a Healthy Habit with BHK Organic EVOO Today

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Brain Health Kitchen and NeuroReserve have partnered to bring you this limited release organic Extra Virgin Olive Oil. NeuroReserve’s medical and scientific team are on the front lines of research on brain health, nutrition and prolonging cognitive function, and we all agree that EVOO is one of the easiest ways create a brain healthy habit. With a polyphenol count of over 500mg/kg, you can be assured of getting a healthy dose of powerful nutrition for your brain.

Quantities are limited for the 2024/25 harvest.

Order your BHK Organic EVOO and take care of your brain in the most delicious way!

Order Now: BHK Limited Release 2024/25 Extra Virgin Olive Oil

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Get your FREE guide “The Science Behind Extra Virgin Olive Oil & Brain Health” and learn about it's unique nutrients, simple tips, and recipes to include more EVOO into your diet for your brain health and longevity.

Citations

  1. Bucciantini, M., Leri, M., Nardiello, P., Casamenti, F. & Stefani, M. Olive Polyphenols: Antioxidant and Anti-Inflammatory Properties. Antioxidants 2021,Vol. 10, Page 1044 10, 1044 (2021).
  2. García-Moreno, J. C., Porta de la Riva, M., Martínez-Lara, E., Siles, E., & Cañuelo, A. (2019). Tyrosol, a simple phenol from EVOO, targets multiple pathogenic mechanisms of neurodegeneration in a C. elegans model of Parkinson’s disease. Neurobiology of Aging, 82, 60–68. https://doi.org/10.1016/J.NEUROBIOLAGING.2019.07.003
  3. Bulotta, S., Celano, M., Lepore, S. M., Montalcini, T., Pujia, A., & Russo, D. (2014). Beneficial effects of the olive oil phenolic components oleuropein and hydroxytyrosol: Focus on protection against cardiovascular and metabolic diseases. Journal of Translational Medicine, 12(1), 1–9. https://doi.org/10.1186/S12967-014-0219-9/TABLES/3
  4. Jayawickreme, D. K. et al. Luteolin for neurodegenerative diseases: a review. Pharmacological Reports 2024 76:4 76, 644–664 (2024).

General References and Further Reading

  1. (PDF) Potential health benefits and components of olive oil: An overview. https://www.researchgate.net/publication/346339068_Potential_health_benefits_and_components_of_olive_oil_An_overview.
  2. Bucciantini, M., Leri, M., Nardiello, P., Casamenti, F., & Stefani, M. (2021). Olive Polyphenols: Antioxidant and Anti-Inflammatory Properties. Antioxidants 2021, Vol. 10, Page 1044, 10(7), 1044. https://doi.org/10.3390/ANTIOX10071044
  3. Di Lorenzo, C., Colombo, F., Biella, S., Stockley, C. & Restani, P. Polyphenols and Human Health: The Role of Bioavailability. Nutrients 13, 273 (2021).
  4. Cory, H., Passarelli, S., Szeto, J., Tamez, M., & Mattei, J. (2018). The Role of Polyphenols in Human Health and Food Systems: A Mini-Review. Frontiers in Nutrition, 5, 87. https://doi.org/10.3389/FNUT.2018.00087
  5. Tessier, A. J. et al. Consumption of Olive Oil and Diet Quality and Risk of Dementia-Related Death. JAMA Netw Open 7, e2410021–e2410021 (2024).
  6. Leporini, M., Loizzo, M. R., Tenuta, M. C., Falco, T., Sicari, V., Pellicanò, T. M., & Tundis, R. (2018). Calabrian extra-virgin olive oil from Frantoio cultivar: Chemical composition and health properties. Emirates Journal of Food and Agriculture, 30(7), 631–637. https://doi.org/10.9755/EJFA.2018.V30.I7.1743