BHK Limited Release 2024/25 Extra Virgin Olive Oil

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

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

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

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

Certificate

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).

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

These statements on this website have not been evaluated by the Food & Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. Information on this website and affiliated NeuroReserve or Brain Health Kitchen websites and social media pages is for information only and is not intended to be a substitute for professional medical advice.