Extra virgin olive oil (EVOO) is more than just a flavour boost – it brings richness, smoothness and depth. In every Yanaa pouch, that slosh of olive oil isn’t incidental: it ties our ingredients together naturally, and is a simple source of real-food energy - the kind that fits easily into an active life and fuels the way we move and eat.
In this guide, we’ll explore:
- The story behind olive oil’s rich history and origins
- What makes an oil truly “extra virgin”
- What research and tradition tell us about EVOO in everyday nutrition
- The culinary science of pairing EVOO with real food
- Why organic, well-sourced EVOO is the gold standard
- Simple, delicious ways to enjoy it every day
- A behind-the-scenes look at how we use it at Yanaa
A Brief History of “Liquid Gold”
Olive oil has been part of daily life for thousands of years. In ancient Greece, it was used for cooking, lighting, and even in sporting rituals - athletes would rub their skin with olive oil before competition as a mark of vitality and pride.
The Romans carried it further still, blending olive oil into a diet rich in grains and legumes. From amphorae on trading ships to the olive groves of the Mediterranean, this “liquid gold” has always symbolised energy, endurance and care in how people nourished themselves.
And in a full-circle moment, olive oil still finds its place in the world of sport today. Ultra-runner Kilian Jornet made headlines recently fuelling long mountain races with olive oil. A modern day nod to how natural, simple foods continue to support life in motion.
What Does “Extra Virgin” Really Mean?
“Extra virgin” isn’t just a label - it’s a technical grade. To qualify, the oil must be mechanically cold-pressed, with no refining and very low acidity. This gentle process is what preserves its natural compounds like plant phenols and aromatic molecules, helping keeping the oil fresh and flavourful.
© Peggy Choucair
What Research Says About Extra Virgin Olive Oil
Research continues to explore what makes extra virgin olive oil such a valued part of many food cultures. Its main fatty acid, oleic acid, is a monounsaturated fat naturally present in olives - and using oils rich in these fats in place of solid fats is one recognised way to support a balanced diet. Olive oil also plays a quiet supporting role in the kitchen, helping the body make the most of certain nutrients: vitamins A, D, E and K are all fat-soluble, meaning they’re best enjoyed as part of meals that include a source of healthy fat. And beyond its composition, olive oil remains central to Mediterranean food traditions - celebrated not for any single benefit, but for their overall balance, variety and commitment to real food.
Why Include Healthy Fats for Movement & Real Food
Fats are a natural and essential part of how the body fuels itself. When we eat sources of healthy fat - like extra virgin olive oil - they’re broken down into smaller components that can be used or stored for energy. During steady activity, such as long runs or hikes, the body can draw on fat-based energy stores for steady, longer-lasting activity - a slower process that supports endurance rather than short bursts of effort.
In food, those same fats play another vital role: they carry flavour, create texture, and help the body absorb fat-soluble vitamins such as A, D, E and K. When combined with pulses, grains and spices, olive oil helps bring balance and satisfaction to a meal – the kind of slow, steady energy that supports life in motion.
The Culinary Science of Pairing EVOO with Real Food
EVOO doesn’t act in isolation - it brings ingredients together. A drizzle of olive oil adds richness, helps flavours mingle, and gives vegetables, pulses and grains that satisfying smoothness that makes dishes sing. That’s why we use it - for balance, smoothness and full-bodied flavour.
Why Organic EVOO Matters Even More
Organic EVOO often comes from smaller groves using gentle cultivation that supports soil and biodiversity. These methods tend to yield fresher oils with nuanced flavour and aroma. At Yanaa, we use organic extra virgin olive oil for its purity and flavour. Grown without synthetic pesticides, it’s produced in smaller batches that retain the natural aroma and freshness of the olives.
© Karl Oss Von Eeja
Ways to Enjoy EVOO (How We Do It and How You Can Too)
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Use it raw or gently warmed (over salads, soups etc) to retain its phenols & aroma
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Pair it with veggies, pulses or proteins for better absorption and taste. If you’re after inspiration, try this comforting roast acorn squash on herbed white bean mash with chilli, mint and pistachio butter or the simple, lemony butter beans with olive oil and lemon zest, both from Bold Bean Co.
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Store it in dark bottles, away from light and heat
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Check the pressed date, not just the use-by date - fresher oils are higher in antioxidants and flavour
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Use it generously and often - EVOO has plenty to offer!
And if you want to fall a little deeper in love with olive oil, spend an evening watching the Fat episode of Salt, Fat, Acid, Heat on Netflix - a joyful, sensory dive into the world of great olive oil.
Behind the Scenes at Yanaa
In the small, family-run factory where Yanaa is made, great buckets of organic extra virgin olive oil are poured into vats of pulses and spices – the base of our real food purées. That olive oil does more than add smoothness and flavour; it brings the whole blend together, creating the texture and depth that define every pouch.
For us, EVOO isn’t just an ingredient, it’s a cornerstone of real food cooking. Celebrated for centuries across the Mediterranean, its rich simplicity still inspires how we cook today – using natural fats to balance flavour, carry nutrients, and bring real food to life.
