I was born and raised in Spain, where extra virgin olive oil (EVOO) was everywhere — on the table, in the kitchen, part of daily life. It was essential, but also ordinary.

After moving abroad more than ten years ago, I began to see it differently — initially just out of pure nostalgia. Distance sharpened my attention and I started tasting more deliberately, comparing oils, and studying cultivars, harvest timing, polyphenols, and production processes. What had once been familiar revealed itself as something far more complex.

I came to understand that olive oil exists on a spectrum. All olive oil originates from the same fruit, but how it is grown, harvested, transported, stored and milled determines what it can ultimately become. Extra virgin olive oil is the highest expression of that process, and while other grades of olive oil can be tasty, too, they differ in aromas, flavor, and most importantly in their potential health benefits.

Longevo means long-lived in Spanish — a reflection of the olive tree itself and the longevity associated with its oil. Spain also happens to produce more olive oil than anywhere else in the world.

Longevo aims to explore and document the full spectrum of olive oils, with a particular focus on extra virgin olive oil as a living agricultural expression, a pillar of Mediterranean culture, and a link to longevity and mindful living. By examining how it is produced, how to recognize it, and what distinguishes it from other grades, Longevo aims to offer a clear, deep understanding of the world of olive oil that I am so passionate about.

If you are here, you are likely curious, too.

Welcome.