Opus oléa by Opus Products

Opus oléa by Opus Products Highest quality extra virgin olive oil. We offer fine food lovers a product of excellence.

Every time you like a post, share something with a friend, leave a comment, tell someone about Opus or simply interact w...
07/10/2026

Every time you like a post, share something with a friend, leave a comment, tell someone about Opus or simply interact with what we create, you’re helping our little business grow.

And when someone tells us, “I recommended your products to my friend,” it genuinely means the world.

There are no big teams or huge marketing machines behind Opus. There are people, families, olive trees and a lot of care behind every bottle.

So today, we simply want to say thank you.

Thank you for choosing us.
Thank you for talking about us.
Thank you for sharing our story.
And thank you for being here. 🤍

Keep sharing the love. We appreciate every bit of it more than you know.

It's easy to assume that the greener an olive oil looks, the fresher or better it must be.Professionals know better.Oliv...
05/10/2026

It's easy to assume that the greener an olive oil looks, the fresher or better it must be.

Professionals know better.

Olive oil colour is influenced by factors including olive variety, harvest stage and natural pigments. An excellent extra virgin olive oil can range from bright green to golden yellow.

That's why professional tastings use blue glasses. By hiding the colour, tasters can concentrate on aroma and flavour without being influenced by appearance.

So next time you're choosing an oil, don't let colour make the decision for you.

Learn how professionals taste olive oil at opuslivewell.com.

Extra virgin olive oil is increasingly being studied for more than its place in the Mediterranean diet.Research has look...
03/10/2026

Extra virgin olive oil is increasingly being studied for more than its place in the Mediterranean diet.

Research has looked at phenolic compounds found in EVOO, including oleocanthal and hydroxytyrosol, and their relationship with inflammatory pathways.

Oleocanthal is particularly interesting because it contributes to the peppery sensation you can notice in high-quality olive oil and has been studied for its effects on COX enzymes involved in the body's inflammatory response.

This doesn't make olive oil a treatment for arthritis or a replacement for medication. The evidence is much more nuanced than that.

What is clear is that extra virgin olive oil is an important part of a Mediterranean-style dietary pattern that continues to attract serious scientific interest.

Read the full evidence-focused article on Opus Notes.

October brings back the kind of cooking that fills the kitchen with warmth.Root vegetables, squash, garlic, onions and h...
01/10/2026

October brings back the kind of cooking that fills the kitchen with warmth.

Root vegetables, squash, garlic, onions and herbs all become something completely different when roasted until caramelised around the edges.

And extra virgin olive oil isn't just for finishing the dish. A good EVOO is perfectly suited to most everyday cooking, including roasting, baking and sautéing.

Use it generously, season well and let the oven do the rest.

Cook with confidence at opuslivewell.com.

“Cold pressed” is one of those phrases that appears on olive oil labels so often that we can stop thinking about what it...
29/09/2026

“Cold pressed” is one of those phrases that appears on olive oil labels so often that we can stop thinking about what it actually means.

Modern olive oil production doesn't necessarily involve an old-fashioned press. The important point is temperature.

Cold extraction refers to producing the oil below 27°C, helping preserve the delicate aromas, flavours and natural compounds found in the olives.

There's another interesting detail: “first cold pressed” is largely an outdated term for modern extra virgin olive oil production. Today, quality extra virgin olive oil is obtained by mechanical means and extracted under controlled conditions.

The language on the bottle matters. Knowing what it means matters even more.

Read our guide to cold-pressed olive oil on Opus Notes.

Our olive oil begins with Koroneiki, a small Greek olive variety traditionally associated with the Peloponnese and Crete...
27/09/2026

Our olive oil begins with Koroneiki, a small Greek olive variety traditionally associated with the Peloponnese and Crete.

Koroneiki is prized for producing oils that can be fresh, green, aromatic and lively, with the kind of character that makes extra virgin olive oil interesting rather than simply functional.

For us, variety matters because the olive itself is one of the foundations of flavour. The same production methods applied to a different variety would produce a different oil.

One olive. One origin. A very particular personality.

Meet the Koroneiki olive on Opus Notes.

Olive oil labels can sometimes feel like they're written in another language.What does “acidity” actually mean? Is early...
25/09/2026

Olive oil labels can sometimes feel like they're written in another language.

What does “acidity” actually mean? Is early harvest always better? What does filtered mean? Why does bitterness matter? And what exactly makes an oil extra virgin?

We created a comprehensive olive oil glossary with olive oil sommelier to answer these questions without the jargon or marketing hype.

It's designed to help you compare oils, understand quality and feel more confident about what you're putting in your kitchen.

Save this for your next olive oil shop and explore the full glossary at opuslivewell.com.

We were delighted to see Opus featured by BBC Good Food in both its online and print editions this July.For an independe...
23/09/2026

We were delighted to see Opus featured by BBC Good Food in both its online and print editions this July.

For an independent UK olive oil brand, this kind of recognition means a great deal.

We're a small, family-led producer connected directly to our olive groves in Messinia, Greece. We care deeply about provenance, flavour, production quality and transparency, so seeing Opus recognised by one of the UK's most familiar food publications was a particularly lovely moment for us.

We're still a little bit proud of this one.

See the BBC Good Food feature and discover Opus at opuslivewell.com.

We want to help you understand why oils taste different, what actually matters when choosing one and how to get the most...
21/09/2026

We want to help you understand why oils taste different, what actually matters when choosing one and how to get the most from it once it reaches your kitchen.

Join our email community and you'll receive 10% off your first order, along with access to exclusive offers, easy recipes and updates about new harvests.

It's a good place to start if you're curious about exceptional extra virgin olive oil.

Subscribe at opuslivewell.com and claim your 10% off.

You can buy an exceptional olive oil and still compromise it at home if you store it badly.Light, heat and oxygen all ac...
18/09/2026

You can buy an exceptional olive oil and still compromise it at home if you store it badly.

Light, heat and oxygen all accelerate the deterioration of olive oil over time.

That's why dark glass is important, why the bottle shouldn't live beside a hot cooker and why keeping the cap properly closed matters.

Think of extra virgin olive oil as fresh food rather than something that can sit indefinitely in the pantry.

A cool, dark cupboard is one of the simplest things you can do to protect it. Olive oil is not suited for your fridge - it needs to live at a cool ambient temperature.

Save this for the next time you reorganise your kitchen.

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