*Liquid Health Comes With A Catch.
Why A Bitter, Burning Sensation In The Back Of Your Throat Is The Ultimate Proof Of An Ultra High Phenolic Extra Virgin Olive Oil.
If you think extra virgin olive oil should taste smooth, mild and buttery... you have been deceptively trained to consume "dead" oil.
Independently measured at 2111 mg/Kg of polyphenols.
Single origin. Certified organic. Pressed from a grove free of pesticides since 1974.
Batch Bottled To Order · 2 To 4 Week Delivery
Latest Awards
Berlin GOOA
Platinum 2026High Polyphenols
London IOOC
Platinum 2026Health Claim
Paris
Silver 2026High Phenolic
Olympia Awards
Gold 2025-2026Health & Nutrition
*The Health Claim
EU Health Claim · Regulation 432/2012
“Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress.”
Blood lipids means your blood fats. Oxidative stress is the rust. The effect is obtained with a daily intake of 20g of olive oil.
The Internal "Rusting" of Your Blood Fats... And The Strict Regulatory Standard Only A Few Groves Can Claim.
It's Rust.
What is attacking the fats in your blood has a name... oxidative stress. It behaves like rust.
The same process that eats through a gate hinge left out in the rain, working on the fats in your bloodstream.
Oxidised blood fats are dangerous. They stick, harden, and narrow your blood vessels.
One Claim Survived.
The European Food Safety Authority rejects health claims for a living.
It reviewed the science on olive polyphenols and blood fats, and approved this one, EU Regulation 432/2012.
Eight Times The Bar.
To make this claim, 20g of olive oil must carry at least 5 mg of the qualifying compounds, and the effect is obtained with a daily intake of 20g of olive oil.
This harvest carries 42.23 mg in 20g. That is 8.4 times the level the claim is based on.
Where It Happens
Your Throat Catches It First. Your Blood Fats Get It Next.
The Cough
Atsas Silver carries 229 mg/Kg of oleocanthal, the compound researchers compared to ibuprofen when they found it blocks the same COX enzymes in the laboratory (Beauchamp et al., Nature, 2005).
That sharp, peppery kick at the back of your throat is oleocanthal. You are tasting the number on the certificate.
To Help Protect The Fats In Your Blood
LDL particles carry fats through your bloodstream. The copper-coloured patches represent oxidative damage... the “rust”.
2111
milligrams of polyphenols per kilogram
Twenty-one times the concentration of a midpoint supermarket olive oil.
Certificate Of Analysis
Independent Laboratory Proof: Every Harvest Is Analysed.
Every harvest is analysed and the Certificate of Analysis (COA) published.
This one was issued by the World Olive Center for Health, measured at the National and Kapodistrian University of Athens, and signed by Associate Professor Prokopios Magiatis.
What "Alive" Means For Extra Virgin Olive Oil... And What Kills It.
Alive Means Polyphenols.
Fresh extra virgin olive oil (EVOO) is loaded with polyphenols, naturally occurring antioxidants.
That intense, spicy, bitter aftertaste IS the polyphenols. The bigger the payload, the harder it bites.
They are also the first thing to go.
What Kills It.
Most of the commercial olive oil sitting on supermarket shelves today is dead. It is blended in massive industrial vats and shipped over months, until it has lost both its flavour and its polyphenols.
You are paying premium prices for stale oil with the good bit long gone.
Why The Label Won’t Say.
Can you find a polyphenol figure in mg/Kg for your olive oil?
Nothing obliges a producer to publish the polyphenol count, so few do.
"Extra virgin" means the olive oil passed a purity and taste test on the day it was made... and says nothing about the polyphenol number.
The number that matters most is the one few publish... the polyphenol count.
Olive-oil Fraud · Global Business, 9/2026
Olive Oil Fraud Is Rampant. Global Business Magazine Asked Me How To Spot It.
The odds are stacked against you at your local supermarket.
Most bottles are stale, mislabelled, or entirely stripped of their protective antioxidants.
of imported extra virgin olive oils on supermarket shelves failed basic quality standards. (UC Davis Olive Center, July 2010).
of olive oil samples tested by Italy's food-fraud inspectorate gave irregular results. Over 8,200 inspections. (ICQRF 2024 report).
of olive oil seized in ten days, with criminal investigations opened. Lampante* sold as extra virgin, 350 tons with no origin papers. (Italian Ministry of Agriculture, July 2026).
*Lampante · Lamp Oil
Lampante is Italian for lamp oil. It is olive oil so defective it is unfit to eat until it has been industrially refined, which also strips out the polyphenols. Then it is labelled extra virgin.
One Europol operation in November 2023 arrested eleven people and seized 260,000 litres of "extra virgin" cut with lampante. The Italians have a word for it: Agromafia.
There are a few ways to judge an olive oil. This is the one that separates mass-market fillers from the real thing in seconds.
“High-quality EVOO with real oleocanthal typically creates a peppery, slightly burning sensation in your throat. Very smooth oils that taste like butter may have been heavily processed or diluted with cheaper oils.”
Deon Bryan, Quoted In Global Business 9/2026, “Olive-oil Fraud”
Next Batch Closes Friday 25 September
Reserve Your Bottle
Regenerative Farming By Necessity · Evrychou, Cyprus
They Didn't Farm The Land. They Rebuilt It.
So how does one small farm produce olive oil that measures 2111 when the supermarket shelf averages 100? It starts with the land.
For over 50 years, the narrow strip of land separating Cyprus has seen no industrial farming and no chemical sprays. Just thin soil over rock, baking under a fierce Mediterranean sun.
It is here, in the village of Evrychou, that the Atsas farm defied modern agricultural shortcuts.
George David grew up in Petra, the village next door, until the 1974 partition emptied it and sent his family south as refugees. In 2012 he bought land on the edge of that same buffer zone and started Atsas.
I'm Deon Bryan, Atsas distributor for the UK and Ireland, and I take Atsas Silver every morning. Here are the five steps in how it's made. I've not found another EVOO that can match them.
01 · SoilBuilding The Soil
When the family took the land on in 2012 there was barely a centimetre of topsoil over the rock.
Crops usually want fifteen centimetres.
Most sane farmers would have walked away, but instead they borrowed the approach behind Jordan’s “Greening the Desert” project.
Compost, beneficial microorganisms and mycorrhizal fungi networks turned bare rock into fertile soil in four years. That is what regenerative farming means here: the soil is thicker every year, not thinner.
Weeds are trimmed, never pulled, and left to compost where they fall. Vetch and lucerne grow along the tree lines to feed the soil. Bird boxes went up for the native species, the wild herb clusters stayed for the insects that eat the olive fly, and figs, pomegranates and prickly pears went in for everything else that lives there.
Nothing synthetic, ever. Certified organic.
02 · Arid StressHarnessing The Arid Stress
This is the driest corner of Cyprus, a rain shadow where the ground once went thirteen months without a drop.
Rainwater is caught in a hillside lake, terraces hold what falls, and the trees are watered as little as possible.
The stress makes them pour their defences into the fruit as phenols.
03 · HarvestPicking At Peak Potency
Picked while the fruit is still green, when polyphenols are naturally highest.
By hand or with small tools, so nothing is bruised and nothing starts to oxidise.
The farm sacrifices up to 40 per cent of its olive oil to do it this way.
04 · ExtractionCold Extraction, Zero Delay
Cold extraction within 30 minutes of picking, then into nitrogen-sealed tanks within 3 hours, with nothing added or filtered out.
Nitrogen keeps the air off it, and air is what turns olive oil stale.
The EVOO remains at peak potency, locked in time... until you order.
05 · The Olive OilLiquid Gold, Preserved
Bottled in black glass, because light kills polyphenols and takes the flavour with them.
2111 mg/Kg of polyphenols in this harvest, measured independently.
Dark glass, small batches, bottled to order. Once it's open, keep the cap on and the bottle away from the hob and the window.
Tap A Step To Open It
In The Press · BBC Travel
BBC Travel · Cyprus · 9 April 2019
The BBC Went To The Farm And Called It “A Paradise In A Buffer Zone”.
“Outside the last physically divided city on Earth, a small, olive oil-producing farm surrounded by barbed wire thrives in a UN-controlled buffer zone.”
Read The BBC Travel Feature →For The Record · 2017
In 2017, This Micro-Estate In Cyprus Made Agricultural History.
Out of 7,854 elite olive oils tested over eleven long years across 15 different nations by the University of Athens laboratory, the same lab that analyses every Atsas harvest, the farm shattered the ceiling.
It produced an olive oil that measured 4,947 mg/kg of total polyphenols... the highest of 7,854 oils tested over eleven years across 15 countries.
That batch was sold under the Atsas Silver label, pressed from Kalamon olives.
The October 2025 harvest is a different olive. For it, the master millers selected the rugged, intensely concentrated Koroneiki.
It measured 2,111 mg/Kg... not record breaking but still extraordinary.
Still eight times the level on which the EU health claim is based.
Ways To Take It
A Spoon In The Morning. Or Drizzle Over Your Food.
The Functional Health Choice.
Don't fry with it. Take it the way you'd take a supplement... a teaspoon or two in the morning, straight off the spoon, or...
The Conversation Piece.
Pour it over fresh burrata and the first thing you get is bitter, then cut grass and green almond, then the pepper building as you swallow. Tomatoes sing under it.
A health supporting product first... that happens to taste really good.
One Way I Take It.
L. reuteri yoghurt, a good handful of pecans, raw honey, and then a drizzle of Atsas Silver to finish it.
Something about the way it settles into the honey makes the whole bowl taste a bit more... alive.
What Happens
Day 1: A Cough.
Week 3: You're The One Explaining Olive Oil At Dinner.
Day 1
When it hits your tongue you get a lively, peppery kick and a bold, medicinal bitterness.
That punch in the back of your throat isn't a flaw. It is what 2111 mg/Kg tastes like.
Week 1
You stop reaching for your other bottle.
Half as much Atsas Silver goes further, and the buttery-smooth one you used to think was good tastes of nothing.
Week 3
You're turning bottles round in shops looking for evidence of a polyphenol number, and not finding one.
The Dinner Party
Then you have people round. The black bottle goes on the table with a hunk of crusty bread, and about a minute after the first dip somebody stops mid-sentence and coughs.
“Wow... what on earth is that?”
Every other olive oil they've tasted is dull and lifeless by comparison, so you end up explaining the number on the certificate.
You might find yourself enjoying that more than you should.
You'll be amazed by the flavour, and so will your guests.
Amazon Reviews
Atsas came to me to manage their German Amazon listings, so here are a few of the 323 reviews...
“This olive oil has a robust grassy, almost bitter flavor with a peppery finish. Like all high quality olive oils, you get a burn like sensation in your throat.”
“Its taste, flavor and viscosity. I bought this item because of the claim that it's part of the most polyphenol richest olive oil I could find.”
“Everything perfect, top quality goods.”
The Money-back Guarantee
The Connoisseur
Cough Clause.
Taste it the way a sommelier tastes it. If it doesn’t kick you in the back of the throat within 30 days of delivery I'll refund the £75. Keep the bottle.
The only catch... is the one at the back of your throat!
Step 1
Warm and swirl.
A tablespoon into a small wide glass.
Cup the base in one palm, cover the top with the other, and swirl for thirty seconds.
Step 2
Breathe in at the rim.
Uncover it and smell it.
Green, cut grass... not greasy.
Step 3
Sip and draw air.
A small sip, then draw air sharply in through your teeth.
A vibrant, grassy punch followed by a distinct, aggressive, peppery burn...
Step 4
Swallow and count three.
Your first reaction will be surprise. Then, within seconds, the throat catch.
It is the undeniable, physical proof that this olive oil is completely alive.
Next Batch Closes Friday 25 September
Reserve Your BottleSide By Side
Atsas Silver Against A Typical Premium Extra Virgin.
| Feature | Atsas Silver | Typical Premium EVOO (no published count) |
|---|---|---|
| Polyphenol count published | ✓ 2111 mg/Kg | ✗ Not measured |
| How it tastes | ✓ A medicinal bitterness and intense, peppery throat-sting | ✗ Smooth, buttery, nothing |
| Certificate published, every harvest | ✓ | ✗ |
| Batch bottled to order | ✓ | ✗ Bottled, then warehoused |
| Land pesticide-free for over 50 years | ✓ Since 1974 | ✗ |
| Certified organic, farmed regeneratively | ✓ Yes · CY-BIO-001 | Sometimes organic. Rarely regenerative. |
| Single estate, single varietal | ✓ Koroneiki | Sometimes |
| Money-back guarantee | ✓ The Connoisseur Cough Clause | ✗ |
The Gap
Olive Oil Is Fruit Juice.
Imagine the only herbs you'd ever tasted were the dried ones from a packet, and then one day somebody handed you a sprig cut from their garden.
That's the difference with freshly bottled Atsas Silver.
You rightfully insist on fresh milk, fresh eggs, fresh fish and fresh bread... so why settle for a bottle that's been dying on a shelf since the day it was pressed?
Volume Comparison
A Teaspoon Of Silver A Day. Here's How Much Of Theirs You'd Need To Match It.
Olive oil is about 9 calories a gram, which means the only way to squeeze the same amount of protective polyphenols out of a weak supermarket bottle is to force yourself to swallow more of it.
| Olive Oil | Mg/Kg | To Match One Teaspoon Of Silver | Calories | Times More |
|---|---|---|---|---|
| Atsas Silver | 2111 | 5.0 g | 45 | 1× |
| The Governor Limited Edition | 1316 | 8.0 g | 72 | 1.6× |
| Olivie Plus 30X | 1250 | 8.4 g | 76 | 1.7× |
| Olivea | 1000+ | 10.6 g | 95 | 2.1× |
| PJ Kabos Phenolic Shot | 900+ | 11.7 g | 106 | 2.3× |
| Citizens of Soil, Greek (Waitrose) | 434 | 24.3 g | 218 | 4.9× |
| Blueprint "Snake Oil" (Bryan Johnson) | 425 | 25 g | 224 | 5.0× |
| Average supermarket olive oil | 100 | 106 g | about 950 | 21× |
At first glance, £75 for 250 ml looks expensive against his bottle. But break it down per milligram of actual polyphenol, and it is 15.5p against his 14p, hardly any difference at all.
Atsas Silver is not a cheap mass-market oil. It is the neatest way to get your daily spoon with the fewest calories swallowed.
Bryan Johnson, the health influencer with 2.23 million YouTube subscribers, sells an olive oil called "Snake Oil" that measures at 425 mg/Kg.
To match the antioxidant payload of just one single teaspoon of Atsas Silver, you would have to swallow five teaspoons of his product, forcing an extra 224 empty calories into your body.
Who Is Behind This
I'm Deon Bryan.
At 52, I've one obsession: being the healthy, strong, mobile dad my kids can rely on when I'm 100.
At 16, I joined the Army and got my first real taste of discipline. That kind of focus isn't something you switch off when you leave the forces, so I aimed it somewhere else.
Mine went straight into health, but not the gym-bro version. I'm talking about digging into the actual research, the biochemical mechanisms, the bloodwork, and what the science shows when you look past the commercial headlines.
Read More
Clinical studies are notoriously dense and dry, meaning most people never go near them. As a result, the health stories you actually hear about in the media are usually the ones backed by massive corporate budgets, sitting right in front of a BBC, CNN, or NBC newsroom crew.
The natural side of health, the protective options that sit in the critical gap between conventional medicine and what your body can achieve without a prescription, rarely makes it out of the pages of those medical journals.
So I read them instead. I test the principles on myself, track the numbers, and keep up with what's genuinely emerging in natural health.
If you'd rather not spend hours down that research rabbit hole yourself, that's what I'm here for.
In 2025, the family behind the Atsas grove came to me to run their German Amazon listing. When I got into the product details properly, analysed the laboratory evidence, and understood the actual health benefits beyond the obvious... and realised how little of this unblended harvest was reaching the UK... I stepped up and became a distributor.
There's no faceless corporation behind this site. It's just me at my desk, backed by an understanding family, and a high bar for what I'm willing to recommend to you.
I've a strict rule: I only recommend what I use myself, and I only sell Atsas organic extra virgin olive oils. If I found a better harvest on this planet, I'd be selling theirs instead.
More About Me →WhatsApp me with any question and I'll get back to you within 24 hours. Here's my WhatsApp.
The Atsas Farm
Bottle Size · Read This Before You Buy
250ml. Half The Size Of A Standard Bottle. On Purpose.
Most olive oil comes in 500ml or bigger. Atsas Silver is 250ml.
There is no need to glug this olive oil.
Because this packs up to 21 times the antioxidant payload of an average supermarket olive oil, if you were to take a single teaspoon a day to fuel your morning ritual...
At that rate, you are providing your body with a highly concentrated daily defence to help protect your blood lipids from oxidative stress for 7 full weeks.
How Ordering Works
What Happens After You Reserve Your Bottle.
I refuse to let this harvest sit decaying on a shelf. Nothing is bottled until you order it, so the protective antioxidants stay intact. Here is the exact chain from your payment to your doorstep.
You Order.
Tap "Reserve Your Bottle" and pay by card. Your order confirmation lands in your inbox straight away.
Your bottle goes in the next batch... the one the clock is counting down to.
Bottled From The Tanks.
Every olive is hand-picked and rushed to the on-site mill to be cold-pressed within 30 minutes of leaving the branch, locking in maximum freshness.
Within 3 hours the olive oil is in nitrogen-sealed tanks.
Then Atsas bottles on-site only when you order.
It Comes To Me First.
The fresh batch ships from the farm in Cyprus directly to me in London...
not to a third-party distribution centre.
I personally open the shipment, inspect the quality, and hand-pack your bottle myself.
Then To You.
Every single bottle is sealed in heavy black glass, because high-phenolic extra virgin olive oil degrades rapidly when exposed to ambient light and heat.
This strict protocol ensures it arrives at your doorstep exactly as it left the Cypriot farm mill: pure, potent, and beautifully bitter.
Expect two to four weeks from your order to your front door, and an email from me the day it goes in the post.
The Offer
Each Early Harvest Produces Only Around 4,800 Litres For The Global Market.
Because the farm refuses to over-exploit this delicate, certified-organic ecosystem, nature dictates the supply.
Once this harvest is bottled and gone, there is no more until the following autumn.
If you are ready to stop wasting your money on dead, clear-bottle supermarket oils, reserve your bottle before the batch closes.
Next Batch Closes Friday 25 September
This Batch Has Closed
Order before then and your bottle is in this batch. Miss it and you're in the one after.
The next batch is being scheduled. Order now and your bottle is in it.
Your £75 is covered by the Connoisseur Cough Clause. If your first bottle doesn't deliver that intense, peppery throat-catch within 30 days of delivery, tell me directly and I'll refund the £75. You keep the bottle.
One claim per household. The £3.99 postage and packaging is not refunded.
And if you can bear to part with a bottle, think what a gift it makes for a foodie friend who'd have no other way of getting hold of this unblended anomaly.