Pre-order now and join the 2026 harvest, limited spots available
Limited pre-orders available
From Our Grove to Your Table
Ancient-tree, certified-organic, single-source extra virgin olive oil from our own grove in Umbria, Italy.
The olive oil behind Shayna's famous olive oil & lemon shot, now pressed fresh from her own ancient Umbrian grove.
Pre-order today and follow the journey from grove to bottle.
Ready to taste it?
You're pre-ordering, not buying off a shelf. The olives are hand-harvested and cold-pressed in October to November 2026, bottled at the source, and shipped to the US. Your oil is estimated to arrive February 2027. Reserve today; receive the freshest, first-press oil next year.
The Olive Oil
This isn't just cooking oil. It's an everyday natural booster for your heart health, gut health, skin, and inflammation.
Why it works
500+ mg/kg
Elixir levels of polyphenols
The difference between forgotten and fresh.
Forgotten · Industrial Olive Oil
Lab-tested at 500+ mg/kg polyphenols, up to six times the polyphenol count of typical supermarket olive oil.
Most olive oils contain 80 to 250 mg/kg. Shayna's is 2 to 6x more potent. That peppery burn? That's polyphenols working. It's supposed to burn. That's how you know it's real.
Every drop comes from Shayna's grove in Umbria. Frantoio, Moraiolo, and Leccino olives, grown organically on mineral-rich soil. No blending from multiple countries. Just one farm, one harvest, one story.
Picked in early October to get maximum polyphenols, flavor and healing power. Most other producers make the trade-off to harvest later when they can get a higher yield, but lower quality.
The moment an olive leaves the tree, oxidation begins. Shayna's team harvests at peak potency, transports immediately, and presses the same day. Most operations wait 24 to 72 hours.
Heat extraction produces more oil but ruins quality. Low temperatures preserve enzymes, antioxidants, and that vibrant green color. What's lost in yield is gained in potency.
Most brands filter for cosmetic reasons. But filtering removes flavor compounds and nutrients. Shayna's Oil might be cloudy and you might see sediment. That's not a flaw, that's some of the good stuff that other producers remove.
No pesticides. No herbicides. No synthetic fertilizers. Just regenerative practices that build soil health, support biodiversity, and produce nutrient-dense fruit.
Most olive oil is 12 to 18 months old before you buy it. After harvest, pressing, shipping from Italy, and US import, Shayna's reaches your door in about 120 days, not years. That's the difference between fresh and forgotten.
The Science
Gut Lining Repair
Supports intestinal barrier integrity, reducing inflammation and improving nutrient absorption.
Blood Sugar Stabilization
Taking olive oil before meals slows glucose absorption, preventing spikes and crashes.
Anti-Inflammatory
Chronic inflammation is the root of most modern disease. Polyphenols reduce it at the cellular level.
Nervous System Support
Healthy fats support vagal tone, helping regulate stress response and improve resilience.
Cardiovascular Protection
Reduces oxidative stress, supports healthy cholesterol ratios, protects arterial health.
Skin Healing
Antioxidants combat free radicals, supporting collagen production and skin elasticity.
Neuroprotection
Polyphenols cross the blood-brain barrier, supporting cognitive function and long-term brain health.
The Ritual
Every morning
1 tablespoon on an empty stomach with fresh lemon juice. Gut support, stable energy, inflammation down.
Before meals
Another tablespoon before pasta, bread, or any carb-heavy meal. It slows glucose absorption and prevents the blood sugar rollercoaster.
As a finishing oil
Drizzled on everything: roasted vegetables, soups, grilled fish, even ice cream. A finishing pour adds richness and a peppery, grassy depth.
For cooking
Bring it into everyday cooking, gently warm it for eggs, sauté greens, or roast vegetables. Kept to low and medium heat, it lends flavor and healthy fats to whatever you're making.
For skin
A few drops massaged into damp skin after a shower. The same antioxidants that heal your gut also support soft, elastic, glowing skin.
For hair
Warm a few drops between your palms through mid-lengths and ends, or massage into the scalp before washing. Leaves hair softer, shinier, and more resilient.
Limited Edition · 2026 Harvest
Pre-order today. Hand-harvested October 2026 · estimated delivery February 2027. With each drop you taste the essence of this land, ancient groves, regenerative farming, first-press freshness.
Pro tip: Try the Single Bottle to make it part of your morning ritual, or go with the Case of Six and save 10% keeping your pantry full all year. Add any number of bottles to your cart; shipping is calculated at checkout.
Certified Organic Ancient Italian Olive Oil
Shipping calculated at checkout
What you get
Pressed from ancient Italian olive trees, some over 200 years old
Single-source from one Umbrian grove, never blended
1 bottle (500ml) of 2026 harvest oil, delivered February 2027 (estimated)
Monthly email updates from the grove
Behind-the-scenes harvest content (photos, videos, real-time updates)
Digital recipe guide featuring dishes from Shayna's kitchen
Best for: Individuals who want to experience real olive oil and follow the harvest journey
Certified Organic Ancient Italian Olive Oil
6 bottles · shipping calculated at checkout
What you get
Pressed from ancient Italian olive trees, some over 200 years old
Single-source from one Umbrian grove, never blended
6 bottles (500ml each) of 2026 harvest oil, delivered February 2027 (estimated)
10% off when you buy all six, best value for stocking up
Monthly email updates from the grove
Behind-the-scenes photos and stories from the grove
A digital recipe book
Plus:
First access to 2027 harvest preorder (before public release)
Best for: Families, frequent cooks, gift-givers, or anyone who wants to keep real olive oil on hand year-round
Small batch · Limited supply · Ships to the US · US orders only
Boxed with care. Add any number of bottles to your cart · shipping is calculated at checkout.
Follow Nature's Timeline for Your Pre-order
You're reserving now and following every step from grove to your door. Here's exactly what happens between today and the day your oil arrives.
You reserve your bottle and start receiving monthly email updates from the grove, bringing the farm straight to your inbox so you can follow the journey from the very start.
We finalize the design of the bottles, boxes, and labels. Every detail matters.
Final arrangements with our pickers and growers, plus last checks on the crops as the olives ripen toward peak.
Hand-picking begins across the ancient grove at peak ripeness. From tree to press to bottle in under 6 hours, repeated through October and November to lock in quality.
Cold-pressed and bottled within 6 hours of leaving the tree, again and again across the harvest window, so nothing is lost between grove and glass.
Polyphenol levels are lab-tested and measured, with full quality control before a single bottle is sealed.
Every bottle is filled, sealed, and shipped from Italy toward the US.
US import clears in January, and we distribute to our customers across January and February. Your fresh, first-press oil arrives.
The Harvest Partnership
Shayna's Kitchen is a small boutique farm. One harvest a year, in October.
No investors. No warehouse inventory. No industrial model of "produce as much as possible and hope it sells."
Instead, Shayna operates on a partnership model.
Your preorder funds her harvest. It allows her to:
Pay fair wages to the harvest team
Reserve time at the mill for small-batch pressing
Order bottles, labels, and packaging materials
Cover shipping costs from Italy to the US
When you preorder, you're not just buying olive oil. You're investing in a harvest, a farm, and a way of producing food that puts quality and integrity first.
What People Are Saying
The Full Story
In 2021, Shayna left everything behind.
Twelve years in Los Angeles. An eight-year relationship that ended. A career as a chef and holistic nutritionist that was supposed to be about healing but was actually depleting her.
Her nervous system was fried. She was chronically inflamed, exhausted, disconnected from her body. She knew something had to change, but she didn't want a vacation. She wanted a complete reset.
So she moved to Italy. Alone.
Not to Rome or Florence or anywhere tourists go. To Umbria, a quiet region in central Italy where food is still grown the old way, where the soil is protected, where life moves at the pace your body actually needs.
Shayna had been traveling to Italy for years. Every time she ate there, she felt different. More grounded. More alive. Her digestion worked better. Her skin glowed. Her nervous system settled.
She became obsessed with understanding why.
The answer was soil.
American soil has been strip-mined by industrial agriculture for decades. Even "organic" produce grown in dead soil won't heal you. The nutrients just aren't there.
Italian soil is different. It's regulated. It's regenerative. It's alive with minerals, biodiversity, microbiology. The food grown here doesn't just taste better. It works better in your body.
Shayna knew if she wanted to truly heal, she needed to grow her own food on land she could trust.
She found it on a cold January morning in 2022.
A small, abandoned olive estate tucked into the Umbrian hillside, untouched for over 40 years. Ancient olive trees, some of them 200+ years old, growing wild across the slopes. No chemicals. No intervention. Just old trees, deep roots, and soil that had been regenerating naturally for decades.
The moment Shayna walked onto that land, she knew.
The energy stopped her in her tracks. The trees felt alive in a way she'd never experienced. She could feel the history, the resilience, the quiet power of something that had survived this long without needing to be controlled.
She bought the farm that week.
Real olive oil is medicine.
Shayna didn't know anything about olive oil production. She just knew she had to protect this place. And if she was going to heal her own body, she wanted to start here, with these trees, this soil, this land.
She spent the next two years learning everything she could.
How to care for ancient trees. How to harvest at the right time (early, when polyphenols are at their peak). How to press within hours, not days. How to bottle unfiltered and raw, preserving every ounce of flavor and nutrition.
She learned that most olive oil is a lie.
70% of what's on shelves is diluted, oxidized, or mislabeled. "Product of Italy" usually means bottled in Italy, grown somewhere else. Most oil sits in tanks for 12 to 18 months before consumers ever see it, losing nutrients, flavor, and healing power every single day.
The Numbers
500+
mg/kg polyphenols
80–250
mg/kg in most olive oils
Lab-tested. Measurable. You can feel it in your body.
When Shayna tasted the first bottle from her harvest, she cried.
It was peppery, grassy, alive. Nothing like the rancid, flavorless oil she'd been consuming for years without even knowing it was bad.
That burn in the back of your throat? That's not a flaw. That's polyphenols, anti-inflammatory compounds that repair gut lining, stabilize blood sugar, support the nervous system, and reduce inflammation at the cellular level.
Shayna started taking a tablespoon every morning on an empty stomach with lemon. Within weeks, her digestion transformed. Her skin cleared. Her energy stabilized. Her nervous system, the thing she'd come to Italy to heal, finally started to regulate.
She wasn't just eating better. She was feeding her body what it had been starving for, real food, grown in living soil, pressed with intention, consumed fresh.
Most people have no idea this exists.
They've never tasted fresh olive oil. They don't know what 500+ mg/kg of polyphenols feels like. They're spending money on supplements with lower bioavailability than this, while cooking with rancid oil that's actively harming them.
Shayna couldn't keep this to herself.
As a recipe developer and holistic nutritionist with a dedicated following on Instagram, she'd built her platform on transparency, education, and real food. Her audience had followed her journey from LA to Umbria, from burnout to rebuilding. They'd watched her buy the farm, learn to tend the trees, and transform her health through connection to the land.
Now she wanted to share the foundation of that transformation.
Shayna's Mission
For years, Shayna taught people that food is medicine. But she was doing it from inside a broken system: recommending ingredients from depleted soil, cooking with rancid oils she didn't know were rancid, telling people to "eat organic" when organic certification alone doesn't guarantee nutrient density.
Moving to Italy and buying this farm allowed her to close the loop: grow the food, control the process, verify the quality, and share it with radical transparency.
Shayna's Kitchen Olive Oil is just the beginning.
Her vision includes
But it starts here. With soil. With trees. With olive oil that actually works.
Shayna's not trying to build the biggest olive oil brand. She's trying to build the best one. Small-batch. Traceable. Medicinal. Real.
And she's inviting you to be part of it.
"Most people have never tasted fresh olive oil. They don't know what they're missing. Once you do, you can't go back."
The Farm
Questions?
Limited Edition · 2026 Harvest
Hand-harvested October 2026 · estimated delivery February 2027.
