In Northern Lebanon’s Qadisha Valley. Our olives are hand-harvested and cold-pressed within hours to preserve freshness, character, and integrity.

We work with small family farms and monastery groves that use traditional, regenerative methods. We harvest early, press once, and bottle in small batches — no industrial blending, no refining, no shortcuts.

We don’t currently test for exact polyphenol numbers. As a small, family-run business, regular lab testing can be costly — and because polyphenol levels naturally vary with rainfall, soil, and harvest timing, publishing one fixed number could be misleading.

Olive oils from the Levant region — including Lebanon, where our grove is located — are naturally rich in polyphenols. You can actually taste it: that peppery “bite” at the back of your throat is a sensory sign of freshness and antioxidant density.

Our oil comes directly from a monastery grove in Northern Lebanon, harvested once a year by hand and imported directly by us — no middlemen, no blending, just pure olive oil with a story and soul.

Just like wine, truly single-origin olive oil doesn’t “expire” the way mass-produced supermarket oils do — it ages. The 18-month rule you often see printed on bottles is more of a U.S. retail guideline than a true measure of quality.

In Lebanon, where our oil is grown, pressed, and bottled, we follow the traditions of our family and region: we trust the land, the season, and the taste.

When olive oil is stored properly — away from heat, light, and oxygen — it remains beautifully stable for years. Its flavor, depth, and texture evolve naturally rather than disappearing.

The best way to tell if your oil is still vibrant is to taste it. A peppery kick, gentle fruitiness, and rich mouthfeel mean it’s alive and nourishing.

Our philosophy is rooted in zero-waste and respect for the process. We don’t discard perfectly good oil based on arbitrary dates. Instead, we honor the same standards our families have followed for generations — use what you love, finish what you open, and let each bottle remind you of the land it came from.

As one of our uncles in Northern Lebanon put it best:

“Olive oil ages like wine when it’s untouched by air.”

LES COUSINES isn’t built for mass market — it’s built for those who care to know where things come from, who made them, and why they matter.

Our bottles are imported directly from Lebanon — the same kind used in kitchens across the country. It’s a working oil, meant to be used and enjoyed daily, not hidden away.

The bottles are stored in protective dark cartons until they reach you. Once opened, oxygen — more than light — is what begins to age olive oil, so using it regularly is actually the best way to keep it fresh.

We love the transparency of clear glass because it allows you to see the natural color and seasonal variation — proof that it’s real, alive, and unrefined. Keep it out of direct sunlight and away from heat, and you’ll enjoy every drop as it was intended: vibrant, nourishing, and deeply flavorful.

Yes — it’s first cold-pressed, extra virgin, and unfiltered. A gentle cloudiness is natural and reflects minimal processing.

Both. It’s beautiful for roasting, sautéing, baking, drizzling, and dipping. Use it generously and often.

Single-origin, seasonal agriculture means natural nuance. Weather, soil, and harvest timing shape each batch. That’s the magic of real olive oil.

Keep your bottle tightly closed, in a cool, dark place away from heat and sunlight. Once opened, enjoy within3–6 monthsfor peak flavor. Each bottle lists alot codefor traceability.

It means“the cousins” in French — a nod to our Lebanese-French roots and the table that brings us together.

Yes. Our soaps are hand-crafted in Lebanon using our same extra virgin olive oil base, blended with laurel, coconut, and other natural oils in the centuries-old cold-process tradition of the Levant.

Absolutely. Our glass bottles are fully recyclable and designed to be reused — they make beautiful pantry bottles or vases once emptied.