MY STORY

Rooted in the Baron Rothschild Valley. Anchored in science. Made for a lifetime of practice.

My story begins in the Baron Rothschild Valley, where I grew up in the shadow of the Carmel.

Among terraced hillsides shaped by generations of Mediterranean agriculture, I first discovered what freshly harvested extra virgin olive oil is meant to taste like.

I remember the harvest most clearly. Late autumn. Newly picked olives arriving at the mill. The air filled with cut grass, green fruit and pepper — the unmistakable character of extra virgin olive oil at its freshest.

I remember the harvest most clearly. Late autumn. Newly picked olives arriving at the mill. The air filled with cut grass, green fruit and pepper — the unmistakable character of extra virgin olive oil at its freshest.

Founder’s Note
“The science was clear. Knowledge was never the challenge. The challenge was accessing exceptional EVOO and making it part of daily life.

That gap between what science tells us and what we practise daily is why OLIVRX exists.

The Baron Rothschild Valley taught me freshness. Clinical practice taught me how lasting habits are formed. Together, those lessons became OLIVRX.

OLIVRX was never about packaging olive oil differently. It was about turning one of the world’s most respected foods into a daily practice — built on a simple belief: when exceptional quality is made simple to use each day, everyday choices become lasting habits.”

MSc, Dietitian · Founder, Olivrx

We select premium extra virgin olive oil for its origin, freshness, sensory character and naturally occurring polyphenols, then divide it into individual 15ml bottles — protecting each measure from repeated exposure to light and air while making daily use simple and precise.

ONE BOTTLE DAILY.

Quality, freshness, awareness and consistency — so exceptional extra virgin olive oil becomes not just something you use, but something you practise.
Begin your Practice Explore the OLIVRX Method