High Polyphenol Olive Oil: What It Is, Why It Matters, and Where to Find the Best
"Not all extra virgin olive oil is the same. The difference starts with polyphenols — and ends with how the oil was harvested, pressed, and where it came from."
"What is high-polyphenol olive oil?"
**"High-polyphenol olive oil is extra virgin olive oil that contains a significantly elevated concentration of polyphenols — the natural antioxidant compounds found in freshly harvested olives. The European Food Safety Authority (EFSA) recognises that olive oil polyphenols contribute to the protection of blood lipids from oxidative stress. To carry this health claim, an oil must contain at least 250mg of polyphenols per kilogram.
Most supermarket extra virgin olive oils contain well below that threshold. Many fall between 50mg/kg and 150mg/kg. High-polyphenol oils start at 250mg/kg and can reach 500mg/kg or more when harvested and processed correctly.
Andalucian Olives' Organic Early Harvest EVOO contains over 500 polyphenols per kilogram — a level that places it among the most potent EVOOs available in the UK."**
"What do polyphenols actually do?"
**"Polyphenols are a broad family of plant compounds with antioxidant properties. In olive oil, the most significant are oleocanthal, oleuropein, and hydroxytyrosol. Research suggests these compounds may support cardiovascular health, help reduce inflammation, and protect cells from oxidative damage.
For everyday cooking and eating, the practical implication is this: the oil you choose matters. A bottle with 50mg/kg of polyphenols and a bottle with 500mg/kg are fundamentally different products, even if both carry the label 'extra virgin olive oil.'"**
"What makes an olive oil high in polyphenols?"
"Four factors determine polyphenol content, and all four have to work together."
Olive variety Some varieties are naturally higher in polyphenols. Picual and Cornicabra, both native to Andalucia, are among the most polyphenol-rich in the world. Our flagship EVOO blends Cornicabra, Picual, and Arbequina — chosen for polyphenol richness and flavour balance.
Harvest timing Polyphenols peak before the olive reaches full ripeness. Early harvest in October and November captures this peak. Many commercial producers harvest later because riper olives yield more oil per kilogram.
Pressing speed Polyphenols begin to degrade the moment the olive is picked. Cold-pressing within 4 hours of harvest preserves the maximum level.
Acidity Our Early Harvest EVOO achieves 0.1–0.2% acidity — exceptionally low, reflecting the quality of the fruit and the speed of processing.
"Why Andalucian Olives?"
Olive varieties: Cornicabra, Picual, Arbequina Harvest: October / November (early harvest) Pressing: Cold-pressed within 4 hours of harvest Polyphenol content: Over 500mg/kg Acidity: 0.1–0.2% Certification: Organic Origin: Andalucia, Spain Shipping: From the UK
"Frequently Asked Questions"
What does "high phenolic" mean — is it the same as high polyphenol?
Yes. The terms are used interchangeably. Both refer to the same quality standard.
Does cooking destroy polyphenols?
Heat reduces polyphenol levels. For maximum benefit, use high-polyphenol EVOO raw — drizzled over salads, bread, or finished dishes. Cooking below 180°C preserves much of the content.
How long does it stay fresh?
Best consumed within 18 months of pressing and within 6–8 weeks of opening. Store away from heat and direct light.
Can I taste the difference?
Yes — clearly. High-polyphenol EVOOs have a distinctive bitterness and a peppery finish caused by oleocanthal. If your olive oil has no bitterness or pepper, it is likely not a high-polyphenol oil.
What is the difference between high-polyphenol EVOO and regular EVOO?
.Both meet the extra virgin standard. A high-polyphenol EVOO contains 250mg/kg or more of polyphenols. Regular EVOO may contain as little as 50–100mg/kg. The same label, but nutritionally quite different.