What Are Polyphenols In Olive Oil? Everything You Need To Know

What Are Polyphenols?

Polyphenols are naturally occurring antioxidant compounds found in plants. In olive oil, they're produced by the olive tree as a natural defence mechanism and are concentrated most heavily in early-harvested, unripe olives. When those olives are cold-pressed into oil quickly after picking, the polyphenols transfer into the finished product.

The primary polyphenols in extra virgin olive oil include oleocanthal, oleuropein, and hydroxytyrosol — each with distinct biological properties and each contributing to both the flavour profile and the health benefits of the oil.

Why Do Polyphenols Matter For Health?

The health benefits long attributed to the Mediterranean diet — reduced cardiovascular disease, lower inflammation, improved cognitive function — are increasingly understood to come specifically from the polyphenol content of the olive oil consumed in that diet, not simply from the fat itself.

Oleocanthal, one of the primary polyphenols in high-quality EVOO, has been shown in research to have anti-inflammatory properties structurally similar to ibuprofen. Hydroxytyrosol is one of the most potent antioxidants found in any food.

How Are Polyphenols Measured?

Polyphenol content is measured in milligrams per kilogram (mg/kg) of oil. As a rough guide:

While We do not encourage to shop for premium olive oil only based on Poly count, they do give you a good indicator of the quality of the oil.

• 250–500mg/kg — Can be good quality premium EVOO
• 500–750mg/kg — high polyphenol EVOO, Will taste robust and bitter
• 750mg/kg and above — exceptional, typically early harvest oils, that lack the balance of the lower count.

Even with all the numbers its only speculation fi the super high numbers actually make a difference. We prefer to have a balanced oil with good numbers, understanding that the more it is consumed the better you will take in the benefits. Generally that only comes with a great tasting balanced oil that can be used on your food without ruining the flavor.

Our Alonso Coratina tests at 765mg/kg — placing it firmly in the exceptional category. [View the Coratina product page]

The Peppery Burn — What It Really Means

The characteristic scratch or burn you feel at the back of your throat when tasting a premium olive oil is caused specifically by oleocanthal. Far from being a defect, this sensation is the clearest sensory indicator of high polyphenol content available to the untrained taster. In professional olive oil tasting, this quality is called 'pungency' and is considered a positive attribute.

The Bottom Line

Polyphenols are what separate genuinely healthy, genuinely premium olive oil from an ordinary fat with good marketing. Chase the peppery burn and you'll never buy an inferior olive oil again. [Browse our high-polyphenol oils here]