What Are Olive Oil Polyphenols?

Polyphenols are naturally occurring compounds found in olives. Extra virgin olive oil contains several important phenolic compounds, including hydroxytyrosol and its derivatives, oleocanthal and oleacein.

These compounds contribute to the oil’s chemical and sensory profile. Bitterness and the characteristic peppery or pungent sensation of robust extra virgin olive oil are commonly associated with its phenolic composition.

Why Do Polyphenols Matter?

Polyphenols are an important part of what makes high-quality extra virgin olive oil distinctive.

Their antioxidant properties contribute to the oil’s resistance to oxidative deterioration and can help support its stability during storage. They also contribute to its sensory character, including bitterness and pungency.

A pronounced bitter or peppery sensation can indicate a robust phenolic profile, but taste alone cannot determine an oil’s polyphenol concentration. Only laboratory analysis can provide a measured result.

What Makes Olive Oil High in Polyphenols?

The polyphenol content of olive oil is influenced by several factors:

• Olive variety: Different cultivars naturally develop different phenolic profiles.
  
• Harvest timing: The maturity of the olives at harvest can significantly affect phenolic content.
  
• Growing conditions: Climate, soil and seasonal conditions can influence the fruit’s composition.
  
• Processing: Prompt and careful milling helps preserve olive quality and naturally occurring compounds.
  
• Storage: Light, heat, oxygen and time can affect olive oil quality and phenolic content.

For these reasons, polyphenol levels naturally vary between varieties, harvests and batches.

The Role of Koroneiki Olives

A Traditional Greek Olive Variety

Kolympari is produced from Koroneiki olives grown on our estate in Crete.

Koroneiki is a traditional Greek olive variety widely used in the production of extra virgin olive oil and valued for its distinctive flavor and aromatic character.

By managing our olives from the grove through production, we maintain careful oversight of the journey from fruit to finished bottle.

From Fresh Olives to Polyphenol-Rich Olive Oil

Harvested With Care

Our journey begins with carefully harvested Koroneiki olives from our estate in Crete. Harvest timing and fruit quality play important roles in the character of the finished oil.

Milled Promptly

After harvesting, the olives are carefully processed and milled. Prompt processing helps protect the freshness and natural qualities of the fruit.

Carefully Extracted

The oil is extracted under controlled production conditions designed to preserve its natural character, aromas and quality.

Tested Before Bottling

Our olive oil undergoes laboratory analysis before bottling. Testing provides measurable information about the finished oil, including its phenolic composition.

How Are Olive Oil Polyphenols Measured?

Polyphenol concentration requires laboratory analysis and is commonly reported in milligrams per kilogram (mg/kg).

Different analytical methods can measure or calculate phenolic content differently. For that reason, a polyphenol result should always be considered together with:

• the analytical method used;
• the compounds measured;
• the testing date; and
• the specific batch or sample tested.

This is also why taste alone cannot tell you precisely how many polyphenols an olive oil contains.

Hydroxytyrosol, Oleocanthal and Oleacein

Hydroxytyrosol

Hydroxytyrosol is an important olive-derived phenolic compound. Hydroxytyrosol and its derivatives form part of the natural phenolic composition of virgin olive oil.

Oleocanthal

Oleocanthal is a naturally occurring phenolic compound associated with the characteristic peppery sensation at the back of the throat experienced with some fresh, robust extra virgin olive oils.

Oleacein

Oleacein is another naturally occurring olive oil phenolic compound and contributes to the oil’s phenolic and sensory profile, including bitterness.

Together, these compounds contribute to the complex character of extra virgin olive oil.

Can You Taste Olive Oil Polyphenols?

You can taste some of the characteristics associated with polyphenols, but you cannot determine an exact polyphenol concentration by taste.

Bitterness and a peppery or pungent finish are commonly associated with the phenolic profile of extra virgin olive oil.

For an exact numerical result, look for laboratory testing rather than relying on taste alone.

How to Choose High Polyphenol Olive Oil

Choosing a high polyphenol olive oil requires more than reading the front of the bottle. Look for transparent information about the oil, its origin and its testing.

Check the Harvest Date

The harvest date helps you understand the age of the oil. Polyphenol levels and other quality characteristics can change naturally during storage.

Look for Laboratory Testing

Laboratory testing provides measurable evidence of phenolic content. Look for the compounds measured, analytical method, testing date and batch information.

Consider the Packaging

Light, heat and oxygen can affect olive oil quality. Protective packaging, such as dark glass or tins, can help limit exposure to light.

Know Where Your Olive Oil Comes From

Traceability matters. Look for clear information about where the olives were grown and where the oil was produced.

Kolympari comes from Koroneiki olives grown on our single estate in Crete, Greece.

Polyphenols and the European Olive Oil Health Claim

European Union regulations authorize the following health claim for qualifying olive oils:

“Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress.”

The claim may be used only for olive oil containing at least 5 mg of hydroxytyrosol and its derivatives per 20 g of olive oil. Consumers must also be informed that the beneficial effect is obtained with a daily intake of 20 g of olive oil.

This regulatory threshold should not be confused with a universal definition of “high polyphenol olive oil.” Polyphenol measurements should always be interpreted according to the compounds measured and analytical method used.

For this year’s tested Kolympari batch, the laboratory report calculates 10.44 mg per 20 g for the sum of tyrosol, hydroxytyrosol and their derivatives.

Protecting Polyphenols After Bottling

Proper storage helps protect your olive oil after opening.

Keep the bottle:

• away from direct sunlight;
• away from strong heat sources;
• tightly closed between uses; and
• in a cool, dark place.

Good storage helps protect the oil’s freshness, flavor and natural phenolic characteristics.

Experience the Kolympari Difference

Exceptional olive oil begins in the grove and continues through careful harvesting, prompt milling, thoughtful production and proper storage.

Kolympari brings the distinctive character of single-estate Koroneiki extra virgin olive oil from Crete, Greece directly to your table.

This year’s laboratory-tested batch measured:

538 mg/kg total polyphenols
336 mg/kg tyrosol, hydroxytyrosol and derivatives
10.44 mg per 20 g of olive oil

See the results for yourself.