Does Bertolli extra virgin olive oil have polyphenols in it? A detailed look

December 20, 2025 •

4 min read

According to Bertolli's official website, they harvest olives before peak ripeness to ensure higher levels of health-boosting antioxidants and polyphenols in their extra virgin olive oil. The short answer to whether Bertolli extra virgin olive oil has polyphenols in it is a definitive yes, though the quantity and potency can vary based on several factors.

Quick Summary

Bertolli Extra Virgin Olive Oil contains polyphenols, the powerful antioxidants found in olives. The concentration is generally moderate, with several key factors influencing the final level compared to high-polyphenol brands.

Key Points

Contains Polyphenols: Bertolli extra virgin olive oil does contain polyphenols, as the company harvests olives earlier to preserve antioxidant content.
Moderate Concentration: While present, the polyphenol concentration in Bertolli is generally moderate compared to specialized, high-phenolic EVOOs.
EVOO vs. Refined: The 'extra virgin' designation ensures cold-pressing, which is key to retaining polyphenols, unlike refined oils that lose these compounds during processing.
Taste as an Indicator: A peppery or bitter flavor, often described as a tickle in the throat, is a good indicator of higher polyphenol content.
Factors for High Content: To find high-polyphenol oils, look for specific olive varieties (e.g., Koroneiki, Coratina), an early harvest date, and opaque packaging.
Maximizing Benefits: For the highest polyphenol intake, use EVOO uncooked in dressings, dips, and drizzles, as heat degrades these beneficial compounds.

Yes, Bertolli EVOO Contains Polyphenols

Polyphenols are naturally occurring chemical compounds found in plants, including olives. These compounds are well-regarded for their antioxidant and anti-inflammatory properties, and they are responsible for the peppery, pungent, and bitter flavor notes found in high-quality extra virgin olive oil (EVOO). Bertolli confirms on its own platform that it includes polyphenols in its extra virgin olive oil by sourcing olives harvested early for higher antioxidant content. Bertolli's olive oil is a blend made from numerous varieties, such as Hojiblanca, Coratina, and Arbequina, which vary in their natural polyphenol concentration.

The Importance of 'Extra Virgin'

The 'extra virgin' classification is crucial because it signifies that the oil is the result of the first, cold-pressed extraction of the olives. This minimal processing ensures the preservation of delicate compounds like polyphenols. Refined olive oils, on the other hand, undergo chemical and heat treatments that strip away most of these beneficial compounds. Since Bertolli's extra virgin variety is cold-pressed, it retains more of its polyphenols than their other olive oil grades.

The Real Story: Polyphenol Levels in Perspective

While Bertolli's EVOO contains polyphenols, it is important to understand how its levels stack up against other brands. A 2017 test by Consumerlab.com, cited on an RV network forum, rated Bertolli's EVOO as having a good polyphenol content of 318 mg/kg. However, other brands tested showed higher levels, such as Kirkland Signature Organic at 369 mg/kg. In today's market, many artisanal and specialized brands market their oils specifically for their high polyphenol content, with some reaching levels of 1000 mg/kg or more. This means that while Bertolli contains these beneficial compounds, its concentration is considered moderate, not exceptionally high.

Factors Influencing Polyphenol Content

Several factors contribute to an olive oil's final polyphenol count, which helps explain why some brands have higher concentrations than others:

Olive Variety: Certain olive varieties, such as Koroneiki (Greek), Coratina (Italian), and Picual (Spanish), are naturally richer in polyphenols. Bertolli uses a blend of different olive varieties, including some known for lower polyphenol content, like Arbequina.
Harvest Time: Olives harvested early in the season, while still green and unripe, yield oils with significantly higher polyphenol content. Later harvests produce milder oils with fewer polyphenols. While Bertolli states it harvests early, the extent of this practice can vary.
Processing and Freshness: Cold-pressing and minimal exposure to air, heat, and light during processing and storage are critical for preserving polyphenols. Since Bertolli's EVOO is a blended product sourced from multiple countries, the exact freshness and processing conditions are harder for the consumer to determine.
Storage: Polyphenols degrade over time when exposed to light and heat. High-quality, high-polyphenol oils are often sold in dark glass bottles or tins to protect the oil. Bertolli uses dark bottles, which helps preserve the quality, but overall freshness is also key.

Comparison Table: Bertolli vs. A Typical High-Polyphenol EVOO


Feature	Bertolli Extra Virgin Olive Oil	High-Polyphenol EVOO (Artisanal)
Polyphenol Content	Moderate (e.g., ~318 mg/kg in 2017 test)	High to Very High (e.g., 500-1000+ mg/kg)
Flavor Profile	Milder, often described as rich and full-bodied.	More pungent, peppery, and robust; a strong, bitter finish is common.
Sourcing	A blend of olives from various global regions.	Often single-origin or from specific high-polyphenol olive varieties.
Target Audience	General consumer seeking a reliable, affordable EVOO for everyday use.	Health-conscious consumer seeking the maximum health benefits and robust flavor.
Price Point	Generally lower per volume than artisanal oils.	Higher, reflecting the specialized cultivation and processing required for high polyphenol content.
Harvest Date	Not always clearly specified on the label, though the product is sourced freshly.	Often prominently displayed, indicating a recent, early harvest.

How to Assess Your Olive Oil's Polyphenol Content at Home

While lab tests offer the most accurate measure, your senses can provide a good indication of polyphenol levels. High-polyphenol oils are often described as having a fruity, grassy, or vegetal aroma. Upon tasting, a high-polyphenol oil will often have a noticeable peppery or bitter finish. The sensation is sometimes felt as a tickle or burn in the throat, which is attributed to oleocanthal, a key polyphenol. If you are looking for the strongest anti-inflammatory kick, this tingling sensation is your best sign.

The Impact of Heat and Cooking

It's worth noting that polyphenols are delicate compounds and are degraded by heat. Therefore, to maximize the health benefits, high-polyphenol olive oils are best used uncooked, as a finishing oil for salads, dips, or bread. For general cooking, Bertolli's EVOO is perfectly suitable, but for therapeutic polyphenol intake, a fresher, more potent oil is recommended for cold applications. Always store your olive oil away from heat and light to preserve its antioxidant content and prevent it from going rancid.

Conclusion: Your Olive Oil Choice Matters

In conclusion, Bertolli extra virgin olive oil does contain polyphenols, making it a healthful choice for everyday cooking, drizzling, and dressing. Its polyphenol content is moderate, providing antioxidant benefits in a reliable and accessible product. However, if your goal is to maximize the health benefits derived from a high concentration of these antioxidants, you may want to consider a specialized, early-harvest EVOO from a brand that explicitly lists its polyphenol count. Understanding the factors that affect polyphenol levels allows you to make an informed choice based on your culinary needs and wellness goals.

Disclaimer: This article provides general information and is not a substitute for professional medical advice. Always consult with a healthcare professional before making significant changes to your diet or health regimen.

Frequently Asked Questions

While Bertolli does not publish its current polyphenol count, a 2017 test cited by Consumerlab.com reported it at 318 mg/kg. It is important to note that the content can fluctuate with each harvest, and this figure is from an older test.

No, while it contains polyphenols, Bertolli EVOO is not typically considered a 'high-polyphenol' oil in the same category as specialized brands, which often report significantly higher concentrations.

You can get an indication from the taste. A high-polyphenol oil will often have a distinctly bitter taste or produce a peppery, tingling sensation in the back of your throat. This effect is caused by the compound oleocanthal.

Yes, heat does degrade the polyphenols in olive oil over time. To maximize the health benefits, it is best to use Bertolli EVOO for uncooked applications like dressings and drizzles, or for light cooking.

Polyphenol content is influenced by factors such as the olive variety (Koroneiki and Picual are high), harvest time (early harvest is best), processing method (cold-pressed is preferred), and storage conditions.

For general health benefits and flavor, Bertolli is a good option. However, if your primary goal is to maximize the antioxidant intake from polyphenols, a fresher, early-harvest, or high-phenolic brand might be a more potent choice.

Bertolli does not typically feature a prominent harvest date on its labels, which is common for blended supermarket brands. Instead, they emphasize consistent quality and flavor by sourcing freshly pressed oils year-round from different regions.