What Brand of Olive Oil Has High Polyphenols? A Comprehensive Guide for 2025

November 9, 2025 •

4 min read

According to the European Food Safety Authority, extra virgin olive oil must contain at least 250 mg/kg of polyphenols to carry an official health claim. For health-conscious consumers, determining what brand of olive oil has high polyphenols is crucial for maximizing antioxidant and anti-inflammatory benefits.

Quick Summary

This guide highlights premium extra virgin olive oil brands boasting high polyphenol levels based on independent lab tests and quality indicators. Learn about key factors like harvest date, olive variety, and taste profile to make an informed choice. It covers top brands and offers expert tips for selecting the best option.

Key Points

Top Brands: Brands frequently cited for high polyphenol content include Olivea, Atsas Organic, November Polyphenols, Quattrociocchi Superbo Organic, and Laconiko.
Seek Verification: The most reliable high polyphenol olive oils provide third-party lab results to verify their claims. Look for content levels above 250 mg/kg.
Flavor is Key: An intense, peppery, or slightly bitter taste is a strong indicator of a high polyphenol count. Don't be fooled by mild oils, which are often lower in these compounds.
Prioritize Freshness: Polyphenol levels decrease over time, so opt for oils from the most recent harvest (indicated by the harvest date) and in opaque containers to protect against light.
Choose the Right Variety: Certain olive varieties like Koroneiki, Picual, and Coratina are naturally richer in polyphenols. Look for brands that specify their olive cultivar.
Know Your Use: Consider how you will use the oil. Ultra-high phenolic oils (like Atsas) may be too intense for cooking, while others like Olivea offer a balance of flavor and potency.

The Power of Olive Oil Polyphenols

Polyphenols are potent plant compounds found in abundance in extra virgin olive oil (EVOO). These antioxidants, including oleocanthal and hydroxytyrosol, are responsible for many of EVOO's health benefits, including reducing inflammation, supporting heart health, and protecting against oxidative stress. The key to reaping these benefits lies in choosing an oil with a high polyphenol concentration.

Factors Influencing Polyphenol Content

Several factors determine an oil's polyphenol levels, which can degrade over time. Knowing these can help you select a superior product:

Olive Variety: Certain cultivars, such as Koroneiki (Greece), Picual (Spain), and Coratina (Italy), are naturally higher in polyphenols.
Early Harvest: Olives harvested when still green and unripe contain the highest concentration of polyphenols. These oils often have a more robust, peppery flavor.
Cold Extraction: Processing olives at low temperatures preserves the delicate polyphenols. Authentic, high-quality EVOO is always cold-pressed.
Freshness and Packaging: Since polyphenols diminish over time and with light exposure, look for recent harvest dates and dark glass bottles or opaque tins.
Taste Profile: A pungent, peppery, and slightly bitter taste is a hallmark of high polyphenol content.

Top High Polyphenol Olive Oil Brands in 2025

This list highlights some of the brands known for producing high polyphenol olive oils. Many of these oils have lab-verified contents, while others are renowned for robust taste indicative of high levels.

Olivea: This Greek brand is frequently cited for exceptional polyphenol content, with their Ultra-High Phenolic variety testing at 900+ mg/kg. Their premium organic EVOO also boasts impressive levels (600+ mg/kg).
Atsas Organic EVOO: From Cyprus, Atsas holds world-record polyphenol levels, sometimes exceeding 2,000 mg/kg. This is an extremely potent option, often consumed like a health supplement due to its medicinal, bitter taste.
November Polyphenols: A Greek brand offering lab-certified, high-phenolic EVOO with levels verified over 1,000 mg/kg. This is an excellent choice for those seeking verified health benefits and exceptional quality.
Quattrociocchi Superbo Organic: An award-winning Italian oil made from Moraiolo olives, known for its ultra-high polyphenol content (approx. 800 mg/kg) and bold, pungent flavor.
Laconiko: A multi-award-winning Greek olive oil brand that offers ultra-high phenolic products, including their ZOI oil, which was found to have a potent polyphenol count of 1799 mg/kg in a recent test.
Castillo de Canena Family Reserve Picual: An award-winning Spanish Picual olive oil with a high polyphenol content (approx. 600 mg/kg) and a robust, grassy flavor profile.
Gundry MD Polyphenol-Rich Olive Oil: Promoted for its high hydroxytyrosol content, sourced from Moroccan olives. While specific lab data is not always public, it is positioned as a health-focused oil.
Oro del Desierto Organic Coupage: A Spanish organic oil with high polyphenol levels (approx. 593 mg/kg), combining Picual, Hojiblanca, and Arbequina olives for a complex flavor.

Comparison of High Polyphenol Olive Oil Brands


Brand	Polyphenol Content (mg/kg)*	Origin	Olive Variety	Key Feature
Olivea Ultra-High Phenolic	900+	Greece	Koroneiki	Extremely potent, lab-verified content
Atsas Organic	2000+	Cyprus	Unknown	Highest reported content, medicinal taste
November Polyphenols	1073+	Greece	Koroneiki	Certified high phenolic, early harvest
Quattrociocchi Superbo Organic	800+	Italy	Moraiolo	Award-winning, intensely robust flavor
Laconiko ZOI	1799+	Greece	Kalamon	Ultra high phenolic, potent anti-inflammatory properties
Castillo de Canena Family Reserve	600+	Spain	Picual	Award-winning, robust and grassy flavor
Gundry MD Polyphenol-Rich	561–612	Morocco	Unknown	Focused on high hydroxytyrosol content

*Note: Polyphenol content can vary by harvest year. Consult the brand's lab reports for the most accurate and up-to-date information.

How to Verify and Choose

Selecting a high polyphenol olive oil requires more than just reading marketing claims. For definitive proof, look for independent, third-party lab testing. Reputable brands often provide this data on their websites or upon request. The harvest date is also critical—the fresher the oil, the higher the polyphenol count is likely to be. Prioritizing single-origin and early-harvest oils ensures better quality control and higher phenolic content. The final arbiter should be your taste; the bitter, peppery sensation is your best indicator of quality and healthfulness.

Conclusion

For those asking "what brand of olive oil has high polyphenols?", the answer is a range of premium, often boutique, EVOOs that prioritize early harvest, specific olive varieties, and careful processing. Brands like Olivea, Atsas, and November Polyphenols consistently top lists for their verifiable high polyphenol content. While more expensive than supermarket oils, the investment translates to superior health benefits and a more complex, robust flavor profile. To ensure you are getting a genuine, high-quality product, always seek out recent lab test results, check the harvest date, and look for oils in light-protective packaging. By following these guidelines, you can confidently choose an olive oil that provides both culinary delight and therapeutic properties.

Best Organic Olive Oils You Need to Try in 2025 - Olivea

Frequently Asked Questions

According to the EU, an olive oil can be labeled 'high in polyphenols' if it contains at least 250 mg/kg of phenolic compounds. However, many premium oils considered 'high polyphenol' aim for 500 mg/kg or more.

The best way is to look for independent, third-party lab testing, which reputable brands often provide on their websites. You can also rely on your tastebuds; a distinct peppery finish and bitterness are good sensory indicators.

While high heat can reduce polyphenol content, it does not completely destroy them. High-quality EVOO is still a stable and healthy cooking oil. For maximum benefit, use it for finishing dishes or consuming raw.

Olive varieties known for high polyphenol content include Koroneiki (Greece), Picual (Spain), Coratina (Italy), Moraiolo (Italy), and Hojiblanca (Spain).

High polyphenol oils are often made from olives harvested early, yielding less oil per olive. They also require careful processing and small-batch production to preserve the compounds, all of which increases costs.

Yes. The bitterness and peppery kick, particularly a tingling sensation in the back of the throat, are direct results of high oleuropein and oleocanthal content, which are powerful polyphenols.

Yes, olives harvested early in the season, while still green, contain their peak concentration of polyphenols. This results in oils with a more intense flavor and higher antioxidant levels.