What brand of olive oil has the highest polyphenol? A Guide to High-Phenolic EVOOs

According to the European Food Safety Authority, extra virgin olive oil (EVOO) must contain at least 250 mg/kg of polyphenols to carry an official health claim. But if you're seeking the most potent antioxidant benefits, the key question becomes: What brand of olive oil has the highest polyphenol? This article explores the top brands and how to identify the most nutrient-dense options available.

Quick Summary

This guide details the olive oil brands that consistently report the highest polyphenol content. It explains how factors like olive variety, harvest time, and processing methods influence antioxidant levels and provides key indicators for consumers to identify premium, high-phenolic EVOOs.

Key Points

• Top brands for highest polyphenols: Brands like Georgetown Olive Oil Co., Frantoio Muraglia, and Olivea have reported exceptionally high polyphenol counts, sometimes exceeding 1500 mg/kg.

• Polyphenol levels vary by batch: Even with the best brands, polyphenol content can fluctuate year-to-year depending on climate, harvest, and storage.

• Taste indicates potency: A robust, grassy, or peppery flavor with a distinctive burn in the throat is a good sign of high polyphenol content.

• Early harvest and cold-pressing are key: Olives picked when green and processed quickly at low temperatures yield the highest polyphenol levels.

• Olive variety matters: Look for oils made from varieties known for high polyphenols, such as Koroneiki, Coratina, or Picual.

• Check for packaging and date: Optimal packaging (dark glass or tins) and a recent harvest date are crucial for preserving polyphenols.

Understanding the Power of Polyphenols

Polyphenols are natural compounds found in plants that act as powerful antioxidants. In extra virgin olive oil, these compounds—including oleocanthal, hydroxytyrosol, and oleuropein—are responsible for its many health benefits and distinctive robust flavor. Consuming high-phenolic EVOO can help combat oxidative stress and chronic inflammation, which are linked to heart disease, cognitive decline, and other chronic conditions. The peppery sensation felt in the back of the throat when tasting a fresh, high-quality EVOO is a strong indicator of its oleocanthal content.

Key Factors That Influence Polyphenol Levels

An olive oil's polyphenol concentration is not solely determined by its brand name. Several factors contribute to the final levels:

• Olive Variety: Certain olive cultivars are naturally richer in polyphenols. The Greek Koroneiki and Kalamon, the Italian Coratina and Moraiolo, and the Spanish Picual are among the most celebrated high-phenolic varieties.
• Harvest Time: Olives harvested earlier in the season, when they are still green and unripe, yield oil with a significantly higher polyphenol content. This is why many high-phenolic EVOOs are labeled as "early harvest".
• Processing Method: The milling process is crucial for preserving polyphenols. True extra virgin olive oil is cold-pressed, meaning it is extracted at low temperatures (below 27°C or 80°F) without chemicals. This minimizes nutrient degradation.
• Freshness and Storage: Polyphenol content naturally diminishes over time. Buying from a recent harvest and storing the oil properly in a cool, dark place is vital. High-quality brands use dark glass or opaque tins to protect the oil from light.

Brands Reporting the Highest Polyphenol Counts

While polyphenol content can vary by harvest, several brands are known for consistently prioritizing and transparently reporting extremely high levels. These brands often produce small-batch, specialty EVOOs intended for maximum health benefits.

• Georgetown Olive Oil Co.: Their Kalamata Ultra High Polyphenol 100% EVOO has been reported with an impressive 1799 mg/kg count, while their Olio Nuovo UHP blend reached 1705 mg/kg.
• Frantoio Muraglia: A southern Italian producer known for its Coratina olive oil, which recorded a count of 1748 mg/kg in a recent harvest.
• Olivea: This Greek brand is frequently cited for its ultra-high phenolic EVOOs. The Ultra-High Phenolic EVOO reports over 900 mg/kg, and the Premium Organic EVOO typically exceeds 600 mg/kg.
• Quattrociocchi: The Italian producer's award-winning Superbo Organic Olive Oil has a very high polyphenol count of around 800 mg/kg.
• Oleoestepa: Their Egregio Organic EVOO, a Spanish blend, often reports very high levels around 780 mg/kg.
• Guglielmi: The Italian Fior D'O Novelo Extra Virgin Olive Oil is noted for its high count of 987 mg/kg.
• Kosterina: This brand reports polyphenol levels of over 600 mg/kg for its Original EVOO.

Comparison of High-Polyphenol Olive Oil Brands

Brand	Reported Polyphenol Count (mg/kg)	Origin	Olive Variety	Notes
Georgetown Olive Oil Co.	Up to ~1800	Greece	Koroneiki, Kalamata	Small-batch, specialty. Varies by product.
Frantoio Muraglia	Up to ~1750	Italy	Coratina	Potent and intensely flavored.
Olivea	900+ (Ultra High)	Greece	Koroneiki	Lab-tested with high transparency.
Guglielmi	~987	Italy	Varied	Early harvest, unfiltered Italian oil.
Quattrociocchi	~800	Italy	Moraiolo	Award-winning, estate-produced.
Oleoestepa	~780	Spain	Hojiblanca, Picual	Excellent value for high phenolics.
Kosterina	600+ (Original)	Greece	Koroneiki	Early harvest with strong flavor.

How to Choose a High-Polyphenol Olive Oil

Because polyphenol content is not standardized on labels, it's essential for consumers to be savvy when buying. Follow these steps to find the best quality:

1. Look for a Recent Harvest Date: Freshness is paramount. Look for a harvest date, not just a 'best by' date, and choose oils from the most recent harvest season.
2. Read the Label: Seek terms like "early harvest," "cold-pressed," and specific olive varieties known for high polyphenols (e.g., Koroneiki, Coratina, Picual).
3. Check for Transparency: Reputable brands will often provide lab test results, either on their website or upon request, detailing the polyphenol content. Transparency is a key indicator of quality.
4. Taste and Aroma: Trust your palate. A high-quality, high-phenolic EVOO will have a distinct, robust flavor with notes of grass, fruit, or artichoke, and a peppery or bitter finish. This peppery kick is a sign of oleocanthal.
5. Choose Opaque Packaging: Light degrades polyphenols over time. Always select olive oil sold in dark glass bottles, tins, or opaque containers to protect its antioxidant properties.
6. Consider Origin: While excellent olive oil is made globally, many producers in traditional Mediterranean regions like Greece, Spain, and Italy focus on producing high-phenolic varieties.

Conclusion: Making an Informed Choice

Choosing an olive oil for its health benefits goes beyond simply looking for the "extra virgin" label. As demonstrated by brands like Georgetown Olive Oil Co., Frantoio Muraglia, and Olivea, the highest polyphenol counts are found in specialty EVOOs from specific olive varieties, harvested early and processed meticulously. By understanding the factors that affect polyphenol levels and knowing what to look for on a label, you can confidently select a high-quality, antioxidant-rich olive oil that delivers both exceptional flavor and powerful health benefits.

For more detailed information on understanding the benefits of high-polyphenol olive oils, check out this guide on Allrecipes.com: What Is High-Polyphenol Olive Oil?

Frequently Asked Questions

How can I tell if olive oil is high in polyphenols without a lab test?

You can get a good indication by tasting it. High-polyphenol olive oil often has a pungent, peppery flavor with a distinct bitterness. A strong, tickling sensation in the back of your throat is a tell-tale sign of high oleocanthal content.

Can you use high-polyphenol olive oil for cooking?

While high-quality EVOO is safe for cooking at low to medium temperatures (up to 425°F), its delicate flavor and maximum health benefits are best preserved by using it raw. Drizzle it over finished dishes, salads, or bread to get the most nutritional value.

What is a good benchmark for high polyphenol levels?

The European Union's health claim threshold is 250 mg/kg. However, for genuinely high-polyphenol oil, many experts recommend looking for a content of 400 mg/kg or higher, especially considering that levels decline over time.

Does polyphenol content decrease over time?

Yes, polyphenols are antioxidants and their levels naturally decrease as the olive oil ages and is exposed to light, heat, and oxygen. That is why checking the harvest date is so important.

Is unfiltered olive oil better for polyphenols?

Some unfiltered or minimally filtered olive oils can retain a higher concentration of polyphenols because the filtration process can remove some of the compounds. However, unfiltered oil can have a shorter shelf life and be cloudier due to the presence of olive sediment.

How does packaging affect polyphenol levels?

Light is a major enemy of polyphenols. Dark glass bottles or opaque tins are essential for protecting the oil from light-induced degradation. Olive oil in clear bottles will lose its polyphenol content faster.

Do all olive oils have polyphenols?

All olive oils contain some level of polyphenols, but the quantity varies dramatically. Extra virgin olive oil has the highest concentration because it is the least processed. Refined olive oils contain very few polyphenols.