Which Brand of Olive Oil Has the Highest Polyphenol Content?

November 1, 2025 •

4 min read

According to research published by the European Food Safety Authority, high-phenolic olive oils can protect blood lipids from oxidative stress with a daily dose of 20 grams. For health-conscious consumers, knowing which brand of olive oil has the highest polyphenol content is crucial for maximizing these powerful antioxidant benefits. The answer isn't a single brand, but a combination of factors and transparent producers who consistently deliver.

Quick Summary

This article explores top brands consistently producing high-polyphenol olive oil and explains the key factors, like harvest time and olive variety, that influence polyphenol levels. It helps consumers find the best option for health.

Key Points

No Single 'Highest' Brand: Polyphenol levels vary by harvest, but certain brands and varietals consistently rank high due to meticulous production methods.
Atsas (Cyprus) is Potentially the Highest: This brand has recorded world-record polyphenol levels (over 2,300 mg/kg) but is extremely bitter and often used as a supplement.
Check for Lab-Verified Levels: Reputable brands like Olivea and November Polyphenols provide third-party lab results confirming their high polyphenol content (e.g., 900+ mg/kg and 1,073 mg/kg, respectively).
Early Harvest is Key: Olives harvested early, while still green, contain significantly higher concentrations of polyphenols compared to later harvests.
Taste the Pungency: A strong, peppery, or pungent finish is a reliable sensory indicator of high polyphenol content, particularly oleocanthal.
Look for High-Phenolic Cultivars: Olive varieties like Koroneiki, Coratina, and Picual are naturally richer in polyphenols than other types.
Packaging and Freshness Matter: Choose oils in opaque bottles or tins with a recent harvest date to protect polyphenols from light and heat degradation.

Finding the single olive oil brand with the absolute highest polyphenol levels is challenging because concentrations vary annually based on harvest conditions. However, certain dedicated producers and specific olive varieties are consistently associated with exceptional levels of these potent antioxidants. These brands prioritize early harvesting and meticulous processing to maximize the health benefits and intense flavor profile of their extra virgin olive oil (EVOO).

The Top Contenders for Highest Polyphenol Content

Several brands stand out for their commitment to producing olive oil with some of the highest polyphenol levels documented. Many of these rely on specific cultivars known for their robust phenolic properties, such as Koroneiki (Greek), Coratina (Italian), and Picual (Spanish).

Atsas Organic EVOO (Cyprus)

Often cited for its world-record polyphenol levels, Atsas is in a category of its own. Some batches have tested over 2,300 mg/kg, far exceeding standard high-phenolic oils. This oil is typically sold in very small, expensive bottles and is often considered a health supplement due to its extremely bitter and medicinal taste profile. It’s not suitable for general cooking but is potent for those seeking maximum antioxidant intake.

Georgetown Olive Oil Co. (Kalamata UHP)

This brand has offered a Kalamata Ultra High Polyphenol (UHP) variety with an impressive polyphenol count of 1,799 mg/kg. Made from Greek Kalamata olives, this EVOO is known for providing the pinnacle of health benefits and a rich, robust flavor. Like other top contenders, its exact levels may fluctuate with each harvest.

Frantoio Muraglia (Coratina Variety, Italy)

Known for using the Coratina olive, a varietal with a naturally high polyphenol count, this Italian producer has recorded levels as high as 1,748 mg/kg. The oil's intense, peppery flavor with astringent notes is a direct indicator of its potent polyphenol concentration. The 2024/25 harvest, in particular, was noted for its exceptional count.

Olivea Ultra-High Phenolic Olive Oil (Greece)

This Greek brand consistently tests at over 900+ mg/kg of total polyphenols, a figure verified by third-party labs. Sourced from single-origin, early-harvest Koroneiki olives, Olivea offers a potent antioxidant boost with a bold, peppery taste. It is marketed as a health-focused oil, often with comprehensive consumer education about its benefits.

November Polyphenols (Greece)

Another lab-verified Greek EVOO, November Polyphenols, has been certified with 1,073 mg/kg. It is made from early-harvest Koroneiki olives and is backed by international awards, showcasing its purity and flavor profile. The company provides full transparency, publishing lab results for each harvest.

ONSURI Arbequina (Jordan)

This single-estate Jordanian brand has achieved a high polyphenol count of 1,269 mg/kg from Arbequina olives, a varietal not typically known for the highest levels but expertly processed here. It offers a balanced, floral, and fruity flavor profile with a robust peppery finish, distinguishing it from many high-phenolic oils.

Factors Influencing Polyphenol Levels

It's not just the brand but the production method that dictates polyphenol content. When shopping, consider these crucial factors:

Olive Variety

Koroneiki (Greece): Known for producing oil with naturally high polyphenol levels.
Coratina (Italy): Contains very high polyphenol content, often three times more than other Italian varieties.
Picual (Spain): A robust varietal that consistently yields high polyphenol oils.
Moraiolo (Italy): Another high-phenolic Italian cultivar used in oils like Quattrociocchi Superbo.

Harvest Time

Early harvest, when olives are still green and less ripe, results in higher polyphenol concentrations. These oils often have a more pungent, grassy, and peppery taste.

Processing Methods

Look for oil that is cold-pressed or cold-extracted. This minimal-heat process preserves the delicate, beneficial polyphenols better than conventional methods.

Climate and Terroir

Harsh growing conditions, like those found in Moroccan desert groves or Cyprus mountains, can stress olive trees, causing them to produce more protective polyphenols as a survival mechanism.

Storage

Light, heat, and oxygen degrade polyphenols over time. Choose oils in dark glass bottles or opaque tins and store them in a cool, dark place. Nitrogen-sealed bottles, like those used by Domenica Fiore, offer exceptional freshness.

High Polyphenol Olive Oil Brands: At a Glance


Brand/Product	Reported Polyphenol Level (mg/kg)	Origin	Key Characteristics
Atsas Organic	2,300+	Cyprus	World-record holder, extreme bitterness, medicinal flavor
Georgetown Kalamata UHP	1,799	Greece	Intense, peppery, rich, premium flavor
Frantoio Muraglia Coratina	1,748 (recent harvest)	Italy	Intense, spicy, peppery from Coratina olives
ONSURI Arbequina	1,269	Jordan	Balanced, floral, and fruity with a peppery finish
November Polyphenols	1,073	Greece	Lab-certified, organic, transparent, early harvest
Olivea Ultra-High Phenolic	900+	Greece	Consistently high levels, lab-tested, balanced flavor
Quattrociocchi Superbo	~800	Italy	Organic, bold flavor, potent peppery kick

Conclusion

While Atsas Organic from Cyprus and Georgetown Olive Oil Co.'s Kalamata UHP have documented some of the highest-ever polyphenol levels, the 'best' brand depends on balancing potency with culinary use. Transparent brands like Olivea and November Polyphenols consistently provide lab-verified, high-phenolic oil. For those seeking the utmost potency as a supplement, Atsas is the choice, but its intensely bitter flavor is not for everyone. For everyday use that still delivers significant health benefits, options like Olivea or Frantoio Muraglia are more balanced. By prioritizing early harvest, varietal transparency, and proper storage, you can ensure you are selecting a high-quality, polyphenol-rich olive oil that fits your health and culinary needs.

Learn more about top-ranked olive oils and their phenolic content at the EVOO World Ranking.

Frequently Asked Questions

High polyphenol olive oil typically has a robust, peppery, and often bitter flavor profile. The intensity of the peppery finish or a burning sensation in the throat is a direct result of the high polyphenol content, particularly oleocanthal.

A polyphenol level above 250 mg/kg is generally considered robust and meets the European Food Safety Authority's standard for an antioxidant health claim. However, many high-end specialty brands aim for levels well over 500 mg/kg.

Yes, polyphenol content naturally diminishes over time. For this reason, it is best to buy olive oil that has a recent harvest date and is stored in opaque packaging to protect it from light, heat, and air.

To preserve its beneficial compounds and flavor, high polyphenol olive oil should be used raw, drizzled over finished dishes, salads, and vegetables. It is less ideal for high-heat cooking, which can degrade the polyphenols.

No, not all extra virgin olive oils (EVOO) are created equal when it comes to polyphenols. Levels can vary widely depending on the olive variety, harvest time, and processing method. Standard supermarket EVOOs often have lower polyphenol counts.

Olives harvested early in the season, while still green, have a higher concentration of polyphenols than riper olives. Although this yields less oil, the resulting product is richer in these health-promoting compounds.

Taste is a good indicator. A strong, pungent, peppery, or slightly bitter flavor suggests high polyphenol levels. However, lab verification is the only way to know the exact content. It’s best to rely on a combination of taste and transparent product information.