Which Olive Oil Has the Highest Number of Polyphenols?

November 29, 2025 •

3 min read

According to a 2021 study, the highest total phenolic content ever recorded in an olive oil sample reached 4947 mg/kg. Determining which olive oil has the highest number of polyphenols depends on numerous factors, including the olive variety, harvest time, and extraction method.

Quick Summary

This guide examines the factors influencing olive oil's polyphenol concentration, identifying key varieties and brands known for their high antioxidant levels. It compares top contenders, explains what a 'high' count signifies, and offers tips for choosing the most potent olive oil for health benefits.

Key Points

Top Contenders: Brands like Laconiko, Frantoio Muraglia, and Olivea have shown some of the highest verified polyphenol levels, sometimes exceeding 900+ mg/kg.
Olive Variety Matters: Varieties like Coratina (Italy), Koroneiki (Greece), and Picual (Spain) are known for their inherently high polyphenol content.
Early Harvest is Key: Olives picked while green and unripe produce oil with a higher polyphenol concentration and a more potent, peppery flavor.
Seek Cold-Pressed EVOO: The "extra virgin" label and cold-pressing are crucial, as minimal processing and low temperatures preserve delicate polyphenols.
Taste for the Truth: A bitter, pungent, or peppery sensation in the back of your throat is a sign of high polyphenol content, particularly oleocanthal.
Packaging and Storage: Choose oils in opaque bottles or tins and store them in a cool, dark place to protect polyphenols from light and heat.

Understanding Polyphenols in Olive Oil

Polyphenols are natural antioxidant compounds found in plants that play a crucial role in protecting cells from oxidative stress and chronic disease. In olive oil, these compounds contribute to its bitter and peppery flavors and are indicators of quality and health benefits. Extra Virgin Olive Oil (EVOO) generally has the highest polyphenol content due to minimal processing.

Factors Influencing Polyphenol Count

The amount of polyphenols in olive oil is affected by several factors:

Olive Variety

Certain olive varieties naturally yield oils with higher polyphenol levels. Notable examples include Coratina (Italy), Koroneiki (Greece), Picual (Spain), and Moraiolo (Italy).

Harvest Time

Harvesting olives while they are still green and unripe results in significantly higher polyphenol content compared to harvesting ripe olives. Early harvest oils are often more pungent and bitter, reflecting their higher polyphenol concentration.

Processing Methods

To preserve polyphenols, olive oil should be extracted using methods like cold-pressing (below 27°C or 80°F) and processed quickly after harvest to prevent oxidation.

Storage

Proper storage is vital to maintain polyphenol levels, as they degrade over time and when exposed to light, heat, and air. Storing oil in a dark glass bottle or tin in a cool, dark place helps protect these compounds.

Top Brands for Highest Polyphenol Count

Many premium brands boast high polyphenol counts, often exceeding the 250 mg/kg threshold for health claims. Some examples include Olio Guglielmi Fior D'O Novelo, Frantoio Muraglia Coratina, Laconiko ZOI, Olivea Ultra High Phenolic, and Quattrociocchi Superbo, with some individual test results reaching very high levels.

Comparison of High Polyphenol Olive Oils


Brand	Polyphenol Content (mg/kg)	Origin	Key Varietal	Flavor Profile	Note
Laconiko ZOI	Up to 1799	Greece	Kalamon	Bold, powerful, and intense peppery finish.	Often used medicinally, very limited availability.
Frantoio Muraglia Coratina	Up to 1748	Italy	Coratina	Intense, spicy, with astringent notes.	Made from Coratina olives, a variety known for its extremely high polyphenols.
Olivea Ultra High Phenolic	900+	Greece	Koroneiki	Bold, peppery, with a balanced finish.	Marketed for maximum health benefits with lab transparency.
Olio Guglielmi Fior D'O Novelo	987	Italy	Varietal unspecified	Fresh, unfiltered, with a vibrant and complex taste.	Made from the first harvest in October.
Quattrociocchi Superbo	~800	Italy	Moraiolo	Extremely robust, intense, and peppery.	Award-winning Italian oil with a focus on phenolic punch.
Oleoestepa “Egregio”	~780	Spain	Hojiblanca/Picual	Exceptional value, strong antioxidant levels.	A great option for balancing price and potency.

How to Choose a High Polyphenol Olive Oil

Prioritize Extra Virgin Olive Oil (EVOO): EVOO is the best starting point for higher polyphenol content.
Look for "Early Harvest": This typically indicates higher polyphenol levels.
Check the Harvest Date: Fresher oil generally has more polyphenols.
Taste for Robustness: A peppery or bitter taste suggests high polyphenol content.
Choose Opaque Packaging: Dark bottles or tins protect the oil from light degradation.
Ensure Freshness: The oil should not taste rancid.

Conclusion

While polyphenol content can vary, brands focusing on specific high-polyphenol varietals like Coratina and Koroneiki, combined with early harvesting and meticulous processing, consistently produce oils with high levels. Look for brands known for transparency and quality, and remember that the robust, peppery flavor is a good indicator of polyphenol richness.

Finding High Polyphenol Content

Labels may list polyphenol content in mg/kg. If not available, look for a recent harvest date and consider brands known for high phenolic oils.

The Power of Oleocanthal

Oleocanthal, a potent anti-inflammatory polyphenol, is often present in high polyphenol oils and can cause a peppery sensation in the throat. Its effects are sometimes compared to ibuprofen.

Health Benefits beyond Antioxidants

High polyphenol olive oil can support heart health, provide neuroprotective benefits, reduce inflammation, and may help manage blood sugar levels.

Best Uses for High Polyphenol Olive Oil

To preserve polyphenols and flavor, use high polyphenol olive oil for finishing, dressings, or light sautéing rather than high-heat frying.

The Role of Packaging

Dark glass or tin packaging protects olive oil's polyphenols from light, which causes them to degrade. Avoid clear bottles.

Trusting the Taste

A peppery and bitter taste in olive oil indicates high polyphenol content and freshness. This intensity is a sign of beneficial antioxidants.

Frequently Asked Questions

The European Food Safety Authority (EFSA) defines olive oil as 'high phenolic' if it contains at least 250 mg/kg of polyphenols, qualifying it for a specific health claim. However, many ultra-premium oils exceed 500 mg/kg, and some specialty varieties can contain over 900 mg/kg.

High polyphenol olive oils often have a robust flavor with a strong bitter or peppery finish that may cause a cough-like sensation in the back of the throat. The label may also indicate "early harvest" or list the specific olive varietal, such as Coratina or Koroneiki.

Yes, it typically tastes more intense and robust. The bitterness comes from compounds like oleuropein, while the peppery sensation is often due to oleocanthal. This strong flavor profile is a direct result of the high antioxidant content.

Extra Virgin Olive Oil (EVOO) has the highest potential for polyphenol content compared to other grades, as it's minimally processed. However, the actual level can vary significantly based on the olive variety, harvest time, and freshness. For guaranteed high levels, look for certifications or lab results.

High heat can cause polyphenols to degrade. While EVOO has a higher smoke point than many other oils, it's best to use high polyphenol oils for finishing dishes, dressings, or low-heat sautéing to preserve the health benefits. For high-heat frying, a more refined oil is suitable.

To protect polyphenols from light and heat, store your olive oil in a cool, dark place, away from direct sunlight and heat sources. Always choose oils packaged in dark glass bottles or opaque tins to minimize light exposure.

No, the color is not a reliable indicator of polyphenol levels. Color is primarily influenced by chlorophyll and carotenoid content, which can vary based on the olive's maturity at harvest. High phenolic oils can range from deep green to golden.