Why is everyone talking about polyphenols?

High-polyphenol olive oil is extra virgin olive oil that contains particularly high levels of natural antioxidant compounds called polyphenols. These compounds contribute to the distinctive bitterness and peppery finish of early-harvest olive oils and are associated with many of the health benefits linked to the Mediterranean diet.

What are polyphenols?

A natural defense system for the plant and for us

Polyphenols are are a group of plant molecules produced by plants when they are under stress from things like too much sun or too little water. They’re part of the plant’s natural defence system. They taste bitter so animals are less inclined to eat the plant—so the plant survives.

These molecules act as antioxidants, helping to protect both the oil and the body from oxidative stress. This means they halp fight inflammation one of the root causes of many diseases and also help protect the oil from oxidising. Among the most studied polyphenols are hydroxytyrosol, oleuropein and oleocanthal a compund only found in olive oil. Polyphenols are increasingly thought to be one of the main reason the Mediterranean diet is so healthy and associated with longevity. 

What research on polyphenols is showing 

Research into the natural polyphenols found in extra virgin olive oil is growing rapidly. While scientists are still studying exactly how these compounds work in the body, recent research suggests several potential benefits when high-quality olive oil is consumed regularly as part of a balanced diet.

These are just some of the potential benefits: 

Protection against oxidative stress
Olive oil polyphenols such as hydroxytyrosol are powerful antioxidants that help protect cells and blood lipids from oxidative damage. This protective effect is one of the reasons olive oil is associated with the health benefits of the Mediterranean diet (Zupo et al., 2023).

Support for cardiovascular health
Several recent clinical studies have found that olive oils rich in phenolic compounds may help improve cholesterol balance and support healthy blood vessels by reducing markers of oxidative stress and inflammation in the bloodstream (Morvaridzadeh et al., 2025).

Anti-inflammatory activity
One of the most interesting olive oil compounds is oleocanthal, which is responsible for the peppery sensation at the back of the throat when tasting fresh olive oil. Laboratory studies suggest that this compound can influence inflammatory pathways in the body (González-Rodríguez et al., 2023).

Potential support for metabolic health
Recent research indicates that olive oil phenolics may influence how the body processes fats and sugars, potentially contributing to improved metabolic health and reduced risk of cardiovascular disease (Zoubdane et al., 2024).

Possible neuroprotective effects
Scientists are also exploring whether olive polyphenols may help support brain health. Early research suggests compounds such as hydroxytyrosol may help protect nerve cells from oxidative stress, although this is an area where more research is still needed (Silva-Soto et al., 2025).

What do polyphenols taste like?

In a word bitter but that doesn't have to be a bad things. Often they’re what makes a great extra virgin olive oil taste alive: greener, grassier, more peppery, more complex. If you’ve ever swallowed an early harvest EVOO and felt that little tickle (or cough) in the back of your throat… you’ve met polyphenols.

What counts as “high polyphenol” olive oil?

According to EU law, an olive oil can be considered high polyphenol when it has more than 250 mg/kg. In reality, that threshold is actually pretty low—some truly outstanding early harvest oils have way more.

Oils from varieties like Cornicabra and Picual (Pagos de Toral's early harvest Picual Harvest 2025 which has a whooping 900+) tend to have high levels. 

What affects polyphenol levels in extra virgin olive oil?

Polyphenol levels aren’t random. They’re influenced by a few key things—some in the grove, some at harvest, and some after the bottle is filled:

• Olive variety – Varieties like Picual, Cornicabra and Hojiblanca usually have pretty high levels.
• Harvest timing – Collecting fruit when it’s slightly underripe and green (aka early harvest) typically produces oil with higher polyphenol levels.
• Growing conditions – Polyphenols are produced when the plant is under stress, so hot summers and lower rainfall can increase levels (within reason). If conditions are too harsh, trees can become overly stressed, affecting production.
• Extraction – Extra virgin olive oil should never exceed 27°C during extraction (our suppliers aim for lower), because higher temperatures reduce polyphenol content.
• Storage – Light, heat and air will reduce polyphenol levels over time. So it’s not enough to start with a high polyphenol olive oil—you also need proper storage and transport to protect it.

How do polyphenols affect the taste of olive oil?

As well as all the health benefits, high polyphenol extra virgin olive oil tends to taste green and grassy (which really amps up the flavour of food)… and yes, it can be bitter.

That bitterness is also the spicy, peppery sensation you get in your throat after swallowing. A great early harvest olive oil will deliver that pungency and bitterness—but it will be balanced, so you’ll also taste lots of fruity and herbal notes.

How to use high polyphenol extra virgin olive oil

If you’re new to premium, early harvest extra virgin olive oil, the easiest way to appreciate it is to use it as a finishing oil:

• Drizzle over soups and stews just before serving
• Finish roasted veg, beans, lentils and grain bowls
• Pour over labneh or yoghurt with flaky salt
• Use with bread and see how much of an upgrade a good olive oil is to this humble staple.

Should you cook with high polyphenol extra virgin olive oil?

For everyday cooking, you can and should reach for extra virgin olive oil but it doesn't have to be your best one. Heat will lowers the amount of polyphenols in your oil as well as mellowing the flavour. Save your favourite premium high-polyphenol oil for that final drizzle where it really shines. For an every day oil with high polyphenol I highly recommend Nobleza del Sur's 1640 Picual Harvest 2025. 

How to make sure your high polyphenol extra virgin olive stays that way -  storage tips 

• Store in a cool, dark cupboard (not beside the hob)
• Keep the cap tightly closed
• Avoid clear bottles sitting in bright light
• Use it regularly—fresh is the point

Shop the the high polyphenol collection