What Are Polyphenols in Olive Oil? What To Look For

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What are Polyphenols in Olive Oil?

Polyphenols are a group of natural compounds in olive oil that contribute to its flavour and aroma. They are the compounds that give olive oil its peppery, grassy notes. 

Polyphenols are also found in many other fruits, vegetables, herbs and spices, tea, dark chocolate, and wine. 

Polyphenol compounds act as antioxidants, which means they help protect oil from oxidation. So a high polyphenol will play a role in maintaining the freshness and quality of olive oil.

Plus, polyphenols are said to be anti-inflammatory, with the many health benefits linked to fighting inflammation.

The concentration of polyphenols in olive oil can vary significantly. Factors such as the type of olive used, the region where the olives are grown, and the methods of harvesting and processing all influence polyphenol levels.

Why Polyphenol Content Matters

Polyphenol content in olive oil can affect flavour and preservation. Oils rich in polyphenols might have a more robust, complex taste. In addition to improving taste, polyphenols help protect olive oil from spoiling. Oils with higher levels of these compounds are said to be more resistant to oxidation.

Plus, polyphenol compounds are also prized for being anti-inflammatory. Many people choose to seek out high polyphenol counts in olive oil, for the health benefits linked to reduced inflammation.

Factors Affecting Polyphenol Levels in Olive Oil

Polyphenol levels in olive oil are influenced by several key factors. And it's important to understand that the compounds diminish naturally over time. 

1. Olive Variety: Different olive varieties have varying polyphenol content. Varieties like Coratina, Koroneiki, Picual, and Moraiolo are known for their high levels. Knowing the type of olive used can guide you in choosing a rich, flavourful oil.
2. Harvest: Olives harvested early in the season generally have higher polyphenol levels. Early harvest oils are often more robust and peppery in flavour, indicating a higher concentration of these beneficial compounds. Read our guide to new harvest olive oil!
3. Climate and Soil: Growing conditions, including climate and soil quality, significantly impact polyphenol levels. Regions with optimal conditions for olive growth tend to produce olives with higher polyphenol content.
4. Processing: The way olives are processed into oil affects polyphenol retention. Cold-pressing, which involves minimal heat, preserves more polyphenols compared to other methods. Opt for oils that use traditional cold-pressing techniques.
5. Storage: Careful storage of olive oil is crucial. Light, heat, and air can degrade polyphenols. Oils stored in dark glass bottles and kept in cool, dark places retain their polyphenol content better.

What is a High Polyphenol Count?

The EU Regulation states that any oil over 250mg/kg is 'high' in polyphenols.

However, as polyphenol compounds degrade over time, it's important to consider whether your bottle has been stored correctly, in order to preserve the count over time.

How to Choose Olive Oil with Polyphenol Content

Selecting olive oil with high polyphenol content can make a significant difference in your cooking. Look for the polyphenol count, measured in mg/kg.

Here are some quick ways to find and maintain the polyphenol value in your olive oil:

• Extra Virgin Olive Oil: Always go for extra virgin olive oil. It's the least processed and retains more natural polyphenols, providing a richer flavour.
• Harvest Date: Oils within a year of harvest usually have higher polyphenol levels and better taste.
• Early Harvest/ New Season Oils: Olive oils made from the first harvests often have a more robust, peppery flavour - and higher polyphenol content.
• Olive Varieties: Some olive varieties are known for higher polyphenol levels. Varieties like Coratina, Koroneiki, Picual, and Moraiolo are good choices. 
• Opaque Bottles: Choose olive oils stored in tins, ceramic jars or opaque packaging. Light can degrade polyphenols. To know more on how to store olive oil, read our guide here!
• Taste Test: Trust your palate - oils with a strong, pungent bite usually have higher polyphenol levels. A high polyphenol content often results in a and peppery taste. With notes of grass.

To know more on how to use and cook olive oil, read our guide here.

Frequently Asked Questions about Olive Oil Polyphenols

What are polyphenols in olive oil?

Polyphenols are natural compounds found in olive oil, contributing to its flavour and stability. They give the oil its peppery and bitter notes, making it distinct.

How can I tell if an olive oil has high polyphenol content?

Look for extra virgin olive oil (EVOO) with a recent harvest date. Early harvest oils and certain varieties like Coratina, Koroneiki or Picual often have higher polyphenol levels.

Why are polyphenols important in cooking?

Polyphenols enhance the flavour and stability of olive oil. Oils rich in polyphenols add depth to dishes and maintain quality better over time.

Can I use polyphenol-rich olive oil for frying?

While EVOO can be used for light sautéing, it's best to avoid high-heat frying. The unique flavours of polyphenol-rich oils are better suited for drizzling, dressings, and low-heat cooking.

How should I store olive oil to preserve polyphenols?

Store olive oil in a cool, dark place, away from light and heat. 

Are there specific brands known for high polyphenol olive oils?

Many reputable brands provide information about their polyphenol content on the label. Look for trusted producers who focus on quality and transparency.

At Sous Chef, Frantoio Muraglia constistently has oils over 550mg/kg.

While you'll find oils as high as 987mg/kg from Olio Guglielmi.

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